Culinary Arts - Savory - Certificate of Completion

Doña Ana Community College

2020-21 Catalog

(43 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 43 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 101Culinary Arts Kitchen Orientation3
CHEF 165Math for Kitchen Operations3
HOST 219Safety, Security and Sanitation in Hospitality Operations3
OATS 215Spreadsheet Applications3
Core Elements
CHEF 233Culinary Arts Fundamentals I4
CHEF 234Culinary Arts Fundamentals II4
CHEF 235Advanced Culinary Arts I4
CHEF 236Advanced Culinary Arts II4
HOST 203Hospitality Operations Cost Control3
HOST 208Hospitality Supervision3
Elective Courses (9 credits total required)9
Banquet/Catering Production3
International Cuisine3
Garde Manger3
Nutrition for Chefs3
Purchasing and Kitchen Management3
Total Credits43

(43 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 43 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.

Plan of Study Grid
Semester 1Credits
CHEF 101 Culinary Arts Kitchen Orientation 3
CHEF 165 Math for Kitchen Operations 3
CHEF 233 Culinary Arts Fundamentals I 4
CHEF 234 Culinary Arts Fundamentals II 4
 Credits14
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
OATS 215 Spreadsheet Applications 3
 Credits14
Semester 3
HOST 203 Hospitality Operations Cost Control 3
HOST 208 Hospitality Supervision 3
Electives - Chosen in coordination with faculty advisor. 9
 Credits15
 Total Credits43