Degree Requirements and Courses
Learn more about certificate and degree requirements, course content, recommended sequence, and schedule.
Hospitality – Culinary Arts Concentration AS Degree
Associate in Science | SC Program: AS.1292
Academic Plan
An academic plan shows all the courses you need to graduate and a suggested order in which you should take them. To make your personalized comprehensive education plan, please make an appointment with a counselor.
Choose your path
Map your education by viewing the program map for the degree or certificate you’re interested in earning below. Meet with a counselor to create your official comprehensive education plan.
A program map shows all the required and recommended courses you need to graduate and a suggested order in which you should take them. The suggested sequence of courses is based on enrollment and includes all major and general education courses required for the degree.
Fall Semester, First Year
16 Units TotalCULA 45
Pre.
M
5
Basic Food Production
CULA 45
This is a beginning laboratory course in food preparation and presentation including cooking equipment, techniques, safety procedures, use of weights and measures, and interpretation of recipes. Product identification and basic cooking techniques and procedures based on nutrition and classic preparation methods are presented. Students are provided hands-on experience in preparing meals by following recipe structure and using and modifying recipes based on knowledge gained through the course. Food preparation is produced in a time-restricted setting to prepare for functioning in a commercial kitchen. This course is designed for students interested in pursuing a career in Culinary Arts/Culinary Management.
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CULA 50
M
2
Sanitation and Safety
CULA 50
Advisory: A grade of C or higher in ENGL 280, or English Placement Level 5 or higher.
This course provides safety and sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined including food preparation, storage, service, and the prevention of food contamination. Also covered are the importance of microorganisms, food borne illness and food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulation as embodied in HACCP (Hazard Analysis Critical Control Point) are emphasized, along with the supervisor?s responsibilities in maintaining high standards of these principles. This course will provide updated information on USDA, FDA, Codex, and ISO 24,000 regulations and there relationship to food borne illness. The student receives a certificate of completion from the Educational Foundation of the National Restaurant Association upon the successful completion of this course with a passing grade of 75% or higher. This course will provide the safe use of culinary equipment and its proper use to avoid accidents. This course is required for all Culinary Arts/Culinary Management students and is advised to be taken as the first course prior to all other culinary courses or in conjunction with the first few. It may be used for American Culinary certification and recertification, and is required for the Dietary Service Supervisor Certificate offered by the Nutrition Department. This course may be offered in a distance education format.
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This course provides safety and sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined including food preparation, storage, service, and the prevention of food contamination. Also covered are the importance of microorganisms, food borne illness and food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulation as embodied in HACCP (Hazard Analysis Critical Control Point) are emphasized, along with the supervisor?s responsibilities in maintaining high standards of these principles. This course will provide updated information on USDA, FDA, Codex, and ISO 24,000 regulations and there relationship to food borne illness. The student receives a certificate of completion from the Educational Foundation of the National Restaurant Association upon the successful completion of this course with a passing grade of 75% or higher. This course will provide the safe use of culinary equipment and its proper use to avoid accidents. This course is required for all Culinary Arts/Culinary Management students and is advised to be taken as the first course prior to all other culinary courses or in conjunction with the first few. It may be used for American Culinary certification and recertification, and is required for the Dietary Service Supervisor Certificate offered by the Nutrition Department. This course may be offered in a distance education format.
NUTR 25
GE
M
3
Nutrition
NUTR 25
This course includes a study of the science of food, the nutrients and other substances therein, and their actions, interactions, and balance in relation to health and disease. The class emphasizes the positive contributions of nutrition to life and health. This course may be offered in a distance education format.
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HOSP 10
M
3
Intro to Hospitality Industry
HOSP 10
This course offers an overview of the structure and relationship of components within the hospitality and travel industry. Economic and employment impact and review of food service, lodging, resorts, recreation enterprises, attractions, cruise, destination bureaus, travel agencies and related operations. Focuses on orientation to customer service, cultural/economic trends and career opportunities. This course may be offered in a distance education format.
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BUAD 66
GE
M
3
Business Communications
BUAD 66
Note: Student must complete all assignments using a computer. Handwritten assignments will not be accepted.
This course applies the principles of ethical and effective communication to the creation of letters, memos, emails, and written and oral reports for a variety of business situations. The course emphasizes planning, organizing, composing, and revising business documents using word processing software for written documents and presentation-graphics software to create and deliver professional-level oral reports. This course is designed for students who already have college-level writing skills. This is a required course for many major and certificate programs and an alternate requirement or suggested elective in others. This class also satisfies the A.S. General Education requirement in English. This course may be offered in a distance education format.
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This course applies the principles of ethical and effective communication to the creation of letters, memos, emails, and written and oral reports for a variety of business situations. The course emphasizes planning, organizing, composing, and revising business documents using word processing software for written documents and presentation-graphics software to create and deliver professional-level oral reports. This course is designed for students who already have college-level writing skills. This is a required course for many major and certificate programs and an alternate requirement or suggested elective in others. This class also satisfies the A.S. General Education requirement in English. This course may be offered in a distance education format.
