Certificate & Degree Details

• Culinary Arts Management

  Business Division 
  Degree S0448

  Culinary Arts associate in science degree program; you'll learn the craft cooking and business management skills. Students gain practical training in a state-of-the-art commercial kitchen with professional tools and quality ingredients. Learn to prepare a wide variety of dishes and cuisines, follow food safety procedures, and understand business concepts that apply to the foodservice industry. This path prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other foodservice businesses.

  Required Courses 

  Course List

  Course Prefix	Course Name	Units
  CUL 101	Professional Cooking Foundations	3
  CUL 102	Professional Cooking I	3
  CUL 103	Professional Cooking II	2.5
  CUL 104	Garde Manger	3
  CUL 105	Baking and Pastry I	3
  CUL 107	World Cuisines	2.5
  CUL 111	Exploring Beverages	3
  CUL 113	Commercial Food Production	3
  CUL 114	Dining Room Service Management	3
  CUL 115	Restaurant Operations	4
  HRM 52	Food Safety and Sanitation	2
  HRM 56	Hospitality Supervision	3
  HRM 57	Hospitality Cost Control	3
  HRM 59	Introduction to Food and Beverage Management	3
  Required Electives		2.5-4
  Select a minimum of 2.5 units:
  CUL 91	Culinary Work Experience
  CUL 106	Baking and Pastry II
  CUL 108	Specialty Cuisines
  CUL 110	Street Foods
  CUL 112	Sustainability in Culinary Arts
  CUL 121	American Regional Cuisine
  CUL 125	Food Service Entrepreneurship
  Total Units		43.5-45

• Culinary - Advanced

  Business Division
  Certificate T0457
  The certificate prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, cost control, menu planning, and nutrition. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification. The program combines management theory and practical application of skills and abilities preparing them to meet the needs of employers.

  Required Courses

  Course List

  Course Prefix	Course Name	Units
  CUL 101	Professional Cooking Foundations	3
  CUL 102	Professional Cooking I	3
  CUL 103	Professional Cooking II	2.5
  CUL 104	Garde Manger	3
  CUL 105	Baking and Pastry I	3
  CUL 107	World Cuisines	2.5
  CUL 111	Exploring Beverages	3
  CUL 113	Commercial Food Production	3
  CUL 114	Dining Room Service Management	3
  CUL 115	Restaurant Operations	4
  HRM 52	Food Safety and Sanitation	2
  HRM 56	Hospitality Supervision	3
  HRM 57	Hospitality Cost Control	3
  HRM 59	Introduction to Food and Beverage Management	3
  Required Electives		2.5-4
  Choose a minimum of 2.5 units from the following:
  CUL 91	Culinary Work Experience
  CUL 106	Baking and Pastry II
  CUL 108	Specialty Cuisines
  CUL 110	Street Foods
  CUL 112	Sustainability in Culinary Arts
  CUL 121	American Regional Cuisine
  CUL 125	Food Service Entrepreneurship
  Total Units		43.5-45