Culinary Arts Management (AS Degree S0448)

Program Overview

The Culinary Arts Management AS degree program combines culinary skills with business management knowledge. Students gain hands-on experience in a commercial kitchen, learning to prepare diverse dishes and cuisines. They also study food safety, hospitality supervision, and restaurant operations, preparing them for careers in the foodservice industry, including restaurants, catering, and hotels. Electives allow students to specialize in areas such as baking, specialty cuisines, or food service entrepreneurship.

Program Outline

Degree Overview:

Culinary Arts Management (AS Degree S0448) is an associate in science degree program that teaches students both cooking and business management skills. Students receive practical training in a state-of-the-art commercial kitchen, using professional tools and quality ingredients. They learn to prepare a wide variety of dishes and cuisines, follow food safety procedures, and understand business concepts relevant to the foodservice industry. This program prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other foodservice businesses.

Outline:

The program includes required courses and electives:

• Required Courses:
• CUL 101 Professional Cooking Foundations (3 units)
• CUL 102 Professional Cooking I (3 units)
• CUL 103 Professional Cooking II (2.5 units)
• CUL 104 Garde Manger (3 units)
• CUL 105 Baking and Pastry I (3 units)
• CUL 107 World Cuisines (2.5 units)
• CUL 111 Exploring Beverages (3 units)
• CUL 113 Commercial Food Production (3 units)
• CUL 114 Dining Room Service Management (3 units)
• CUL 115 Restaurant Operations (4 units)
• HRM 52 Food Safety and Sanitation (2 units)
• HRM 56 Hospitality Supervision (3 units)
• HRM 57 Hospitality Cost Control (3 units)
• HRM 59 Introduction to Food and Beverage Management (3 units)
• Required Electives: (2.5-4 units) Students must select a minimum of 2.5 units from the following:
• CUL 91 Culinary Work Experience
• CUL 106 Baking and Pastry II
• CUL 108 Specialty Cuisines
• CUL 110 Street Foods
• CUL 112 Sustainability in Culinary Arts
• CUL 121 American Regional Cuisine
• CUL 125 Food Service Entrepreneurship
• Total Units: 43.5-45

Careers:

This program prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other foodservice businesses.

Other:

A counselor can help students create an individualized Mountie Academic Plan (MAP) to meet their specific goals and needs.

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