Spring Semester, First Year
13 Units TotalCULA 49
M
2
Menu Planning & Cost Analysis
CULA 49
This course is designed to summarize the basic principles of menu planning and layout for various food service operations. Topics included are pricing, nutrition, and types of menus. This course may be offered in a distance education format.
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CULA 55
M
2
Food and Beverage Cost Control
CULA 55
Advisory: ENGL 280 with a grade of C or higher, or English Placement Level 5 or higher.
This course will cover the function of purchasing from the viewpoint of management. It discusses channels of distribution, buying techniques, specification writing, and other principles needed to perform this critical activity. This course may be offered in a distance education format.
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This course will cover the function of purchasing from the viewpoint of management. It discusses channels of distribution, buying techniques, specification writing, and other principles needed to perform this critical activity. This course may be offered in a distance education format.
CULA 159
Pre.
M
2
Stocks/Soups/Sauces and Basic Culinary Prep
CULA 159
Corequisite: Students must be concurrently enrolled in, or have completed CULA 50 with a grade of C or higher.
Demonstration and practical application in the preparation of various stocks, soups, and sauces involving different methods of cooking meat, fish, seafood, poultry and vegetables. The uses of culinary terms, equipment and hand tools will be applied to preparation of stocks, soups, and sauces. Emphasis is placed on the development, organization and carrying out of recipe standardization, need and procurement of supplies, work stations, and attractive service.
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Demonstration and practical application in the preparation of various stocks, soups, and sauces involving different methods of cooking meat, fish, seafood, poultry and vegetables. The uses of culinary terms, equipment and hand tools will be applied to preparation of stocks, soups, and sauces. Emphasis is placed on the development, organization and carrying out of recipe standardization, need and procurement of supplies, work stations, and attractive service.
CULA 161
Pre.
M
2
Art Garde Manager-Prep Garnish
CULA 161
Corequisite: Students must be concurrently enrolled in, or have completed CULA 50 with a grade of C or higher.
This laboratory course builds on skills previously learned while the student studies traditional upscale pantry preparation. Topics covered include hors d?oeuvres, canapis, pates, terrines and charcuterie. Artistic displays including buffet tables, centerpieces, culinary showpieces are presented. The student gains practical experience preparing and serving theme buffets for guests. Small and large scale preparation is produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
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This laboratory course builds on skills previously learned while the student studies traditional upscale pantry preparation. Topics covered include hors d?oeuvres, canapis, pates, terrines and charcuterie. Artistic displays including buffet tables, centerpieces, culinary showpieces are presented. The student gains practical experience preparing and serving theme buffets for guests. Small and large scale preparation is produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
BUAD 17
GE
M
3
Business Mathematics
BUAD 17
This course provides a comprehensive study of mathematical concepts and computational techniques used in business. Topics include the mathematics of bank services; payroll; buying and selling; interest and loans; taxes; insurance; depreciation; and annuities, stocks, and bonds. Students also use descriptive statistics to evaluate business-related data and quantitative reasoning skills to select among different options in business-related decisions. This course is intended for students majoring in business or others who work or intend to work in a business setting such as managers, supervisors, or work-team members. This course may be offered in a distance education format.
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CULA 172
M
2
Baking
CULA 172
Corequisite: Students must be concurrently enrolled in, or have completed CULA 50 with a grade of C or higher.
This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
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This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
Fall Semester, Second Year
16 Units TotalCULA 48
Pre.
M
3
Gourmet Food Preparation
CULA 48
This course is designed to teach advanced food preparation techniques and methods. Students learn the science of scratch cookery through small batch assignments. Areas of focus include gourmet items, buffet specialties, hors d'oeuvres, and canapes, while practicing presentation and garnishing. Small scale preparation is produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
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CULA 60
M
2
Beverage Management
CULA 60
This course teaches identification, production, purchasing, and service of spirits, wine, and beer products. It covers marketing, menu development, and cost controls of a beverage operation and puts special emphasis on staffing, training, and legal regulations for beverage sales. This course may be offered in a distance education format.
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CULA 65
M
3
Dining Room Service
CULA 65
In this course, students will learn in a live environment, the skills and techniques of the "front of the house" service staff. Throughout this course, students will rotate through basic dining room positions, learning and practicing their skills in front of dining room guests, in our public dining facility. Emphasis will be on the basic serving techniques and on customer satisfaction.
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CULA 75
Pre.
M
2
Pastry
CULA 75
This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings, are undertaken, with emphasis placed on more sophisticated items and gourmet specialties, including cakes and pastries for weddings, birthdays, and special occasions. Gourmet baked items and pastries are produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
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HOSP 55
GE
M
3
Customer Service Skills in a Multicultural Workplace
HOSP 55
This course provides the student with a thorough understanding of the concept of culture and cultural diversity, how culture influences customer service within the global marketplace, and how to develop an organizational environment that supports and acknowledges a multitude of cultures. An emphasis is placed on developing competent communication behaviors and strategies for provide excellent customer satisfaction in a multicultural environment. Through the use of collaborative learning techniques, students will develop the necessary soft skills to provide excellent customer service in diverse workplaces. This course may be offered in a distance education format.
