College Catalog 2009-2010
Culinary Arts Management

Certificates

CERTIFICATE OF PROFICIENCY
Basic Culinary Services
Code #1129
For people new to the field
Required Program Units
CAM 300 Introduction To Culinary Arts Management 2
CAM 306 Culinary Sanitation And Safety 2
CAM 301 Food Theory And Preparation 4
CAM 310* Quantity Food Production 3
CAM 322 Culinary Customer Service 2
Total Units Required 13
*This requirement can also be met through instructor approval of two years work experience in quantity food production operations and completion of at least 3 units of CAM 498: Work Experience with a grade of “C” or better.
CERTIFICATE OF PROFICIENCY
Community Nutrition Specialist
Code #1275
Required Program Units
NUTRI 300 Nutrition 3
CAM 306 Culinary Sanitation and Safety 2
CAM 301 Food Theory and Preparation 4
CAM 302 Food and Culture in America
or COMM 325 Intercultural Communication 3
CISC 302 or JOUR 330 Computer Familiarization 2
CAM 340 Nutrition for Culinary Professionals 2
Total Units Required 16
CERTIFICATE OF ACHIEVEMENT
Cooking and Supervision
Code #1130
Designed to provide promotional skills
Required Program Units
CAM 300 Introduction To Culinary Arts Management 2
CAM 306 Culinary Sanitation and Safety 2
CAM 301 Food Theory and Preparation 4
CAM 310* Quantity Food Production 3
CAM 316 Hors d'oeuvres Canapes
or CAM 312 Baking and Pastry 3
CAM 322 Culinary Customer Service 2
CAM 320 Culinary Management 2
CAM 324 Culinary Supervision 2
CAM 326 Applied Culinary Purchasing 2
CAM 340 Nutrition For Culinary Professionals 2
Total Units Required 24
*This requirement can also be met through instructor approval of two years work experience in quantity food production operations and completion of at least 3 units of CAM 498: Work Experience with a grade of "C" or better.
CERTIFICATE OF ACHIEVEMENT
School Foodservice Specialist
Code #1276
Required Program Units
NUTRI 300 Nutrition 3
CAM 306 Culinary Sanitation and Safety 2
CAM 301 Food Theory and Preparation 4
CAM 302 Food and Culture in America
or COMM 325 Intercultural Communication 3
CISC 302 or JOUR 330 Computer Familiarization 2
CAM 340 Nutrition for Culinary Professionals 2
CAM 310 Quantity Food Production 3
CAM 320 Culinary Management 2
ECE 415 Children's Nutrition, Health, and Safety 3
CAM 498 Work Experience in CAM 1-4
Total Units Required 25-28
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