Advanced Culinary Arts Professional Diploma
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The mission of the Advanced Culinary Arts Professional Diploma Program is to give students the culinary skills required for entry into the food service industry. The American Culinary Federation (ACF) accredits Stratford's culinary programs. The Diploma Program includes core and elective requirements. The total requirement is 60 quarter credits and normally takes 50 weeks to complete. Students should note that all courses are not offered each term. Check term schedules for details.
Student Disclosures
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U.S. Department of Education references from 34 Code of Federal Regulations:
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- Gainful Employment Reporting and Disclosure Requirements (Section 668.6)
- Student Right-to-Know Act (Section 668.45(d)(3))
ACICS-Accrediting Council for Independent Colleges and Schools. Program level standards reporting requirement of student achievements.
- Retention rate by programs
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Click on each group of courses below to expand the course list and descriptions.
Core Requirements
Culinary Theory and Sanitation
Credits:: 4.5
Prerequisites:
This course focuses on basic food service sanitation practices and discussion of selected culinary topics. The selected topics will include: culinary professionalism, kitchen staples, basic kitchen tools and equipment, dairy products, and culinary weights and measures. Students will prepare for a nationally administrated sanitation examination. Food Usage and Supplemental Instructional Fee applies.
CUL111
Culinary Theory and Sanitation
4.5
Kitchen Fundamentals
Credits:: 4.5
Prerequisites:
This course will consist of practical training in the kitchen as well as classroom discussion of cooking techniques and meat, fish, and poultry. In full uniform, students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Prerequisite: CUL111.
CUL121
Kitchen Fundamentals
4.5
Introduction to Cooking Techniques
Credits:: 4.5
Prerequisites:
This course focuses on the basics of cooking grain, vegetables and meat/seafood through the preparation of sandwiches, appetizers, soups, salads and breakfast cookery. Prerequisite: CUL121 or BAK144.
CUL140
Introduction to Cooking Techniques
4.5
Garde Manger
Credits:: 4.5
Prerequisites:
This course examines the advanced aspects of Garde Manger and includes Hors d’oeuvres, charcuterie, and the basics of ice carving. Prerequisite: CUL140 or BAK144.
CUL142
Garde Manger
4.5
Sauces,Soups,&Stocks
Credits:: 4.5
Prerequisites:
This course is designed to introduce production methods for sauces and stock production. This course includes basic stocks and soups, reduction and clarification of stocks, five leading and small sauces. It covers the three main categories of soups and the basics of meat fabrication. Prerequisite: CUL140 or BAK144.
CUL150
Sauces,Soups,&Stocks
4.5
Elements of Entree Production
Credits:: 4.5
Prerequisites:
This course will examine the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods. The importance of timing and plate presentation are also emphasized. Prerequisite: CUL150 or BAK144.
CUL152
Elements of Entree Production
4.5
Fundamentals of Baking
Credits:: 4.5
Prerequisites:
This course is designed to introduce preparation and production methods for baking. This course includes bake shop layout, work flow, and equipment; theory and production of yeast breads, quick breads, cakes and cookies; fruit, pudding and custard pies; and puff pastry and pate a choux items. Prerequisite: CUL111.
CUL160
Fundamentals of Baking
4.5
Pastry Arts
Credits:: 4.5
Prerequisites:
This class focuses on techniques and fundamentals of classical and contemporary plated desserts, laminated fermented doughs, cake decorating, sorbets and mousses. Prerequisite: CUL160.
CUL162
Pastry Arts
4.5
Advanced Culinary Theory
Credits:: 4.5
Prerequisites:
This course will introduce students to basic, practical application of culinary mathematics. Each
student will be required to use a calculator. Areas of study will include calculation of food cost, recipe yields, recipe costing, purchasing amounts, and other topics relevant to food service mathematics. Prerequisite: CUL111.
CUL170
Advanced Culinary Theory
4.5
Nutrition & Menu Planning
Credits:: 4.5
Prerequisites:
This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Students will create a variety of menus, each focusing on a different nutritional issue. In addition to nutrition concerns, students will discuss the basic elements of menu creation. Prerequisite: None.
CUL210
Nutrition & Menu Planning
4.5
Dining Room Service
Credits:: 4.5
Prerequisites:
The purpose of this course is to develop the skills of the future dining room server and to create a common language between the dining room and the kitchen. Through this course, we hopethat students, through theorectical and practical applications of table service, will gain an appreciation of all the elements of the front of the house. Supplemental Fee required. Prerequisite: None.
CUL215
Dining Room Service
4.5
Hospitality Supervision
Credits:: 4.5
Prerequisites:
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise. Prerequisite: None.
