Culinary Arts Management (AS Degree S0448)

Business Division 
Degree S0448

The program 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. 

Required Courses 

Course Prefix Course Name Units
CUL 101Professional Cooking Foundations3
CUL 102Professional Cooking I3
CUL 103Professional Cooking II3
CUL 104Garde Manger3
CUL 105Baking and Pastry I3
CUL 111Exploring Beverages3
HRM 52Food Safety and Sanitation2
HRM 56Hospitality Supervision3
HRM 57Hospitality Cost Control3
HRM 61Menu Planning3
Restaurant Operations (Must be taken together)
CUL 91Culinary Work Experience5
CUL 114Dining Room Service Management3
CUL 115Restaurant Operations3
Required Electives 3
Select one from the following:
Baking and Pastry II
World Cuisines
Cooking for Special Diets
Butchery & Charcuterie
Street Foods
Sustainability in Culinary Arts
Event Planning and Catering
Hospitality Purchasing and Procurement
Total Units43

Program Learning Outcomes

Review Student Learning Outcomes (SLOs) for this program.

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.

Plan of Study Grid
Fall Term 1Units
HRM 52 Food Safety and Sanitation 2 2
CUL 101 Professional Cooking Foundations 3 3
CUL 102 Professional Cooking I 3 3
CUL 105 Baking and Pastry I 3 3
HRM 56 Hospitality Supervision 3 3
 Units14
Winter Term 1
ENGL 1A Freshman Composition 4 4
AA/S KINES Phys Ed (KIN) Activity Course .5 3
 Units7
Spring Term 1
CUL 103 Professional Cooking II 3 3
CUL 104 Garde Manger 3 3
CUL 111 Exploring Beverages 3 3
HRM 61 Menu Planning 3 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  
 Units12
Summer Term 1
SPCH 1A Public Speaking 4 4
AA/S HUM Area C-2 Humanities Course 3 3-4
 Units7-8
Fall Term 2
CUL 91 Culinary Work Experience 5 5
HRM 57 Hospitality Cost Control 3 3
Certificate: Culinary Advanced T0457 7  
Submit petition to Admissions Records Submit petition to Admissions Records  
 Units8
Winter Term 2
AA/S BEHAV Area D-2 Elective Course 3 3
AA/S LIFE Area E Lifelong Undrstg Course 3 3
 Units6
Spring Term 2
AA/S USHIS Area D-1 Hist/Pol Sc Course 3 3
AA/S ARTS Area C-1 Arts Course 3 3
AA/S MATH Meet AA/AS Math Comptcy Req 5 5
AA/S SCNCE Area B-1 or B-2 Science Course 3 3-5
Culinary Arts Management, AS S0448 8  
Submit petition to Admissions Records Submit petition to Admissions Records  
 Units14-16
 Total Units68-71
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