Hospitality: Culinary Arts - Food Services Management

Associate in Science
Career/Technical (Major Code: A1821)

Prepares students with the expertise, commitment, and skills for management, marketing, and operations positions in the food service industry.

Program Student Learning Outcome Statement

  • Demonstrate teamwork, planning, purchasing, production, and service in the culinary industry.
Program Requirements
ACCT/HTM 153HOSPITALITY MANAGEMENT ACCOUNTING4
BUS 140BUSINESS LAW/THE LEGAL ENVIRONMENT OF BUSINESS3
BUS 142BUSINESS ETHICS---CORPORATE AND PERSONAL1
BUS 147SUCCESSFUL SELLING TECHNIQUES1
BUS 211COMMUNICATION IN BUSINESS AND INDUSTRY3
or BUS 212 BUSINESS COMMUNICATION
Select one of the following:2
WORK EXPERIENCE IN BUSINESS I
WORK EXPERIENCE IN BUSINESS II
WORK EXPERIENCE IN BUSINESS III
WORK EXPERIENCE IN BUSINESS IV
EVNT 155EVENT MARKETING3
HTM 156RESTAURANT AND FOOD SERVICE MANAGEMENT3
Select Group A or Group B:12
Group A - Culinary
PROFESSIONAL COOKING---BASIC SKILLS
SOUPS, STOCKS, AND SAUCES
PROFESSIONAL COOKING---ADVANCED SKILLS
PROFESSIONAL COOKING---CULTURAL FOODS
Group B - Baking and Pastry
INTRODUCTION TO BAKING SKILLS AND CULINARY ARTS
PROFESSIONAL BAKING AND PASTRY PRODUCTION BASICS
PROFESSIONAL PASTRY DESIGN AND DECORATING
PROFESSIONAL BAKING AND PASTRY PRODUCTION---BREADS
Complete courses required for Hospitality: Culinary Arts - Food Services Management - Basic certificate19-20
Total Units51-52

To earn an associate degree, additional general education and graduation requirements must be completed.