Culinary Arts Management, AS S0448
Program: S0448Looking for guidance? A counselor can help.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.To speak with a counselor, please visit www.mtsac.edu/counseling or call the Counseling Department at (909) 274-4380
Suggested Sequence of CourseworkIndicates Courses Offered Online
Fall Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| HRM 52 | Food Safety & Sanitation | 2.0 |
| HRM 56 | Hospitality Supervision | 3.0 |
| CUL 102 | Professional Cooking I | 3.0 |
| CUL 104 | Garde Manger | 3.0 |
| CUL 105 | Baking and Pastry I | 3.0 |
| Total: | 14.0 |
HRM 52 1st 8 wks, CUL 102, 104 in 2nd 8 wks
Submit petition to earn certificate for Winter.
Visit: inside.mtsac.edu, Student Tab, #45
Winter Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 101 | Prof Cooking Foundations | 3.0 |
| AA/S LIFE | Area E Lifelong Undrstg Course | 3.0 |
| Total: | 6.0 |
Certificate: Culinary Arts Level I, E0887
Spring Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| ENGL 1A | Freshman Composition | 4.0 |
| CUL 103 | Professional Cooking II | 2.5 |
| CUL 107 | World Cuisines | 2.5 |
| CUL 111 | Exploring Beverages | 3.0 |
| CUL 113 | Commercial Food Production | 3.0 |
| Total: | 15.0 |
Summer Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| SPCH 1A | Public Speaking | 4.0 |
| Total: | 4.0 |
Fall Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| HRM 57 | Hospitality Cost Control | 3.0 |
| HRM 59 | Intro to Food & Beverage Mgmnt | 3.0 |
| CUL 114 | Dining Room Service Manag | 7.0 |
| CUL 115 | (and) Restaurant Operations | |
| CUL 91 | Culinary Work Experience | 2.5 |
| CUL 106 | (or) Baking and Pastry II | |
| CUL 108 | (or) Specialty Cuisines | |
| CUL 110 | (or) Street Foods | |
| CUL 112 | (or) Sustainability in Culinary Art | |
| CUL 121 | (or) American Regional Cuisine | |
| CUL 125 | (or) Food Service Entrepreneurship | |
| Total: | 15.5 |
Certificate: Culinary Advanced T0457
Submit petition: inside.mtsac.edu, Student Tab#45
Winter Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| AA/S BEHAV | Area D-2 Elective Course | 3.0 |
| AA/S HUM | Area C-2 Humanities Course | 3.0 |
| Total: | 6.0 |
Spring Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| AA/S USHIS | Area D-1 Hist/Pol Sc Course | 3.0 |
| AA/S MATH | Meet AA/AS Math Comptcy Req | 5.0 |
| AA/S SCNCE | Area B-1 or B-2 Science Course | 3.0 |
| AA/S KINES | Phys Ed (KIN) Activity Course | 0.5 |
| AA/S ARTS | Area C-1 Arts Course | 3.0 |
| Total: | 14.5 |
Culinary Arts Management, AS S0448
Submit petition: inside.mtsac.edu, Student Tab#45
75
Total number of Units
Total Number of Units: 75
Program Notes
Degree requirements include reading competency. This requirement is met by attaining eligibility for READ 100. You may complete READ 90 or take the reading placement exam and earn a 65 or higher (eligibility for READ 100).
Select ONE Elective course:
CUL 106
CUL 107
CUL 108
CUL 109
CUL 110
CUL 112
HRM 62
HRM 72
Course Offering Information:
CUL 102, 104, 105, & 107 (8 week session)
