Culinary Arts
About the Pathway
The Culinary Arts Pathway (CA) offers programs of study that enable students to gain the competencies needed to build credentials for lifelong career success as they prepare to enter the workforce in Food Service Industry. LATTC Culinary Arts programs host external accreditation from the American Culinary Federation Educational Foundation Accrediting Commission (ACFEFAC), at graduation with your AA degree you may apply for you first level of industry certification with the ACF.
The culinary industry is one of the fastest growing industries in the nation. Forecasts predict an additional one and a half million trained culinarians will be needed by the year 2016. A major portion of that number will be employed in one of the premier tourist destinations and convention sites in America: California, and most notably, Los Angeles. L. A. is a unique city where the cuisines of the world melded to create our own unique California cuisine.
Prepare for your culinary future! Our Culinary Arts program offers the training, practice and experience needed for your entry into a successful, creative culinary career. Opportunities for employment include cooks for: hotels and restaurants, catering companies, college and university food-service, school lunch programs; corporate chefs and private chefs; other areas in the hospitality industry such as food sales, owner operators, consulting, journalism or food stylist. Los Angeles Trade Technical College's Culinary program in the oldest continually operating program in the Nation. The program host external accreditation from the American Culinary Federation Educational Foundation Accrediting Commission (ACFEFAC), at gradation with your AA degree you may apply for you first level of industry certification with the ACF!
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Programs of Culinary Arts
The Professional Baking program is accredited by the American Culinary Federation Educational Foundation (ACFEF). This two year program prepares students for successful careers within the hospitality community. Baking program students, under the direct supervision of their chef instructor, will discuss, prepare, and analyze various baked goods including quick breads, yeast breads, laminated dough, specialty and wedding cakes, cookies, batters, and restaurant-style plated desserts. Baking formulas, cost controls, ingredient identifi cation and usage is practiced throughout the program. Students prepare baked goods on a daily basis for a retail bakery located on the LATTC campus, the college cafeteria and faculty dining room as well as catering for special events and holiday functions.
The Professional Baking program will prepare students for employment in areas of baking and pastry arts. Students will demonstrate the ability to prepare and formulate baking/pastry recipes, assess food costs and sales prices, and organize daily tasks for successful completion of baked goods. The National Restaurant Association Serve Safe Exam is administered during the fi rst semester.
The Culinary Arts department at LATTC has the proud history of being one of the oldest cooking schools in the nation. The program offers an extensive “hands on” and theory based culinary arts education that prepares students to enter the highly competitive hospitality industry. The department hosts professional industry-seasoned chefs as faculty, bringing their experiences from around the world. In addition to rigorous classroom instruction, students are trained in a working foodservice facility while attending classes. The Culinary Arts Associate in Arts degree and Certifi cate of Achievement are recognized and accredited by the American Culinary Federation Educational Foundation (ACFEF). On graduating from the LATTC Culinary Arts program, students are qualifi ed to work as cooks, line cooks, caterers, private chefs, chef assistants, and sous chefs.
The Culinary Arts program has successfully prepared students for the hospitality industry for many years. By fulfi lling the program requirements, students will possess a working foundation of skills necessary to work in a professional industry kitchen. Within the program, students will illustrate a working foundation of a professional industry kitchen. Students are profi cient in cooking techniques and terminology including meat fabrication and cookery, hot and cold sauce preparation, vegetable identifi cation and production, task organizing and time management. Successful students will graduate with a working knowledge of culinary nutrition and fundamental management skills, as well as National Restaurant Association Serve Safe Certification.
The Greater Los Angeles area needs qualifi ed individuals who can lead the numerous hotel, restaurant, and catering kitchens in our region. The Restaurant Management program at LATTC offers a foundation in management theory, cooking fundamentals, sanitation, safety and restaurant supervision. Students practice and demonstrate culinary and management skills in a working foodservice facility located on the college campus.
The Restaurant Management program provides a foundation in kitchen fundamentals including preparation of hot and cold sauces, vegetable and meat cookery, identifying accounting procedures and reports, operating kitchen equipment, and knowledge of management theory and supervision techniques.
By fulfi lling the program requirements, students are prepared to fi nd positions as restaurant managers, assistant managers, kitchen managers, dining room managers, or kitchen supervisors.