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 101Professional Cooking Foundations3
CUL 102Professional Cooking I3
CUL 103Professional Cooking II2.5
CUL 104Garde Manger3
CUL 105Baking and Pastry I3
CUL 107World Cuisines2.5
CUL 111Exploring Beverages3
CUL 113Commercial Food Production3
CUL 114Dining Room Service Management3
CUL 115Restaurant Operations4
HRM 52Food Safety and Sanitation2
HRM 56Hospitality Supervision3
HRM 57Hospitality Cost Control3
HRM 59Introduction to Food and Beverage Management3
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 Units43.5-45

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
CUL 101 Professional Cooking Foundations 3
CUL 102 Professional Cooking I 3
CUL 105 Baking and Pastry I 3
HRM 56 Hospitality Supervision 3
Winter Term 1
HRM 51 Introduction to Hospitality 3
ENGL 1A Freshman Composition 4
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
Summer Term 1
SPCH 1A Public Speaking 4
AA/S HUM Area C-2 Humanities Course 3
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
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
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
 Total Units68.5
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