Culinary Arts Certificate

Culinary Arts Certificate

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Culinary Arts Certificate of Achievement

The Culinary Arts Certificate of Achievement is an intentional and specific expansion of the hospitality management program at Mission College. Students gain a solid command of traditional and modern food preparation, presentation, and service practices common throughout the industry.

Menu planning, cost control and the maintenance of a safe, fair, and equitable working environment are reinforced. A complete chef’s uniform is required.

Program Learning Outcomes

  • Students will demonstrate command of traditional and contemporary culinary preparation and service practices.
  • Students will supervise diverse kitchen team in the execution of complete and effective food production and service.
  • Students will demonstrate efficient and proficient utilization of the operating control cycle and related resources.

Meet the Following Requirements
  1. Complete all required certificate courses with a C (or P) or better.
  2. Complete at least 1/3 of the program courses at Mission College to establish residency.


  • Requirements here apply to the current catalog year and are subject to change.  Visit DegreeWorks in My Mission Portalto view requirements based your catalog year.
  • Not all classes are offered each semester.

Core Curriculum Courses Required

Note: these courses are also the required core courses for the Culinary Arts degree.

Code Class Units
FDR 050A Introduction to the Hospitality Industry (3.0 Lecture) 3.0
FDR 051 Basic Food Preparation (2.0 Lecture/3.0 Lab) 5.0
FDR 053 Restaurant Operations (1.0 Lecture/5.0 Lab) 6.0
FDR 058 Cost Control for Foodservice Organizations (3.0 Lecture) 3.0
FDR 072 Intermediate Cuisine (2.0 Lecture/1.0 Lab) 3.0
FDR 073 Fundamentals of Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 075 Menu Planning (2.0 Lecture) 2.0
FDR 079 Introduction to Food and Wine Pairing (2.0 Lecture/1.0 Lab) 3.0
FDR 096 Healthy Cuisine (1.0 Lecture/1.0 Lab) 2.0
INF 050 Sanitation and Safety (2.0 Lecture) 2.0
Occupational Work Experience 3.0
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Choose a Minimum of 6.0 Electives Units Below
Code Class Units
FDR 054 Hotel and Restaurant Accounting (3.0 Lecture) 3.0
FDR 055 Procurement for Foodservice Operations (3.0 Lecture) 3.0
FDR 060A Food Service Facilities Planning (3.0 Lecture) 3.0
FDR 074 Intermediate Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 076 Sales and Marketing in the Hospitality Industry (3.0 Lecture) 3.0
FDR 078 Advanced Baking and Pastry (1.0 Lecture/1.0 Lab) 2.0
FDR 081 Intro to Wines and Spirits of the World (2.0 Lecture) 2.0
FDR 082 Introduction to Chocolate and Confectionary (1.0 Lecture/1.0 Lab) 2.0
FDR 085 Foundations for Sustainability in Hospitality, Tourism and Leisure Services (2.0 Lecture) 3.0
FDR 086 Beginning Bread Making (1.0 Lecture/1.0 Lab) 2.0
FDR 105 Catering Management and Operations (1.0 Lecture/1.0 Lab) 2.0
FDR 106A Starting a Mobile Food Business (2.0 Lecture) 2.0
FDR 106B Food Trucks: Mobile Food Operations (1.0 Lecture/0.5 Lab) 2.0

Additional Requirement
Occupational Work Experience 2.0
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Note: The 2.0 units of work experience are composed of 150 hours (minimum) of actual hands-on experience in various food service operations.

Units Required
Total Required Units 44.0
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Careers in Culinary Arts
Career Outlook
Skills Needed
  • Creative problem solving
  • Customer centric approach
  • Management skills
  • Communication skills and being bilingual a plus
  • Cultural awareness in dealing with a variety of backgrounds/customs
  • Multi-tasking
  • Strong work ethic and commitment
  • Professionalism
  • Teamwork
  • Knowledge of safety requirements and attention to detail
Careers in the Field
  • Hotel operations, including front desk, housekeeping, restaurant staff and porters
  • Restaurant operations, including cook, server, manager, host, bartender
  • Sommelier (expert in wine)
  • Restaurant Owner
  • Event Planner
  • Executive Chef
  • Catering Manager or Assistant
  • Hotel General Manager and management
  • Housekeeper
  • Travel Agent and Tour Guide
  • Marketing and Public Relations