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 TotalThis 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.
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 TotalThis 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.
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.
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.
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 TotalSpring Semester, Second Year
15 Units TotalThe 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.
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.
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.
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).
Contact Us for More Information
Counseling & Student Services
Contact InfoAcademic/Instructional Division Office
Start Your Future at Shasta College
We are dedicated to helping you reach your educational and career goals. To begin your journey, apply for admissions today!