Culinary Arts (Associate in Science)
Students who complete this program should be able to:
1. Understand and demonstrate the ability to clean, organize and sanitize according
to industry standards in food handling, and restaurant service.
2. Understand and utilize the appropriate cooking methods and techniques
according to industry standards.
3. Demonstrate professionalism in appearance, teamwork and promptness.
4. Understand and be able to create an employee handbook according to
industry standards.
5. Understand and be able to calculate beverage pour cost to industry standards.
| Course Code | Description | Unit |
|---|---|---|
| CUL 61 | Introductory Purchasing for Food Service and Hospitality | 1 |
| CUL 51A and 51B | Food Preparation (Basic & Advanced) | 6 |
| CUL 52A | Professional Baking | 3 |
| CUL 54 | Sanitation, Safety, and Storage | 0.5 |
| CUL 59A and 59B | Restaurant Operations (Basic & Advanced) | 8 |
| CUL 60 | Advanced Foods and Catering | 2 |
| CUL 64 | Beverage Control and Operations | 2 |
| CUL 65 | Food Service Operation and Management | 2 |
| Total units required for degree courses | 24.5* |
Students earning an AA/AS degree must complete a minimum of 18 units of
General Education requirements, the multicultural graduation requirement, and
the health requirement, in addition to the program units listed here. Students
must complete a total of 60 degree applicable units to earn an AA or AS. Please
see your counselor for additional information.
Culinary Arts (Certificate of Achievement)
Students who complete this program should be able to:
1. Understand and demonstrate the ability to clean, organize and sanitize according
to industry standards in food handling, and restaurant service.
2. Understand and utilize the appropriate cooking methods and techniques
according to industry standards.
3. Demonstrate professionalism in appearance, teamwork and promptness.
| CUL 51A and 51B | Food Preparation (Basic & Advanced) | 6 |
| CUL 52A | Professional Baking | 3 |
| CUL 54 | Sanitation, Safety, and Storage | 0.5 |
| CUL 59A and 59B | Restaurant Operations (Basic & Advanced) | 8 |
| CUL 60 | Advanced Foods and Catering | 2 |
| CUL 65 | Food Service Operation and Management | 2 |
| Total units required for degree courses | 21.5 |