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CULINARY ARTS

Students observing Executive Chef Kurt Waefler before practicing their skills at SDCI.

The curriculum is based on what food industry employers need and expect in their trained employees. The individual courses teach specific skills and techniques, designed to provide a solid foundation in the art and science of culinary preparation.

SDCI is accredited by the State of California and licensed by the Bureau for Private Postsecondary and Vocational Education to grant a Certificate in Basic Professional Culinary Skills.

Those individuals who complete the Certificate Program will gain confidence in the basic skills and have the foundation needed to enter and advance in the culinary profession.

Course Sequence

The Certificate of Basic Professional Culinary Skills require the completion of 352 hours earned in the following areas of study:

32 hours of Safety, Sanitation and HACCP
256 hours Basic Culinary Skills
64 hours Basic Baking Skills

The courses in the Certificate Program are arranged in sequence. The material covered in each course builds upon the previous course and is a pre-requisite for the next.

Course Levels and Prerequisites

Introductory Level: requires no prior experience or classes.
Intermediate Level: requires basic industry experience (usually at least 1 year) or satisfactory completion of any introductory level course in that area of study.

Course #	Titles (click on title names to view details)	Hours	Credits
126	Safety & Sanitation	16	1
127	HACCP (Hazard Analysis Critical Control Point)	16	1
151	Kitchen Skills I	48	1.5
153	Kitchen Skills II	32	1
153	Kitchen Skills III	32	1
154	Kitchen Skills IV	64	2
161	Garde Manger I	32	1
162	Garde Manger II	32	1
144	Baking Skills I	32	1
145	Baking Skills II	32	1
159	Breakfast Cookery	16	0.5
Total:	11 Courses	352 Hours	12 Credits

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