Culinary Arts Management (AS Degree S0448)
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 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: | ||
| Culinary Work Experience | ||
| Baking and Pastry II | ||
| Specialty Cuisines | ||
| Street Foods | ||
| Sustainability in Culinary Arts | ||
| American Regional Cuisine | ||
| Food Service Entrepreneurship | ||
| Total Units | 43.5-45 | |