HOS270
Hospitality Supervision
4.5
Culinary Skills Externship I
Credits:: 4.5
Prerequisites:
This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.
CUL271
Culinary Skills Externship I
4.5
Elective Requirements
Students are required to complete 4.5 elective quarter credits. In conjunction with an academic advisor, students will choose from the list of department elective courses to fulfill the elective requirements. Other
elective options may be available with the approval of the Program Dean or faculty advisor.
Introduction to Business
Credits:: 4.5
Prerequisites:
This course provides a background on business and management. Students will discuss human relations, organizational structure, communications, and technology in business, and strategic planning. Prerequisite: None.
BUS100
Introduction to Business
4.5
Principles of Accounting I
Credits:: 4.5
Prerequisites:
This course is an introduction to the basics of accounting procedures. Topics include, accounting techniques and cycles, billings, balance sheets, and financial statements. Prerequisite: None.
BUS112
Principles of Accounting I
4.5
Purchasing & Receiving
Credits:: 4.5
Prerequisites:
This course examines the basic aspects of procurement within the foodservice industry. Topics include ordering, menu forecasting, and delivery schedules. The course also introduces receiving, proper storage and handling techniques, and inspections of deliveries and invoices. Students will learn basics of electronic purchasing, inventory controls, FIFO, security, legal and ethical aspects of procurement and resources available in the industry. Prerequisite: None.
CUL240
Purchasing & Receiving
4.5
Catering
Credits:: 4.5
Prerequisites:
This course introduces the skills needed to manage both on-premise and off-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events. Prerequisite: None.
CUL241
Catering
4.5
Bounty of the Sea
Credits:: 4.5
Prerequisites:
This course exposes students to many types of seafood and gives them an understanding of the cleaning, safe handling, cooking methods, sauces, and accompaniments that lend themselves to seafood. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL251
Bounty of the Sea
4.5
Chiles in the Global Kitchen
Credits:: 4.5
Prerequisites:
This course examines the use of chiles in cuisines around the world. Students prepare dishes demonstrating the range of flavors and heat levels possible through the use of chiles. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL252
Chiles in the Global Kitchen
4.5
American Regional Cuisine
Credits:: 4.5
Prerequisites:
This course introduces the production of American regional cuisines through a focus on various ingredients, cooking methods, food textures, flavor combinations, and plate presentations. Students also learn the impact of immigration patterns and indigenous products on the development of each cuisine. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL253
American Regional Cuisine
4.5
International Cuisine
Credits:: 4.5
Prerequisites:
This course exposes students to the preparation of international dishes made in the traditional manner. Cuisines from Europe, Africa, Asia, and the Americas will be covered. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL254
International Cuisine
4.5
Italian Cuisine
Credits:: 4.5
Prerequisites:
This course will provide students with a working knowledge of the many regions of Italy and their unique and distinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL255
Italian Cuisine
4.5
Indian Cuisine
Credits:: 4.5
Prerequisites:
This course is designed to introduce students to the taste, preparation methods and techniques that are used in various regional Indian cuisines. This course will help students to understand common culinary practices and the relationship between the resources and cuisines of different regions of India. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL256
Indian Cuisine
4.5
French Cuisine
Credits:: 4.5
Prerequisites:
This course will provide students with a working knowledge of the many regions of France and their unique and distinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL257
French Cuisine
4.5
Culinary Skills Externship III
Credits:: 4.5
Prerequisites:
This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.
CUL273
Culinary Skills Externship III
4.5
Current Topics in Culinary Arts I
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or
baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.
CUL291
Current Topics in Culinary Arts I
4.5
Current Topics in Culinary Arts II
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or
baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.
CUL292
Current Topics in Culinary Arts II
4.5
Current Topics in Culinary Arts III
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or
baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.
CUL293
Current Topics in Culinary Arts III
4.5
Current Topics in Culinary Arts IV
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval of Program Advisor or Dean.
CUL294
Current Topics in Culinary Arts IV
4.5
Current Topics in Hotel & Restaurant I
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval from the Program Advisor or Dean.
HOS291
Current Topics in Hotel & Restaurant I
4.5
Current Topics in Hotel & Restaurant II
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval from the Program Advisor or Dean.
HOS292
Current Topics in Hotel & Restaurant II
4.5
Current Topics in Hotel & Restaurant III
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval from the Program Advisor or Dean.
HOS293
Current Topics in Hotel & Restaurant III
4.5
Current Topics in Hotel & Restaurant IV
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval from the Program Advisor or Dean.
HOS294
Current Topics in Hotel & Restaurant IV
4.5