The program prepares students for career opportunities in restaurants, catering, hotels, theme parks and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as knife skills, food production, presentation, menu development, portion control, cost control, menu planning and nutrition. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification.
16
The goals and objectives of this degree is to prepare students to obtain one of many jobs in the culinary field.Traditionally culinary positions have not had an education qualification, but more often than not, companies are requiring culinary education to move into management positions. Completing this degree with allow students to develop competencies in the following areas: culinary, baking, butchery & charcuterie, beverages, safety and sanitation, cost controls and restaurant management. The capstone of this degree is 300 hours of work experience in a student-run-restaurant on Mt SAC’s campus.
Code | Course Title | Units | Sequence |
---|---|---|---|
HRM52 | Food Safety and Sanitation | 2 | Summer Yr. 1 |
CUL101 | Professional Cooking Foundations | 3 | Summer Yr. 1 |
CUL102 | Professional Cooking I | 3 | Fall Yr. 1 |
CUL103 | Professional Cooking II | 3 | Winter Yr. 1 |
CUL104 | Garde Manger | 3 | Fall yr. 2 |
CUL105 | Baking & Pastry I | 3 | Fall yr. 2 |
HRM57 | Hospitality Cost Control | 3 | Fall yr. 2 |
HRM61 | Menu Planning | 3 | Winter yr.2 |
HRM56 | Hospitality Supervision | 3 | Fall yr. 2 |
CUL111 | Exploring Beverages | 3 | Spring yr. 2 |
RESTAURANT SERIES | |||
HRM53 | Dining room Management | 3 | Spring yr. 2 |
CUL91 | Culinary Arts Work Experience (300 hrs.) | 5 | Spring yr. 2 |
CUL115 | Restaurant Operations | 3 | Spring yr. 2 |
Total Units | 40 | ||
Choose 3 units | |||
CUL106 | Baking & Pastry II | 3 | |
CUL107 | International Cuisines | 3 | Fall yr. 2 |
CUL108 | Cooking for Special Diets | 3 | |
CUL109 | Butchery & Charcuterie | 3 | |
CUL110 | Street Foods | 3 | |
CUL112 | Sustainability in Culinary Arts | 3 | |
HRM62 | Event Planning & Catering | 3 | |
HRM72 | Hospitality Purchasing | 3 | |
Total Units | 43 |
No comments to display
No files to display