Culinary Arts Certificate Program

Name: Los Angeles Hospitality Education Center
Address: Los Angeles Hospitality Education Center Main Campus, 1001 S. Stadium Drive Inglewood, CA 90305, Los Angeles, CA, 90305, US
Telephone: +8445423200

Program Objective

The objective of the Culinary Arts program is to provide market-driven
competency-based education delivered by faculty with appropriate credentials and industry experience. This program prepares graduates for entry-level culinary employment with opportunities for advancement in the food service industry.

Program Description

The six-month Culinary Arts program prepares graduates for a variety of careers in the food service industry. This preparation is accomplished through practical experiences in simulated commercial kitchens, including simulated situations with real-world production applications.

The program presents a broad introduction to the many aspects of
the food service industry using a learner-centered approach to culinary education. Food production skills are complemented by courses transferring essential knowledge such as Sanitation and Safety, Nutrition, Menu and Recipe Costing, and Environmental Sustainability to ensure graduates are ready to become value-added members of their employer's team.

The subject areas and course modules are designed in logical
sequential order so that students can achieve successful completion
of the program. Each module builds upon skills learned in
previous courses.

Course Description

The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course. This class provides an overview of proper identification, usage, cleaning, safety, handling, and care procedures for a variety of culinary tools including refrigeration equipment, fixed equipment, cooking equipment, hand tools, and appliances. Special emphasis is given to the study of ingredients, cooking theories, and the preparation of stocks, broths, glazes, soups, thickening agents, the mother sauces, and emulsion sauces. Lectures and demonstrations teach organization skills in the kitchen, work coordination, and knife skills. An introduction to the management perspective in the back-of-the-house organization and structure of various food service organizations.

Courses

The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course. This class provides an overview of proper identification, usage, cleaning, safety, handling, and care procedures for a variety of culinary tools including refrigeration equipment, fixed equipment, cooking equipment, hand tools, and appliances. Special emphasis is given to the study of ingredients, cooking theories, and the preparation of stocks, broths, glazes, soups, thickening agents, the mother sauces, and emulsion sauces. Lectures and demonstrations teach organization skills in the kitchen, work coordination, and knife skills. An introduction to the management perspective in the back-of-the-house organization and structure of various food service organizations.

This course is an introduction to food and environmental sanitation and safety in a food production area. Attention is focused on food-borne illness and their origins, and on basic safety procedures followed in the food service industry. Emphasis will be given to food service in all areas of the facility, maintenance costs, flow, and production. This course will culminate with the ServSafe Manager exam, approved by the Federal Food and Drug Administration (FDA) and is recognized by 95% of state and local jurisdictions that require training or certification.

The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course. The basics of vegetable, starch, fish, meat,
and poultry cookery are covered. Emphasis is given to basic cooking techniques such as saut ing, roasting, poaching, braising, and frying. Students must successfully complete a practical cooking exercise covering a variety of cooking techniques. Students will also be exposed to the importance of industry contacts, resume writing, time management, and will role play a hospitality occupational interview.

In this course, students will come to understand the importance of calculating and controlling the product cost in the food and beverage industry. Students will learn how to create standardized recipes using weights, measures, and instructions, which can be duplicated easily and accurately by supervisors and other team members. Special attention will be given to making use of sub-recipes, scaling recipes to larger or smaller batch sizes, combining a group of recipes into menus, and creating ordering guides, preparation lists, and production lists. Menu writing principles will also be taught and practiced in this class.

Gallery

“I was able to learn from a great chef whose name is Chef Guy, not only was his knowledge captivating but so was his presence. He accepted everyone at each position in which they were in and elevated each of us at the rate we were able to go. He was always patient and available for us, same goes for everyone at LAHEC culinary program. It changed my life for the better and I often recommend the program to those I know.”

– Mya Gyden, Fall 2023 Graduate