Culinary Arts Level I Foundational Skills
Certificate of Achievement
Program Details
The Lake Tahoe Community College Culinary Arts Foundational Skills Certificate Level I, a low-unit Certificate of Achievement, is designed to provide opportunities to learn the basic fundamentals of culinary arts. The certificate serves as both a career-readiness certificate leading to either employment or promotion within the culinary industry or continued study leading to a more advanced certificate or degree in the culinary arts, and aligns to the American Culinary Federation Education Foundation (ACFEF) related instruction requirements.
Culinary Arts Level I Foundational Skills Pathways
Pathways listed below are for the catalog year 2025-2026.
Featured Careers
Find your calling. Explore high-earning careers with entry-level data from the U.S. Bureau of Labor Statistics.
Bakers
High school diploma/GED, No high school diploma/GED
- Job growth: Stable
- Low salary: 27,560
- High salary: 48,260
- Average salary: 36650
Chefs and Head Cooks
Associate's degree, Certificate after high school
- Job growth: Rising
- Low salary: 36,000
- High salary: 96,030
- Average salary: 60990
Cooks, Institution and Cafeteria
High school diploma/GED, Certificate after high school
- Job growth: Stable
- Low salary: 26,800
- High salary: 48,320
- Average salary: 36450
All Careers in Culinary Arts Level I Foundational Skills (6)
| Chefs and Head Cooks | Associate's degree, Certificate after high school | Rising | 60,990 |
|---|---|---|---|
| Cooks, Private Household | Certificate after high school, High school diploma/GED | Declining | 44,530 |
| First-Line Supervisors of Food Preparation and Serving Workers | High school diploma/GED, No high school diploma/GED | Rising | 42,010 |
| Cooks, Restaurant | High school diploma/GED, No high school diploma/GED | Rising | 36,830 |
| Bakers | High school diploma/GED, No high school diploma/GED | Stable | 36,650 |
| Cooks, Institution and Cafeteria | High school diploma/GED, Certificate after high school | Stable | 36,450 |
Learning Outcomes
Learning outcomes help you work towards your educational goals.
- Practice the principles of sanitation and food safety to prevent the spread of food-borne illness.
- Practice and understand culinary fundamentals that include cooking methods, food quality discernment, preparation techniques, flavor development, sensory evaluation, and recipe literacy.
- Manage and make informed business decisions to control costs and promote profitability.
- Understand and practice human resource management principles.
- Understand how to communicate, prepare, plan, and execute food and service that is nutritionally mindful.
- Understand advanced cooking methods that include sous vide, molecular gastronomy, charcuterie, restaurant-style cooking and their applications in various food service establishments and settings.
- Understand domestic and international food cultures, traditions, norms, authenticity, ingredients, preparations, and techniques.
- Identify the food-service industry’s styles of service and the functions of service personnel.
- Understand the functions of beverage management and basic principles of food and beverage pairings.
- Work as a team member and leader to achieve common goals and objectives.