Los Angeles’ long-time infatuation with the motorcar has made it a leading center in automotive design. Employment opportunities continue to thrive, and the demand for trained automotive technicians in the field continues to increase. The Automotive and Related Technology program trains students to work as professionals in this field, offering instruction in maintenance, diagnosis, and overhaul procedures of electrical and fuel injection systems.

By fulfilling the program requirements, students will have gained the skills necessary to maintain, repair, and diagnose electrical, fuel injection systems, and overhaul procedures, as well as basic shop practices needed to meet industry standards.

Program Learning Outcomes (PLOs)

Upon completion of the Degree/Certificate program, students are able to:

- Diagnose and repair various types of vehicles using specialty shop tools and diagnostic equipment.

- Perform vehicle repairs using manufacturer technical programs while demonstrating proficiency in adhering to all applicable shop safety regulations.

- Ability to write mechanical repair estimates in accordance with the latest industry standards.

Los Angeles’ long-time infatuation with the motorcar has made it a leading center in automotive design. Employment opportunities continue to thrive, and the demand for trained automotive technicians in the field continues to increase. The Automotive and Related Technology program trains students to work as professionals in this field, offering instruction in maintenance, diagnosis, and overhaul procedures of electrical and fuel injection systems.

By fulfilling the program requirements, students will have gained the skills necessary to maintain, repair, and diagnose electrical, fuel injection systems, and overhaul procedures, as well as basic shop practices needed to meet industry standards.

Program Learning Outcomes (PLOs)

Upon completion of the Degree/Certificate program, students are able to:

- Diagnose and repair various types of vehicles using specialty shop tools and diagnostic equipment.

- Perform vehicle repairs using manufacturer technical programs while demonstrating proficiency in adhering to all applicable shop safety regulations.

- Ability to write mechanical repair estimates in accordance with the latest industry standards.

​The Greater Los Angeles area needs qualified individuals who can lead the numerous hotel, restaurants, 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 fulfilling the program requirements, students are prepared to find positions as restaurant managers, assistant managers, kitchen managers, dining room managers, or kitchen supervisors.

Program Learning Outcomes (PLOs)

Upon completion of the Degree program, students are able to:

- Demonstrate food service management skills in the hospitality industry.

- Demonstrate kitchen fundamentals as prescribed by industry standards.

- Employ management and supervision techniques in a hospitality setting.

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 bread, yeast bread, laminated dough, specialty and wedding cakes, cookies, batters, and restaurant-style plated desserts. Baking formulas, cost controls, ingredient identification, and usage are 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 the 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 the successful completion of baked goods. The National Restaurant Association Serve Safe Exam is administered during the first semester.

Program Learning Outcomes (PLOs)

Upon completion of the Degree/Certificate program, students are able to:

- Recognize industry standards for entry, supervisory, and management level employment.

- Demonstrate professional baking techniques according to industry standards and competencies.

- Evaluate proper practices in various industry segments

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 bread, yeast bread, laminated dough, specialty and wedding cakes, cookies, batters, and restaurant-style plated desserts. Baking formulas, cost controls, ingredient identification, and usage are 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 the 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 the successful completion of baked goods. The National Restaurant Association Serve Safe Exam is administered during the first semester.

Program Learning Outcomes (PLOs)

Upon completion of the Degree/Certificate program, students are able to:

- Recognize industry standards for entry, supervisory, and management level employment.

- Demonstrate professional baking techniques according to industry standards and competencies.

- Evaluate proper practices in various industry segments

​The Culinary Arts department at LATTC has a 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 food service facility while attending classes. The Culinary Arts Associate in Arts degree and Certificate of Achievement are recognized and accredited by the American Culinary Federation Educational Foundation (ACFEF). On graduating from the LATTC Culinary Arts program, students are qualified 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 fulfilling 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 proficient in cooking techniques and terminology including meat fabrication and cookery, hot and cold sauce preparation, vegetable identification 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.

Program Learning Outcomes (PLOs)

Upon completion of the Degree/Certificate program, students are able to:

- Recognize industry standards for entry, supervisory, and management level employment.

- Demonstrate professional culinary techniques according to industry standards.

- Evaluate proper practices in various industry segments.

​The Culinary Arts department at LATTC has a 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 food service facility while attending classes. The Culinary Arts Associate in Arts degree and Certificate of Achievement are recognized and accredited by the American Culinary Federation Educational Foundation (ACFEF). On graduating from the LATTC Culinary Arts program, students are qualified 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 fulfilling 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 proficient in cooking techniques and terminology including meat fabrication and cookery, hot and cold sauce preparation, vegetable identification 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.

Program Learning Outcomes (PLOs)

Upon completion of the Degree/Certificate program, students are able to:

- Recognize industry standards for entry, supervisory, and management level employment.

- Demonstrate professional culinary techniques according to industry standards.

- Evaluate proper practices in various industry segments.

The curriculum prepares students to seek employment in fire protection and related fields in federal, state, local and private fire protection agencies. Instruction is offered in all phases of the fire service and provides the student with a thorough understanding of fire science and the fireground.

A Certificate of Achievement is awarded upon completion of all required courses with a grade of C or better.

Program Outcomes

- Discuss the role of the fire service in the community and the importance of its Mission Statement.

- Identify variables that impact the growth/spread/hazards of structure fires.

- Describe different safeguards for fire prevention risks in flammable liquids, solid storage, and storage of gasses.

- Demonstrate the ability to recognize a hazardous materials incident based on auditory and visual clues.

- Define typical fire detection and alarm systems.

Upon completion of the requirements, the costumed student will be prepared to pattern, cut, and sew historical costumes. The use of industrial sewing equipment, patternmaking, tools, and materials are part of the training program. Historical costumes will be studied and created by the student as part of the program to train students to enter the field of costume technician or sewer.

This training serves to offer the basic skills required to qualify for employment in a costume business, or as a costume assistant. Studies in the history of fashion, both modern and historical clothing construction, alterations, and patternmaking by draped methods are part of the course of study.

An Occupational Skills Certificate is awarded upon completion of all required courses with a grade of C or better.

Program Outcomes

- Design and create a historical costume based on historical research using appropriate fabric selection.

- Utilize current draping and drafting methods to create original patterns that become garments that fit the human body well.

- Demonstrate an intermediate proficiency in operating industrial equipment for apparel industry garment construction and fabric selection.

The curriculum prepares students for the apparel industry. Instruction is offered in all phases of industrial clothing construction, pattern making, fashion design, and technical sketching. Computer studies are also part of the required curriculum. Studies include fashion trends, design principles, ethnic costumes, color theory, and the understanding of the apparel industry. Marker making, cost sheets, and production sketches are part of the technical skills learned. The Fashion Design option will prepare the graduate to work in a design room as an assistant designer, junior designer, merchandiser, stylist, illustrator, or graphic artist. A design room internship is part of this training program design. Studies include advanced design and illustration, computer-assisted illustration, historical and ethnic costume studies, along with current color and textile trends in the apparel industry. A portfolio of designs and a fashion collection are part of the final requirements.

A Certificate of Achievement is awarded upon completion of all required courses with a grade of C or better.

Program Outcomes

- Design groups of advanced-level fashion garments using external and historical fashion influences and appropriate fabric selection.

- Create a professional portfolio and industry marketing materials and production documents.

- Utilize current draping and drafting methods to create original well-fitting patterns.

- Demonstrate an advanced level proficiency in operating industrial equipment for apparel industry garment construction and fabric selection.