Feta Phyllo and Cream Cheese Wonton
 

Associate in Science: Hospitality Management – Culinary Arts Concentration​

PROGRAM DESCRIP​TION:

With this degree, graduates enter the culinary field well prepared for entry-level employment, many progressing to management positions. Students will apply principles in sanitation and safety, hospitality, basic food production, nutrition, management, advanced cuisine, and gourmet food preparation. Business communications and general education requirements are also required for the degree. Hands-on worksite learning provides the student additional experience in the field.

PROGRAM LEARNING OUTCOMES:

Upon successful completion of this degree, the student will be able to: 

  1. ​​Prepare workstations, corresponding to the preparation and presentation of a meal, in a time-restricted quality-minded setting.
  2. Prepare large scale quantity items in a time-restricted quality- minded setting.
  3. Practice the principles of sanitation and safety procedures.
  4. Recognize the types of gourmet foods served in hotels and restaurants and the presentation of these specialties.
  5. Demonstrate the principles of the garde-manger section of the kitchen. 

 DEGREE LEARNING REQUIREMENTS:

Suggested Sequences of Classes for Associate in Science: 

Hospitality Management - Culinary Arts Concentration

​​​​​​​​​​​​​​​​

​​ ​​​​​Semester Offered\Method of Instruction​
​Semester 1​
Cou​rse​ Course Name Units Fall Spring Summer
CULA 45 Basic Food Production 5 units ​FF ​FF
CULA 50 Sanitation and Safety 2 units ​FF,O ​FF,O
CULA 172 Baking ​2 units ​FF
​CULA 159 ​Soups, Stocks, and Sauces 2 units​ ​FF
​CULA 161 ​The Art of Garde Manger 2 units​ ​FF
​​​​​ ​ ​ ​ ​ ​
​Semester 2
​CULA 46 Advanced Foods 5 units​ ​FF ​FF
CULA 49 Menu Planning and Cost Analysis
​2 units O
CULA 55

Food and Beverage Cost Control

2 units ​FF
​HOSP 10 ​Introduction to Hospitality 3 units​ ​O ​O

​O

HOSP 55 ​​​​​​Customer Srvc Skills for a Multicult Wrk*   3 units
​Semester 3
CULA 60 Beverage Management
2 units ​O
CULA 48​ Gourmet Food Preparation
3 units ​FF
HOSP 65 Hospitality Supervision 
3 units O
​CULA 75 ​Pastry 2 units
CULA 94 ​​​​​​​Culinary Arts Worksite Learning                 1 unit
​Semester 4
CULA 94 Worksite Learning 2 units ​FF ​FF ​FF
CULA 65 Dining Room Service 3 units ​FF ​FF

NUTR 25* Nutrition 3 units​ ​FF,O ​FF,O FF,O​
BUAD 66* ​Business Communications ​3 u​nits FF,O ​O,ITV
​*May be used to fulfill GE requirements. ​​Required for Major: 48 units
​*See a counselor. ​GE Total: 12 units
Degree Total: 60 units
​​

Key to table abbreviations

O = Course is Offered Online​ 
ITV ​= Course is offered through ​Interactive Video​ 
​​FF = course is offered Face to Face (in-person​)​​
 

 
​​​​​​​​​​​​​​​​​​​​​​​​