This program is designed for those wishing to enter the food service industry as an entry level cook or for those in the Riverside City College Cook & Pastry Apprenticeship Program. These courses teach the fundamentals of Safety & Sanitation, Menu planning, Food Cost Accounting, Purchasing & Receiving, and Food Preparation. 

Program Learning Outcomes
Upon successful completion of this program, students should be able to:

  • Demonstrate the importance of food service sanitation and safety by identifying the vulnerable aspects within the food service environment in terms of their potential for physical, biological, and chemical contamination.
  • Demonstrate a working knowledge of menu selection and development, working with emphasis on determining the use of food items on the menu that are most suitable for a particular establishment.
  • Perform mathematical functions related to the food service operation that include costing recipes and menus.
  • Perform current regulations for inspecting and grading various food products, proper techniques of receiving, storing and rotating and requisition of those food products, and proper procedures to inventory those products.
  • Display the ability to prepare a variety of high quality food dishes, using various cooking techniques, and the successful presentation of dishes.
Required Courses (240 hours) Hours
CUL-850 ServeSafe Food Safety 30
CUL-825 Menu Planning 30
CUL-826 Food Cost Accounting 30
CUL-827 Culinary Purchasing and Receiving 30
CUL-828A Culinary Food Preparation I 30
CUL-828B Culinary Food Preparation II 30
CUL-824 The Art of Garde Manger 30
CUL-842 International Cuisine 30