Culinary Arts

The Kitchen is Calling

The Culinary Arts program has two components—the Baking and Pastry certificate and the Cooking and Baking certificate/degree programs. These programs prepare students for work in the restaurant and hospitality industry by focusing on the development of kitchen skills and food handling techniques in both the baking and culinary specialty areas. Students will understand how to work with foods and the function of ingredients, baking and cooking methods, food economics, nutrition, and kitchen safety and sanitation. A dual focus in baking and pastry as well as culinary kitchen skills is emphasized. Oral and written communications and computer literacy skills are an integral part of the program, and a work experience internship is required at the advanced certificate and associate degree levels.

Program Awards

Our Culinary Arts programs are included in the Applied Technology and Hospitality Management field of study and offer these awards:

Award	Location	Estimated Completion	Program Map
Culinary Arts, Associate in Science Degree	Chula Vista	4 Semesters
Professional Cooking, Certificate of Achievement	Chula Vista	2 Semesters
Professional Baking and Pastry, Certificate of Achievement	Chula Vista	2 Semesters
Culinary Arts: Cooking Essentials, Certificate of Proficiency	Chula Vista	1-2 Semesters

Common Careers

Students completing these certificate/degree programs can gain employment at the entry level or higher depending on their previous experience. Employment exists in bakeries, large grocery chains, cafes, restaurants, hotels, resorts, childcare facilities, cafeterias, hospitals, food preparation centers, casinos, and catering facilities. Career options in the field of baking and pastry: baker, baker assistant, bakery production finisher/supervisor, pastry chef, pastry decorator, caterer, and bakery entrepreneur. Career options in the field of Culinary: entry-level prep cook, head cook, assistant chef, chef, food service supervisor, catering manager, and restaurant entrepreneur.

The average annual salary in this field is $62,640 for occupations like Chef.

Typical Duties

• Coaching and Developing Others
  Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Developing and Building Teams
  Encouraging and building mutual trust, respect, and cooperation among team members.
• Organizing, Planning, and Prioritizing Work
  Developing specific goals and plans to prioritize, organize, and accomplish your work.
• Making Decisions and Solving Problems
  Analyzing information and evaluating results to choose the best solution and solve problems.
• Training and Teaching Others
  Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Coordinating the Work and Activities of Others
  Getting members of a group to work together to accomplish tasks.
• Scheduling Work and Activities
  Scheduling events, programs, and activities, as well as the work of others.
• Thinking Creatively
  Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• Communicating with Supervisors, Peers, or Subordinates
  Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Getting Information
  Observing, receiving, and otherwise obtaining information from all relevant sources.
• Guiding, Directing, and Motivating Subordinates
  Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identifying Objects, Actions, and Events
  Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
• Monitoring and Controlling Resources
  Monitoring and controlling resources and overseeing the spending of money.
• Staffing Organizational Units
  Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.
• Monitoring Processes, Materials, or Surroundings
  Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
• Performing for or Working Directly with the Public
  Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
• Establishing and Maintaining Interpersonal Relationships
  Developing constructive and cooperative working relationships with others, and maintaining them over time.
• Evaluating Information to Determine Compliance with Standards
  Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• Handling and Moving Objects
  Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
• Judging the Qualities of Objects, Services, or People
  Assessing the value, importance, or quality of things or people.
• Resolving Conflicts and Negotiating with Others
  Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
• Updating and Using Relevant Knowledge
  Keeping up-to-date technically and applying new knowledge to your job.
• Analyzing Data or Information
  Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
• Performing Administrative Activities
  Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.
• Performing General Physical Activities
  Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling materials.
• Processing Information
  Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
• Estimating the Quantifiable Characteristics of Products, Events, or Information 
  Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
• Inspecting Equipment, Structures, or Materials
  Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
• Developing Objectives and Strategies 
  Establishing long-range objectives and specifying the strategies and actions to achieve them.
• Documenting/Recording Information 
  Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
• Providing Consultation and Advice to Others
  Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.
• Communicating with People Outside the Organization
  Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
• Controlling Machines and Processes
  Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
• Working with Computers
  Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
• Interpreting the Meaning of Information for Others
  Translating or explaining what information means and how it can be used.
• Assisting and Caring for Others
  Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
• Selling or Influencing Others
  Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
• Repairing and Maintaining Mechanical Equipment
  Servicing, repairing, adjusting, and testing machines, devices, moving parts, and equipment that operate primarily on the basis of mechanical (not electronic) principles.