Award Description:
In addition to knowledge of the culinary arts, this associate degree includes coursework in hospitality management and nutrition.
Program Description:
The Culinary Arts/Culinary Management program offers a variety of courses that develop skills with a hands-on and innovative approach. An introduction to cooking at the fundamental level to advanced skills in classical and modern techniques are the core of the culinary program. The coursework combines both laboratory and theory in a rigorous training format. The program has a student-operated restaurant and bakeshop/creamery that provides experience in a real-life setting. Coursework is supplemented with participation in the field with excursions to local farms, restaurants, and food purveyors. The emphasis of the program is providing industry relevant training in classical and advanced techniques such as, but not limited to, Meat & Seafood Processing, Gastronomy, Garde Manger and Baking & Pastry. The program has strong partnerships with local industry leaders and professionals in all aspects of the hospitality industry. Students are prepared for employment and transfer to four-year programs.
Program Goals:
The goal of the culinary program is to provide students with industry-relevant training with a focus of building strong technical and career-building skills in the culinary field. Students obtain an integrated and expansive view of all aspects of the culinary arts for greater marketability and career opportunities.
Program Emphasis:
The culinary program is designed for students interested in positions within the food industry. The emphasis of the program is providing industry-relevant training in classical and advanced techniques that can be applied in a wide range of culinary career settings. Opportunities are not limited to restaurants. Resorts, casinos, convention centers, catering, cruise ships and destination locations are all potential places of employment. Graduates can work for world-renown chefs, corporate industries, entrepreneurship, franchise operations, accounting and management within a multitude of workplaces, private chef and all aspects of one of the world’s largest private sector.
Career Options:
Majoring in Culinary Arts/Culinary Management allows graduates to become culinary specialists with varied career options such as being a caterer, line cook, restaurateur, executive chef, food stylist, pastry chef, baker, butcher, poisonnier, kitchen manager, restaurant manager, private chef, entrepreneur, food writer or editor, product research and development specialist, or sous chef, to name a few. Rapid promotional opportunities in this field exist for people with increasing skill sets and enhanced educational backgrounds. Careers in hospitality and tourism extend far beyond individual restaurants, recreation services, food service operations, hotels and lodging facilities, and travel-related businesses. Worldwide experiences abound in resorts, country clubs, catering companies, cruise lines, casinos, convention centers, theme parks, airlines, and more.
approximately 20-24/yr
Program Goals
The goal of the culinary program is to provide students with industry-relevant training with a focus of building strong technical and career-building skills in the culinary field. Students obtain an integrated and expansive view of all aspects of the culinary arts for greater marketability and career opportunities.
Objectives
The goal of the culinary program is to provide students with industry-relevant training with a focus of building strong technical and career-building skills in the culinary field. Students obtain an integrated and expansive view of all aspects of the culinary arts for greater marketability and career opportunities.
Award SLOs –
Students who complete the Culinary Arts/Culinary Management Program will be able to:
• Demonstrate academic and practical knowledge of classic and modern cooking and baking techniques
• Apply the concepts to integrate flavorings and techniques from a cultural perspective
• Proficiently use all basic and specialized culinary equipment including large equipment to hand tools.
• Demonstrate safe and sanitary food practices and production for public consumption.
• Develop the ability to critically think in time-restricted and high stressed setting.
• Demonstrate professionalism and effective communication with clients, kitchen staff and vendors.
Students will be assessed through a combination of performance evaluations, written assignments, and written tests and quizzes.
The program is replacing Hospitality 152 Human Resources with Hospitality 130 Hospitality Law.
| Course | Description | Units | Semester |
|---|---|---|---|
| HOSP 101 | Introduction to Hospitality & Tourism | 3 | Summer 1 |
| HOSP 111 | Food and Beverage Management | 3 | Spring 1 |
| HOSP 115 | Strategic Leadership in Hospitality | 3 | Fall 1 |
| HOSP 130 | Hospitality Law | 3 | Fall 2 |
| CACM 102 | Sanitation | 2 | Summer 1 |
| CACM 103 | Organization of Food | 1 | Fall 1 |
| CACM 106 | Theory of Food Principles | 2.5 | Fall 1 |
| CACM 110A | Fundamental Food and Service: Restaurant Operations | 2 | Fall 1 |
| CACM 110B | Fundamental Food and Service: Cooking Techniques | 2 | Fall 1 |
| CACM 122A | Restaurant and Catering Operations | 1.5 | Fall 1 |
| CACM 122B | The Art of Menu Creation | 1.5 | Fall 1 |
| CACM 132A | Meat, Seafood & Poultry | 1 | Spring 1 |
| CACM 132B | Seafood Identification & Processing | 1.5 | Spring 1 |
| CACM 132C | Meat Identification & Processing | 1.5 | Spring 1 |
| CACM 133A | Menu Preparation Lab | 2 | Spring 1 |
| CACM 133B | Modern Breakfast Service | 2 | Spring 1 |
| CACM 202 | Contemporary Restaurant Service | 2 | Fall 2 |
| CACM 206A | Garde Manger I | 2 | Spring 2 |
| CACM 206B | Garde Manger II | 1 | Fall 2 |
| CACM 206C | Garde Manger III | 1.5 | Spring 2 |
| CACM 212 | Baking and Pastry | 3 | Fall 2 |
| CACM 270 | Work Experience | 1 | Summer 2 |
| NUTR 150 | Nutrition | 3 | Summer 2 |
| SELECT THREE UNITS (ONE COURSE) FROM THE FOLLOWING: | |||
| CACM 214 | Advanced Baking | 3 | Spring 2 |
| CACM 215 | Advanced Pastry | 3 | Spring 2 |
Susan Wyche · 02/09/23
Palomar supports.
Efrain Silva · 02/08/23
IVC supports modification
Jennifer Lewis · 02/07/23
Southwestern supports the modification.
Dr. Javier Ayala · 02/07/23
GC supports.
George Dowden · 02/07/23
Cuyamaca supports the modification.
Cassandra Storey · 02/06/23
SDCCE supports program mod.
Monica Romero · 02/04/23
Mesa supports the modification.
Dr. Al Taccone · 02/03/23
MiraCosta College endorses this modification.
John Edwards · 01/27/23
Mesa College submitted the appropriate LMI from the COE. The COE recommends proceeding with caution when developing a program because 1) entry-level earnings are below the living wage while some median earnings are above the living wage; 2) a high number of institutions train for these occupations; and 3) a supply gap exists for these positions. However, because this is a program modification, the COE supports the modification.
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