Culinary Arts Associate of Science

Students who complete the Culinary Management Associate of Science Degree will gain a comprehensive understanding and practical hands-on training in food preparation, management, production services, and related technologies. The program also covers the fundamentals of nutrition and nutrition care, essential for promoting human growth and health. Through this program, students will develop the practical skills needed to succeed in commercial and institutional food service environments.  The goal of the curriculum is to provide a learning model that fosters the development of critical thinking, problem solving skills and skills attainment to ensure that the student is equipped to be productive in a commercial food service setting. Students who participate in these courses gain an understanding of nutrition, production, techniques and management procedures. Basic techniques are a prerequisite to a successful career in the Food Service Industry. The program requires students to purchase the designated program uniform and provide documentation of a negative Tuberculosis (TB) screening.

The program emphasizes a hands-on curriculum, which is utilized in the Food, and Nutrition Program’s student operated restaurant, The Renegade Room.  Practical training is provided in the Renegade Room, where students apply their knowledge in real-world settings. Upon completion, students will be equipped for careers in food service management, nutrition education, and food production services. A California Food Manager certificate is required for degree completion.

Career Opportunities: Food Service Manager, Food and Beverage Director, Catering Manager, Front of House Manager, Shift Lead, Lead Chef, Lead Cook, Production Manager, Institutional Food Service Worker, Restaurant Manager.

Upon completion of graduation requirements and the required degree courses with at least a "C" or "P" (pass) grade in each course, the student will be eligible for an Associate of Science degree.

Projected Annual Completions (Years 3–5 after launch):

• Year 1: 25 completers
• Year 2: 35 completers
• Year 3 and ongoing: 45 completers annually

These projections are realistic given current student demand, strong local employment opportunities, and planned program expansion. Continued collaboration with the Regional Occupational Center, local employers, and industry partners is expected to sustain and gradually grow student enrollment and completion rates.

The Culinary Arts Associate of Science Degree at Bakersfield College prepares students for both immediate employment and university transfer in the fields of culinary arts, foodservice management, and hospitality leadership. The program integrates practical, hands-on training with transferable academic coursework that aligns with four-year university programs in Hospitality Management, Culinary Arts, Nutrition and Food Science, and Business Administration.

Workforce Preparation

The program is designed to meet regional and statewide workforce needs in the hospitality industry. Students acquire the technical, managerial, and professional competencies required for employment in positions such as:

• Sous Chef
• Kitchen Manager
• Catering Manager
• Restaurant or Foodservice Supervisor
• Food and Beverage Manager
• Banquet or Event Operations Manager
• Hospitality Entrepreneur

Instruction emphasizes industry-standard culinary techniques, food production systems, safety and sanitation, cost control, and human resource management. Students gain applied experience in commercial kitchens and service environments, preparing them for supervisory and mid-management roles in hotels, restaurants, catering operations, and institutional foodservice.

Transfer Preparation

All courses in the Culinary Arts program are degree-applicable and transferable to the California State University (CSU) system. The program provides foundational knowledge and general education preparation for students pursuing a bachelor’s degree in a related discipline such as Hospitality Management, Culinary Arts, Food Science, or Business Administration. Coursework emphasizes critical thinking, written communication, and quantitative reasoning in alignment with CSU transfer standards.

Program Learning Objectives and Occupational Competencies

Upon successful completion of the program, students will be able to:

1. Apply professional culinary principles and methods of food preparation, emphasizing standardized recipes, production efficiency, and the development of essential work habits required for supervisory positions in foodservice operations.
2. Demonstrate dining room service techniques and provide quality customer service reflective of industry expectations in restaurant and hospitality settings.
3. Analyze and perform supervisory functions within foodservice operations, including scheduling, workflow coordination, performance evaluation, and cost management.
4. Implement proper food safety and sanitation principles in compliance with federal, state, and local health regulations to ensure safe, efficient, and compliant kitchen operations.
5. Integrate leadership, communication, and sustainability practices to manage diverse teams and promote resource-efficient operations within the culinary and hospitality industries.

Complete the required courses.