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 | |
Looking 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.
| Fall Term 1 | Units | |
|---|---|---|
| HRM 52 | Food Safety and Sanitation | 2 |
| CUL 101 | Professional Cooking Foundations | 3 |
| CUL 102 | Professional Cooking I | 3 |
| CUL 105 | Baking and Pastry I | 3 |
| HRM 56 | Hospitality Supervision | 3 |
| Units | 14 | |
| Winter Term 1 | ||
| HRM 51 | Introduction to Hospitality | 3 |
| ENGL 1A | Freshman Composition | 4 |
| HRM 51 PRER. FOR HRM 57 7 | ||
| Units | 7 | |
| Spring Term 1 | ||
| CUL 103 | Professional Cooking II | 3 |
| CUL 104 | Garde Manger | 3 |
| CUL 111 | Exploring Beverages | 3 |
| HRM 61 | Menu Planning | 3 |
| w/ selection of CUL 107 and completion of one 7 | ||
| additional course: NF 10, 20, 25 or 40 0 | ||
| Certificate: Culinary Arts, E0373 3 | ||
| Submit petition to Admissions Records Submit petition to Admissions Records | ||
| CUL 106 OR CUL 107 OR CUL 108 OR CUL 109 OR CUL 110 3 | ||
| CUL 112 OR HRM 62 OR HRM 72 0 | ||
| Units | 12 | |
| Summer Term 1 | ||
| SPCH 1A | Public Speaking | 4 |
| AA/S HUM | Area C-2 Humanities Course | 3 |
| Units | 7 | |
| Fall Term 2 | ||
| CUL 91 | Culinary Work Experience | 5 |
| HRM 57 | Hospitality Cost Control | 3 |
| Certificate: Culinary Advanced T0457 7 | ||
| Submit petition to Admissions Records Submit petition to Admissions Records | ||
| (CUL 114 AND CUL 115) 6 | ||
| Units | 8 | |
| Winter Term 2 | ||
| AA/S BEHAV | Area D-2 Elective Course | 3 |
| AA/S KINES | Phys Ed (KIN) Activity Course | .5 |
| AA/S LIFE | Area E Lifelong Undrstg Course | 3 |
| Units | 6.5 | |
| Spring Term 2 | ||
| AA/S USHIS | Area D-1 Hist/Pol Sc Course | 3 |
| AA/S ARTS | Area C-1 Arts Course | 3 |
| AA/S MATH | Meet AA/AS Math Comptcy Req | 5 |
| AA/S SCNCE | Area B-1 or B-2 Science Course | 3 |
| Culinary Arts Management, AS S0448 8 | ||
| Submit petition to Admissions Records Submit petition to Admissions Records | ||
| Units | 14 | |
| Total Units | 68.5 | |
