Culinary Arts

The culinary arts degree is an expansion of the hospitality management program at Mission College. The current hospitality management degree offers many courses in culinary arts. Students who want to focus on food service can receive a degree focusing on this segment of the hospitality industry. Food preparation, menu planning, food costing and foodservice/restaurant management are covered in the culinary arts degree. This is a high growth and dynamic industry with many opportunities for employment.

Culinary Arts	F2019-S2020	F2020-S2021
CB01: Course Dept. #	CB02: Course Title	Annual # Sections	Annual Enrollment Total	Annual # Sections	Annual Enrollment Total
FDR050A	Introduction to the Hospitality Industry	2	66	2	47
FDR051	Basic Food Preparation	2	32	2	29
FDR053	Restaurant Operations Lecture/Lab	1	11	1	7
FDR058	Cost Control for Foodservice Organizations	1	26	1	22
FDR059	Supervision, Management & Leadership	1	21	2	33
FDR073	Fundamentals of Baking and Confectionery	1	23	1	18
FDR074	Intermediate Baking and Confectionery	1	21	1	14
FDR075	Menu Planning	1	32	2	35
FDR078	Advanced Baking and Pastry	1	0	1	11
FDR082	Introduction to Chocolate and Confectionary	1	25	1	0
FDR086	Beginning Bread Making	2	26	1	21
INF050	Sanitation and Safety	2	30	1	12
WRK300HM	Occupational Work Experience for Hospitality Management	2	26	2	6
FDR106B	Mobile Food Operations	1	0	1	0
FDR106A	Starting a Mobile Food Business	1	10	1	0

The goal of the Certificate of Achievement in Culinary Arts is to meet the needs of the of the Santa Clara County and greater South Bay Area culinary community by preparing students for immediate employment as responsible, professional and competent culinary practitioners and supervisors. Additionally, as well as socially just and environmentally responsible industry advocates.

The program’s strength is rooted in the student’s exposure to multiple dynamic, introductory to capstone, hands-on experiences in culinary arts execution.

Core Courses:

FDR 050A Introduction to the Hospitality Industry 3 units

INF 050 Sanitation & Safety 2 units

FDR 051 Basic Food Preparation 5 units

FDR 053 Restaurant Operations Lecture/Lab (1/5) 6 units

FDR 058 Cost Control in the Hospitality Industry 3 units

FDR 059 Supervision, Management & Leadership. 4 units

FDR 072 Intermediate Cuisine 3 units

FDR 073 Fundamentals of Baking & Confectionary 2 units

FDR 075 Menu Planning 2 units

FDR 079 Introduction to Food and Wine Pairing 3 units

FDR 096 Healthy Cuisine 2 units

WRK HM300 – Occupational Work Experience (225 Hours) 3 units

Minimum units from selected course options 6 units

Approved Electives:

FDR 054 Hotel Accounting 3 units

FDR 055 Procurement for Foodservice Operations 3 units

FDR 060A Food Service Facilities Planning 3 units

FDR 074 Intermediate Baking and Confectionery 2 units

FDR 076 Sales and Marketing in the Hospitality Industry 3 units

FDR 078 Advanced Baking and Pastry

FDR 081 Introduction to Wines and Spirits of the World 2 units

FDR 082 Introduction to Chocolate and Confectionery 2 units

FDR 085 Foundations for Sustainability in Hospitality, Tourism, and Leisure Services 3 units

FDR 086 Beginning Breads 2 units

FDR 105 Catering Management and Operations 2 units

FDR 106A Starting a Mobile Food Business 2 units

FDR 106B Mobile Food Operations 2 units

WRK 302 Work Experience Occupational 2 units

S3

Course	Title	Units	Year/Semester (Y1 or S1)
FDR050A	Introduction to the Hospitality Industry	3	S1
FDR051	Basic Food Preparation	5	S1
FDR075	Menu Planning	2	S1
INFO050	Sanitation and Safety	2	S1
		Total 12 Units	S!
FDR058	Cost Control for Foodservice Organizations	3	S2
FDR072	Intermediate Cuisine	3	S2
FDR073	Fundamentals of Baking and Confectionery	2	S2
	Choose Elective	2-3 units	S2
		Total 11-12 Units	S2
FDR059	Supervision, Management & Leadership	4	S3
FDR096	Healthy Cuisine	2	S3
WRK303	Work Experience Occupational	3	S3
	Choose Elective	2-3 units	S3
FDR053	Restaurant Operations	6	S4
FDR079	Introduction to Food and Wine Pairing	3	S4
	Choose Elective	2-3 units	S4
		Total 11-12 Units	S4

This submission for the recommendation from BACCC includes an Associate Degree of Science and a Certificate of Achievement

In terms of two-year colleges, within the greater South Bay Area, Mission College would be the only Community College offering Hospitality and Culinary related classes. Diablo Valley Community College, Contra Costa College, San Francisco City College and Cabrillo College all have Culinary/Hospitality programs, but neither of these colleges are in the service areas of West Valley - Mission Community College District. San Jose State University's Hospitality Management Program, as well as California State University at East Bay has long-standing transfer agreements with Mission College and has supported the Mission program and its growth efforts, to include additional credentials. Neither San Jose State nor CSU East Bay have similar non-degree credentials.