Culinary Fundamentals Certificate


The two-semester Culinary Fundamentals Certificate program is designed to provide the student with fundamental knowledge and techniques of food preparation, food safety, an understanding of the complexity of kitchen operations and an appreciation of the hospitality industry. Graduates will gain the knowledge and applied skills required to enter the hospitality industry as a cook. To earn a certificate, complete the required courses as listed with a grade of C or better. At least 50% of all course work must be completed at Cypress College.

Required Courses are listed in suggested sequence (17 units):
HRC 101 C Introduction to Hospitality Management3
HRC 120 CSanitation and Safety2
HRC 135 CCulinary Fundamentals I3
HRC 136 CBaking Fundamentals I3
HRC 145 CThe Art of Garde Manger3
HRC 235 CCulinary Fundamentals II3
Total Units17