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HOSP 65
M
3
Hospitality Supervision
HOSP 65
This course offers insight into the various aspects of supervision in the hospitality industry. Supervisory roles, responsibilities, and essential managerial skills shall be discussed. The goal of the course is to prepare students for the workplace by equipping them with the necessary authoritative and decision-making skills. This course may be offered in a distance education format.
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Spring Semester, Second Year
15 Units TotalCULA 94
M
1
Culinary Arts Worksite Lrning
CULA 94
Limitation on Enrollment: FINANCIAL AID STUDENTS: Students must maintain concurrent enrollment in seven (7) units which include worksite learning units. Students not receiving financial aid do not need to enroll in other courses in order to participate in Worksite Learning Classes.
The Culinary Arts Worksite Learning course allows the student to gain on-the-job experience through employment/volunteerism at an approved culinary arts job site that is acquired by the student and related to the student's major. A faculty member supervises the course to ensure that the work experience is of educational value. The course stresses good work habits and meeting of competencies through actual on-the-job performance. A student may earn up to 16 units through repeating this course since course content varies and skills are enhanced by supervised repetition and practice. A maximum of 8 units may be earned in a single semester.
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The Culinary Arts Worksite Learning course allows the student to gain on-the-job experience through employment/volunteerism at an approved culinary arts job site that is acquired by the student and related to the student's major. A faculty member supervises the course to ensure that the work experience is of educational value. The course stresses good work habits and meeting of competencies through actual on-the-job performance. A student may earn up to 16 units through repeating this course since course content varies and skills are enhanced by supervised repetition and practice. A maximum of 8 units may be earned in a single semester.
HUM 2
GE
3
Exploring the Humanities
HUM 2
This course is designed to explore the humanities by examining expression of human values, ideas, concerns, and experience through the arts, literature, media and the social sciences. The reading of important works in the humanities, written analysis, and attendance at selected performances are major requirements of this course. This course may be offered in a distance education format.
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CMST 20
GE
3
Intercultural Communication
CMST 20
Advisory: ENGL 196 with a grade of C or higher, or English Placement Level 6 or higher.
The purpose of this course is to develop the skills necessary to build and maintain positive communication and relationships across cultures. Students will focus on similarities and differences in communication behaviors. Perceptions, language usage, nonverbal style, thinking modes, and values all will be explored to see how they influence communication between individuals of different cultures. This course may be offered in a distance education format.
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The purpose of this course is to develop the skills necessary to build and maintain positive communication and relationships across cultures. Students will focus on similarities and differences in communication behaviors. Perceptions, language usage, nonverbal style, thinking modes, and values all will be explored to see how they influence communication between individuals of different cultures. This course may be offered in a distance education format.
ETHS 5
GE
M
3
Intro to Asian American Studies
ETHS 5
Advisory: ENGL 196 with a grade of C or higher
This course critically examines Asian American histories and contemporary experiences from diverse ethnic perspectives within Asian America: Chinese, Japanese, Korean, Filipinx, Hmong, Mien, Laotian, Vietnamese, Cambodian, Thai, Asian Indian, and Native Hawaiian. We will analyze scholarly, literary, and visual resources to understand how the interdisciplinary field of Asian American Studies confronts issues such as immigration, racialization, racism, exclusion, political and social activism, assimilation, and community-building. The term "Asian American" can often be misleading, inclusive, exclusive, and overwhelmingly broad. Because of this, the course pays particular attention to personal narratives as we explore questions of race, class, war, imperialism, gender, sexuality, culture, memory, and agency. This course may be offered in a distance education format.
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This course critically examines Asian American histories and contemporary experiences from diverse ethnic perspectives within Asian America: Chinese, Japanese, Korean, Filipinx, Hmong, Mien, Laotian, Vietnamese, Cambodian, Thai, Asian Indian, and Native Hawaiian. We will analyze scholarly, literary, and visual resources to understand how the interdisciplinary field of Asian American Studies confronts issues such as immigration, racialization, racism, exclusion, political and social activism, assimilation, and community-building. The term "Asian American" can often be misleading, inclusive, exclusive, and overwhelmingly broad. Because of this, the course pays particular attention to personal narratives as we explore questions of race, class, war, imperialism, gender, sexuality, culture, memory, and agency. This course may be offered in a distance education format.
CULA 46
M
5
Advanced Foods
CULA 46
This course examines advanced principles of food preparation of foods served in restaurants. Emphasis given to the planning and preparation of food products relating to restaurants, hotels, and specialty food operations.
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Please see a counselor to discuss options for meeting general education requirements for transfer to California State Universities (CSU) and/or University of California (UC) campuses, as well as any specific additional courses that may be required by your chosen institution of transfer.
*Alternative Courses: Please see a Shasta College counselor for alternative course options. You can also view the following to find other courses to meet degree/certificate requirements:
- California State Universities – General Education
- IGETC – Intersegmental General Education Transfer Curriculum
Need a print out? Feel free to download and/or print out a copy of the sample program map(s).
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