Culinary Arts and Management
Award Type: Associate in Science
The Culinary Arts and Management Program at Allan Hancock College will prepare students to obtain employment in the restaurant or hotel industry as unit managers, multi-unit managers, operation managers, staff trainers, catering and event managers, or baking and pastry managers. Career opportunities for successful graduates include all aspects of the hospitality, recreation and tourism industry.The graduate of the Associate in Science in Culinary Arts and Management will:
- Denote the variety of services and business structures existing in the food and beverage sector of the hospitality Industry.
- Demonstrate competency in safe, sanitary and efficient production and service operations.
- Analyze and respond to differing business climates based on best accounting and forecasting practices.
- Demonstrate competency in oral, written and electronic communications.
- Supervise and train a diverse employee pool in best industry practices.
- Follow all the governmental laws and regulations pertaining to food and beverage operations.
- Demonstrate basic baking and cooking skills using current industry tools and equipment.
Program Requirements
A total of 27 units is required for the degree.
Required core courses (18 units)
| Course Number | Course Title | Units |
|---|---|---|
| CA 119 | Introduction to the Hospitality Industry | 2.000 - 0.000 units |
| CA 120 | Principles of Foods 1 | 4.000 - 0.000 units |
| CA 121 | Basic Baking and Pastry | 3.000 - 0.000 units |
| CA 124 | Sanitation, Safety, and Equipment | 3.000 - 0.000 units |
| CA 125 | Supervision and Training Techniques | 3.000 - 0.000 units |
| CA 126 | Food Production Cost, Control and Management | 3.000 - 0.000 units |
Select a minimum of 9 additional units from the following courses in addition to the core requirements
| Course Number | Course Title | Units |
|---|---|---|
| BUS 101 | Introduction to Business | 3.000 - 0.000 units |
| CA 118 | Beverage Management | 1.000 - 0.000 units |
| CA 122 | Advanced Baking and Pastry | 3.000 - 0.000 units |
| CA 123 | Principles of Foods 2 | 2.000 - 0.000 units |
| CA 129 | Catering and Events Management | 3.000 - 0.000 units |
| CA 325 | Specialty Cakes - Baking and Decorating | 2.000 - 0.000 units |
| CBIS 101 | Computer Concepts & Applications | 3.000 - 0.000 units |
| FSN 109 | Basic Nutrition for Health | 3.000 - 0.000 units |
| FSN 110 | Nutrition Science | 3.000 - 0.000 units |
| FSN 132 | Introduction To Culinology Professions | 1.000 - 0.000 units |
| FSN 133 | Introduction To Food Science | 3.000 - 0.000 units |
| FSN 134 | Food, Nutrition Customs and Culture | 4.000 - 0.000 units |
| SPAN 101 | Elementary Spanish I | 5.000 - 0.000 units |