• culinary arts 1
  • culinary arts 2
  • culinary arts 3
  • culinary arts 4
  • culinary arts 6
1 2 3 4 6

photo of culinary deserts in glasses on trays

CULINARY ARTS PROGRAM

Since 2006, Los Angeles Harbor College’s Culinary Arts program has offered highly comprehensive classroom and practical instruction delivered by experienced industry professionals. Our full-production model is unique among other culinary programs because it provides students with the opportunity to develop their skills in a real-time environment. Once completing the program, students are prepared to meet the challenges of their new culinary careers.

 

Our fully accredited program with Associate Science degree fulfills all transfer requirements within the California State University system. Los Angeles Harbor College’s Culinary Arts program is heavily involved and supports local non-profit agencies and organizations. Our partnerships with Port of Los Angeles, the offices of City Councilman Joe Buscaino, Boys and Girls Club, Foster Children’s Association, The Beacon House, etc., promotes a positive, mutually beneficial relationship between our students and the surrounding communities of the South Bay.

 

So join us and become part of a dynamic and challenging career in hospitality and food service!

ASSOCIATE SCIENCE DEGREE IN CULINARY ARTS MAJOR CODE: 130630 PLAN B

An Associate Science Degree in Culinary Arts is designed to prepare & qualify students for a career in the rapidly expanding Hospitality & Food Service Industry. This unique program provides students with concept theory and full-production practical experience. Upon completion of the program, students can begin their culinary careers as cooks in restaurants, catering companies, hotels, schools, hospitals & institutions or as purchasing agents, food sales representatives or consultants. The career possibilities are limitless. The Associates Degree consists of general education core components, 18 units in the major and additional elective units to meet the minimum compulsory 60 unit total.


Basic Culinary Skills

Skills Award in Culinary Arts - Basic Culinary Skills

The Culinary Arts program at LAHC offers an all-inclusive curriculum that prepares students who successfully complete 1st semester classes, for entry level positions in the food service industry. Study modules include mastery of fundamentals in cooking, aromatics, food fabrication, product identification, purchasing and California State required ServSafe Certification in sanitation & food hanlding.

First Semester Units

CA 113 	CULINARY SKILLS I 	 	 	 	 	3.00 Units
CA 114 	AROMATICS 	 	 	 	 	 	 	2.00 Units
CA 115 	FOOD FABRICATION 	 	 	 	 	2.00 Units
CA 116 	PRODUCT IDENTIFICATION & PURCHASING 2.00 Units
CA 117 	FOOD SANITATION & SAFETY 	 	 	3.00 Units

Advanced Culinary Skills

Skills Award in Advanced Culinary Arts - Advanced Culinary Skills

During the second semester of the Culinary Program, students build upon skills developed in first semester. Advanced lab experience will prepare the student for positions in food service as line cooks, prep cooks or sauciers. Curriculum includes concentrated hands-on instruction & lab practicals in cold kitchen, soups and sauce preparation, vegetable and starch cookery, short order breakfast and lunch cooking and an introduction to basic baking skills. Nutrition and menu planning modules are also included in the curriculum.

Second Semester Units

CA 123 	CULINARY SKILLS II 	 	 	3.00 Units
CA 124 	MENU PLANNING & NUTRITION 	3.00 Units
CA 125 	BREAKFAST & LUNCH COOKERY 	3.00 Units
CA 126 	BAKING SKILLS  	 	 		3.00 Units

Certificate of Acheivement

Certificate of Achievement in Culinary Arts

The comprehensive hands-on curriculum is now paired with management practices and concepts to complete the Certificate of Achievement in Culinary Arts. Students manage and operate the 1111 Bistro featuring our acclaimed ‘International PM Dinner Series.’ Third semester classes showcase the student’s mastery of Classic and Contemporary Cuisines demonstrating their skills in Advanced Garde Manger and Charcuterie. Additional in-class modules include Restaurant Management and Dining Room and Beverage Management.

Third Semester Units
CA 133 	ADVANCED GARDE MANGER 	 	 	 	3.00 Units
CA 134 	CLASSIC & CONTEMPORARY CUISINE 	 	3.00 Units
CA 135 	DINING ROOM & BEVERAGE MANAGEMENT 	3.00 Units
CA 136 	RESTAURANT MANAGEMENT 	 	 	 	3.00 Units