Culinary Arts - Savory - Certificate of Completion
Doña Ana Community College
2024-2025 Catalog
(37 credits)
NOTE: Students must earn a final grade of C- or better in all required Foundation, Major and Elective Requirement courses and achieve a cumulative grade-point average of at least 2.0.
Students must complete all University certificate requirements to total at least 37 credits. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.
| Prefix | Title | Credits |
|---|---|---|
| Foundation Courses | ||
| CHEF 101 | Culinary Arts Kitchen Orientation | 3 |
| CHEF 165 | Math for Kitchen Operations (or MATH 1130G or higher) | 3 |
| HOST 219 | Safety, Security and Sanitation in Hospitality Operations | 3 |
| Core Elements | ||
| CHEF 233 | Culinary Arts Fundamentals I | 4 |
| CHEF 234 | Culinary Arts Fundamentals II | 4 |
| CHEF 235 | Advanced Culinary Arts I | 4 |
| CHEF 236 | Advanced Culinary Arts II | 4 |
| HOST 203 | Hospitality Operations Cost Control | 3 |
| Elective Courses (9 credits total required) | 9 | |
| Banquet/Catering Production | 3 | |
| International Cuisine | 3 | |
| Garde Manger | 3 | |
| Nutrition for Chefs | 3 | |
| Purchasing and Kitchen Management | 3 | |
| Total Credits | 37 | |
(37 credits)
A Suggested Plan of Study
The contents of this roadmap may vary depending on initial student placement in mathematics and English. This is only a suggested plan of study for students, and is not intended as a contract. Individual student academic plans may vary. Please contact your academic advisor to create a plan that works for you. Course availability may vary from fall to spring semester and may be subject to modification or change.
NOTE: Students must earn a final grade of C- or better in all required Foundation, Major and Elective Requirement courses and achieve a cumulative grade-point average of at least 2.0.
Students must complete all University certificate requirements to total at least 37 credits. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.
| Semester 1 | Credits | |
|---|---|---|
| CHEF 101 | Culinary Arts Kitchen Orientation | 3 |
| CHEF 165 | Math for Kitchen Operations (or MATH 1130G or higher) | 3 |
| CHEF 233 | Culinary Arts Fundamentals I | 4 |
| CHEF 234 | Culinary Arts Fundamentals II | 4 |
| Credits | 14 | |
| Semester 2 | ||
| CHEF 235 | Advanced Culinary Arts I | 4 |
| CHEF 236 | Advanced Culinary Arts II | 4 |
| HOST 219 | Safety, Security and Sanitation in Hospitality Operations | 3 |
| Credits | 11 | |
| Semester 3 | ||
| HOST 203 | Hospitality Operations Cost Control | 3 |
| Electives - Chosen in coordination with faculty advisor. | 9 | |
| Credits | 12 | |
| Total Credits | 37 | |