ECC North Campus Fast Tracks

ECC North Fast-Track Stacked Certificates

The El Centro College North campus follows a cohort program. Students enter a group of classes together and remain together in a rigorous semester-based program. All the courses that make up the AAS degrees in Culinary Arts and Bakery/Pastry are organized in a system of stacked certificates. This system results in accelerated studies combined with workplace validation through Practicum and Coop courses. This powerful combination of classroom theory and workplace practice serves to embed strong technical skills in our students.

Culinary Arts Foundations Certificate

This certificate is the single common entry point for ALL students -- Bakery/Pastry and Culinary Arts students. Students will choose between taking a savory foods practicum or a bakery/pastry-focused practicum.

Representative Spring/Summer 2020 Fast-Track Schedule:

Week 1-8 (March 24 through May 14)

Monday Tuesday Wednesday Thursday Friday
8:00am - 10:55am PSTR 1301: Fundamentals of Baking Room 186 CHEF 1305: Sanitation and Safety Room 154 CHEF 1301: Basic Food Prep Room 159 CHEF 1301: Basic Food Prep Room 159 OFF
11:30am - 2:25pm PSTR 1301: Fundamentals of Baking Room 186 CHEF 1305: Sanitation and Safety Room 154 CHEF 1301: Basic Food Prep Room 159 CHEF 1301: Basic Food Prep Room 159 OFF

Week 9-16 (May 18 through July 9)

Monday Tuesday Wednesday Thursday Friday
8:00am - 10:55am PSTR 1301: Fundamentals of Baking Room 186 RSTO1313: Hospitality Supervision Room 154 CHEF 2331: Advanced Food Prep Room 159 CHEF 2331: Advanced Food Prep Room 159 OFF
11:30am - 2:25pm PSTR 1301: Fundamentals of Baking Room 186 RSTO1313: Hospitality Supervision Room 154 CHEF 2331: Advanced Food Prep Room 159 CHEF 2331: Advanced Food Prep Room 159 OFF

REQUIREMENTS

Students must be employed in a hands-on food prep or pastry position for 320 hours (averages 20 hours per week) during the semester through enrollment in a faculty supervised CHEF1264 or PSTR1364 Practicum during the 16-week semester. Qualifications for employment include working in a health department inspected kitchen or bakeshop with a registered food safety manager supervisor. *TSI is not required for these certificates but you must meet TSI to complete your AAS degree.

Upon completion of the Culinary Arts Foundations Certificate, students may progress to a Specialist Certificate. El Centro North will begin offering two Specialist Certificates Fall 2020: Culinary Arts Specialist and Bakery/Pastry Specialist.

Please click on a certificate below for more information:

Culinary Arts Foundations Certificate

SEMESTER ICR. HRS.
CHEF 1305Sanitation and Safety3
CHEF 1301Basic Food Preparation3
RSTO 1313Hospitality Supervision3
CHEF 2331Advanced Food Preparation3
PSTR 1301Fundamentals of Baking3
PSTR 1364Practicum (or Field Experience)-Baking and Pastry Arts/ Baker/Pastry Chef OR3
CHEF 1264Practicum (or Field Experience)-Culinary Arts/Chef Training(2)
GRAND TOTAL: 17-18

Culinary Arts Specialist Certificate (effective Fall 2020)

SEMESTER ICR. HRS.
HAMG 2301Principles of Food and Beverage Operations3
RSTO 1304Dining Room Service3
RSTO 1325Purchasing for Hospitality Operations3
CHEF 1310Garde Manger3
Total Hours: 12
SEMESTER IICR. HRS.
RSTO 2301Principles of Food and Beverage Controls3
CHEF 2302Saucier3
CHEF 1441American Regional Cuisine* OR4
CHEF 1445International Cuisine(4)
RSTO 1380Cooperative Education-Restaurant, Culinary, and Catering Management/Manager3
IFWA 1318Nutrition for the Food Service Professional3
Total Hours: 16
GRAND TOTAL: 28

Bakery/Pastry Specialist Certificate (effective Fall 2020)

SEMESTER ICR. HRS.
PSTR 1305Breads and Rolls3
PSTR 2331Advanced Pastry Shop3
PSTR 1206Cake Decorating I2
PSTR 1343Bakery Operations and Management3
PSTR 2364Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef3
Total Hours: 14
SEMESTER IICR. HRS.
PSTR 1442Quantity Bakeshop Production4
IFWA 1318Nutrition for the Food Service Professional3
PSTR 2330Advanced Pastry Competition3
RSTO 1380Cooperative Education-Restaurant, Culinary, and Catering Management/Manager3
Total Hours: 13
GRAND TOTAL: 27

Upon completion of the Foundations and Specialist Certificate, students can obtain an Associates of Applied Science in Culinary Arts or Bakery/Pastry by completing 15 hours of core classes.

  • Students may be eligible to transfer previously completed credit hours.
  • Students can take core classes simultaneously with the cohorts online or at any DCCCD campus.
  • Core classes will also be offered at the North campus before or after the scheduled cohorts beginning Fall 2020.