CULINARY ARTS AND MANAGEMENT
Award Type: Associate in Science
<p><span style="background-color:#ffffff;">The Culinary Arts & 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 & event managers, or baking & pastry managers. Career opportunities for successful graduates include all aspects of the hospitality, recreation and tourism industry. </span></p><p><br /></p>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 minimum is required for the Associate in Science Degree, Culinary Arts & Management
Required core courses (18 units)
| Course Number | Course Title | Units |
|---|---|---|
| CA 119 | Introduction to the Hospitality Industry | 2.0 |
| CA 120 | Principles of Foods 1 | 4.0 |
| CA 124 | Sanitation, Safety, and Equipment | 3.0 |
| CA 125 | Supervision and Training Techniques | 3.0 |
| CA 126 | Food Production Cost, Control and Management | 3.0 |
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 | 3.0 |
| CA 123 | Principles of Foods 2 | 2.0 |
| CA 129 | Catering and Events Management | 3.0 |
| CA 324 | Cake Decorating and Decorative Work | 1.0 |
| FSN 109 | Basic Nutrition for Health | 3.0 |
| FSN 110 | Nutrition Science | 3.0 |
| FSN 133 | Introduction To Food Science | 3.0 |
| FSN 134 | Food, Nutrition Customs and Culture | 4.0 |
| SPAN 101 | Elementary Spanish I | 5.0 |