Culinary Arts Program
The San Diego Continuing Education Culinary Arts program is a six module (course), six hundred hour vocational program. Each culinary module is approximately one hundred hours. Students attend class twenty five hours per week. A certification of completion is awarded for successfully completing each module. A six hundred Culinary Arts Program certificate is awarded upon successfully completing all six modules. Each module includes culinary theory instruction as well as culinary food preparation and culinary computer labs.
Preregistration Required.
Due to the length of our current WAIT LIST and state budget cuts, we are not scheduling orientation sessions for the Culinary Arts Program at this time. Please check back for future dates when we will resume orientation sessions. Currently, we anticipate a 3-6 month wait period.
If you are interested in the day or evening Culinary Arts Program. Please call West City Campus for information at 619-388-1873.
Culinary Arts Modules
Culinary Arts I
This course provides an introduction to Culinary Arts principles including food safety and sanitation. Special emphasis will be places on kitchen safety.
| Class (crn) | Instructor | Start Date - End Date | Days | Start Time | End Time | Location Room |
|---|---|---|---|---|---|---|
| Culinary Arts I - Food Safety and Kitchen Sanitation For mandatory orientation information click here (9407C) | BLACKMORE, L | 11/8/2010 - 12/9/2010 | MT WTh | 8:30 AM 8:30 AM | 3:00 PM 2:30 PM | West City Campus 123 |
| Culinary Arts I For mandatory orientation information click here (9931A) | BLACKMORE, L | 9/10/2010 - 11/6/2010 | F Sa | 5:00 PM 8:30 AM | 9:00 PM 5:00 PM | West City Campus 123 |
Culinary Arts II
This course provides an introduction to culinary terminology, techniques, and history with a special emphasis on food service operations. Culinary techniques will include measurement practices, tools, equipment and knife skills with an overview of kitchen staples, spices and flavorings.
| Class (crn) | Instructor | Start Date - End Date | Days | Start Time | End Time | Location Room |
|---|---|---|---|---|---|---|
| Culinary Arts II - Introduction to the Principles of Cooking For mandatory orientation information click here (9406D) | BLACKMORE, L | 12/13/2010 - 1/18/2011 | MT WTh | 8:30 AM 8:30 AM | 3:00 PM 2:30 PM | West City Campus 123 |
| Culinary Arts II For mandatory orientation information click here (9933C) | BLACKMORE, L | 11/19/2010 - 1/22/2011 | F Sa | 5:00 PM 8:30 AM | 9:00 PM 5:00 PM | West City Campus 123 |
Culinary Arts III
This course provides an introduction to the principles of cooking. The identification and preparation of protein sources will be studied. Techniques used in the preparation of stocks and sauces will be explored, with special emphasis on Garde Manger or cold food preparation.
Sorry, there are currently no classes in this category. Classes are added frequently. Please check back often.
Culinary Arts IV
This course provides an introduction to the identification and preparation of vegetables, starches and fruits. Emphasis will be placed on the identification and application of basic nutrition principles as they apply to the food service industry.
Sorry, there are currently no classes in this category. Classes are added frequently. Please check back often.
Culinary Arts V
This course provides an introduction into the principles of baking. The identification of ingredients and products will be studied as well as breakfast and brunch cookery.
| Class (crn) | Instructor | Start Date - End Date | Days | Start Time | End Time | Location Room |
|---|---|---|---|---|---|---|
| Culinary Arts V For mandatory orientation information click here (9856J) | ABELL, M | 9/7/2010 - 10/27/2010 | MTW | 5:00 PM | 9:00 PM | West City Campus 123 |
| Culinary Arts V - Baking and Pastry Industry Fundamentals For mandatory orientation information click here (9850H) | BLACKMORE, L | 9/7/2010 - 10/5/2010 | MT WTh | 8:30 AM 8:30 AM | 3:00 PM 2:30 PM | West City Campus 123 |
Culinary Arts VI
This course provides an introduction to restaurant economics. Topics include menus, recipe conversions, management and supervision. Students will create menus and recipes depicting yield and unit costs.
| Class (crn) | Instructor | Start Date - End Date | Days | Start Time | End Time | Location Room |
|---|---|---|---|---|---|---|
| Culinary Arts VI For mandatory orientation information click here (9857D) | ABELL, M | 11/1/2010 - 1/19/2011 | MTW | 5:00 PM | 9:00 PM | West City Campus 123 |
| Culinary Arts VI - Introduction to Restaurant Economics & Garde Manger For mandatory orientation information click here (9408K) | BLACKMORE, L | 10/11/2010 - 11/2/2010 | MT WTh | 8:30 AM 8:30 AM | 3:00 PM 2:30 PM | West City Campus 123 |