2025 Summer Tuition-Free Certificates & Classes
Here are the Tuition-Free certificates and classes Riverside City College will offer!
Look below for details on Noncredit Certificates:
Culinary Arts | Professional Development Studies
Culinary Arts
Pass CUL-875, 876, 877, 878 below this summer to earn a noncredit “Math Skills for the Professional Baker” certificate!
CUL-850 ServSafe Food Safety
An introduction to the principles of the prevention foodborne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe examination. 36 hours lecture. (Letter grade or Pass/No Pass option)
Section #46243
Hybrid Lecture: 06/24 – 7/31/25, TWTH, 3 – 4:50 PM
Instructor: J Orlando
CUL-875 Introduction to Math for Baking Professionals
An introduction to the fundamental skills of math as they are applied to the baking and pastry arts industry, including fractions, decimals, and percentages. Students will also learn the basics of working with a digital kitchen scale using both US and metric measurements. 8 hours lecture and 4.00 hours laboratory. (Pass/No Pass only)
Section #46244
Lecture, 6/24 – 7/10/25, TTH, 10:30 – 11:35 AM
Lab, 6/24 – 7/10/25, TTH, 11:35 AM – 12:10 PM
Instructor: J Orlando
CUL-876 Introduction to Cost Control for Professional Bakers
An introduction to cost control for baking, including As Purchased (AP) and Edible Portion (EP) calculations. Student will also use industry SPECS, and cost out recipes/formulas to determine selling price. 8.00 hours lecture and 4 hours laboratory. (Pass/No Pass only)
Section #46245
Lecture, 6/24 – 7/10/25, TTH, 12:45 – 1:50 PM
Lab, 6/24 – 7/10/25, TTH, 1:50 – 2:25 PM
Instructor: J Orlando
CUL-877 Baker’s Percentages & Recipe Conversion
An in depth look into Baker's Percentages from understanding what they are, to creating a recipe/formula. With previous knowledge and experience using basic math principles of decimals and percentages, students will use those skills to view a recipe with Baker's Percentages, and convert that information into a recipe appropriate to the amount of product needed. Students will also gain experience on the conversion of recipes using a conversation factor and yield. 6 hours lecture and 6 hours laboratory. (Pass/No Pass only)
Section #46246
Lecture, 7/15 – 7/31/25, TTH, 10:30 – 11:20 AM
Lab, 7/15 – 7/31/25, TTH, 11:20 AM – 12:10 PM
Instructor: J Orlando
CUL-878 Cost Control for Baking & Pastry
A complete view of math skills for the professional baker, and applying those learned skills into costing out a recipe, and providing a menu price. The review of SPECS sheets and application of costing a recipe from start to finish will be the focus of this course, which will then provide a better understanding of assigning a menu price to ensure profits are being made. 6 hours lecture and 6 hours laboratory. (Pass/No Pass only)
Section #46247
Lecture, 7/15 – 7/31/25, TTH, 12:15 – 1:05 PM
Lab, 7/15 – 7/31/25, TTH, 1:05 – 1:55 PM
Instructor: J Orlando
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Professional Development Studies
Pass all three courses below this summer to earn a noncredit “Customer Relations” certificate!
PDS-806 The Art of Negotiating and Collaborating
Participants apply collaboration tools for building high-trust synergistic relationships, analyze the conflict cycle and practice skills to diffuse conflict at each stage for mutual benefit. Assess one's strengths and utilize tools to facilitate and adapt to others styles. Skills include re-framing, neutralizing language, discovering of interests, and leveraging innovative solutions through a collaborative negotiation process. 12 hours lecture. (Pass/No Pass only)
Section #46259
Online Lecture, 07/05 – 7/11/25
Instructor: D Judon
PDS-807 Personality Styles and Difficult Relationships
Exploration of participants’ own behaviors and personality styles, while learning to adapt one’s behavior to be effective with other personality styles in a variety of work situations. Emphasis is placed on dealing with difficult relationships and communicating in a way that matches the needs of all involved to achieve relationship satisfaction and organizational objectives. 12 hours lecture. (Pass/No Pass only)
Section #46260
Online Lecture, 07/12 – 7/18/25
Instructor: D Judon
PDS-813 Best Practices in Customer Service
Apply practical strategies to retain a valuable customer base, diffuse difficult situations, and earn repeat business. Topics include: The anatomy of a complaint, regulating verbal and nonverbal responses, active listening skills, creative problem solving, customer perceptions and expectations, adapting to different conflict styles, and steps to defuse angry customers. 12 hours lecture. (Pass/No Pass only)