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Culinary Arts Summer Classes:
Cerritos College Culinary Arts will offer lecture classes ONLINE in the summer . Kitchen Laboratory classes are available in the FALL and SPRING semesters only.

**Please check the summer classes below or refer to Schedule Plus for more details.

CA 101 Intro/Food Serv Safety - Sanitation 1.0 Unit

This course covers the principles of food microbiology, important foodborne illnesses, standards that are enforced by regulatory agencies, and applied measure for the prevention of foodborne illnesses and other microbiological problems. This course meets current food protection standards for regulatory agents.
ServSafe Food Protection Manager Certification Exam will be administered.
Transfer Credit: CSU

CA 120 Introduction to the Hospitality Industry 3.0 Units

This course is an overview of the hospitality industry with an emphasis on career opportunities for culinary arts students. Topics will include the use of technology, ethics, leadership, human resource functions, management techniques, and services standards for the hotel and resort business. These skills build a strong knowledge base for understanding the hospitality industry. 
Transfer Credit: CSU

CA 230 Professional Healthy Cooking 3.0 Units 

This course examines basic principles of nutrition and explores the nutritional needs for various populations. Recipe modification, current issues in nutrition, and the application of nutritional principles to menu development is the focus of this course. Topics include alternative ingredients, menu marketing, allergens, and religious dietary laws. 
Transfer Credit: CSU 

CA 240 Human Relations in Hospitality 3.0 Units

This course introduces students to the manager's role in organizing, planning, and control of production for a culinary operation. An emphasis on the skills necessary to be effective leaders, developing human relations' skills and building on workplace diversity will be reviewed. The course will also cover communicating effectively and creating a positive work climate. Supervision responsibilities of planning, organizing, controlling, decision making, problem solving, and delegating will be included.
Transfer Credit: CSU

 CA 265 Food, Beverage & Labor Costs 3.0 Units

This course emphasizes the use of cost controls for food, beverage, and labor for a foodservice establishment. This course will cover various costing techniques, menu item pricing, purchasing, forecasting, and inventory maintenance.
Transfer Credit: CSU

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