Culinary Arts and Management

The Culinary Arts & Management Program at Allan Hancock College will prepare students to obtain employment in the restaurant or hotel industry as unit managers, multi-unit managers, operation managers, staff trainers, catering & event managers, or baking & pastry managers. Career opportunities for successful graduates include all aspects of the hospitality, recreation and tourism industry. 

Job opportunities include but are not limited to entry level and advanced management in restaurants, hotels, bakeries, resorts, catering and special events. Successful graduates would also be qualified to work in various specialized positions in each sector.

5 based on 3 year average

The proposed Associates Degree in Culinary Arts & Management will prepare students for entry level management positions in the restaurant and hotel industry. The required coursework covers not only basic cooking and baking skills, but also emphasizes service management, employee supervision, safety/sanitation and basic business management fundamentals.

This degree will further develop our student's creative, intellectual, cultural education while supporting the economic vitality of our diverse community. The Central Coast of California continues to grow as a destination for hospitality, recreation and tourism. Our program provides critical education and training for our local hospitality industry.

Objectives:

Upon completion of this program, the student will be able to:

 Denote the variety of services and business structures existing in the food and beverage sector of the hospitality Industry.

 Demonstrate competency in safe, sanitary and efficient production and service operations.

 Analyze and respond to differing business climates based on best accounting and forecasting practices.

 Supervise and train a diverse employee pool in best industry practices.

 Follow all the governmental laws and regulations pertaining to food and beverage operations.

 Demonstrate basic baking and cooking skills using current industry tools and equipment.

 Analyze and design cost effective labor and production schedules.

 Analyze and compare methods of internal cost control.

 Assess contracts commonly used in the food service industry.

 Choose and demonstrate optimal cooking procedures for all categories of foods to include, but not be limited to vegetables, fruits, fats and oils, milk products, eggs, legumes, grains, baked products, poultry, meat seafood, and soups.

 Assess standards and procedures for delivery concepts into appropriate restaurant service.

 Construct menus considering food, labor, production costs, and marketing.

 Evaluate quality principles to management of the restaurant kitchen, including team building.

 Correspond with email: read, send, reply to, and forward messages.

 Use Outlook Calendar for creating events, inviting contacts to meetings, and set reminders.

 Use Microsoft Office products (Excel, Word, PowerPoint, Outlook) to assist in operation

management.

Required core courses (18 units)

CA119 Introduction to the Hospitality Industry 2

CA120 Principles of Foods 1 4

CA121 Basic Baking and Pastry 3

CA124 Sanitation, Safety, and Equipment 3

CA125 Supervision and Training Techniques 3

CA126 Food Production Cost, Control and Management 3

Select a minimum of 9 additional units from the following courses in addition to the core requirements

BUS101 Introduction to Business 3

CA122 Advanced Baking and Pastry 3

CA123 Principles of Foods 2 2

CA129 Catering and Events Management 3

CA323 Specialty and Wedding Cakes 1

CA324 Cake Decorating and Decorative Work 1

FSN109 Basic Nutrition for Health 3

FSN110 Nutrition Science 3

FSN132 Introduction to Culinology Profession 1

FSN133 Introduction to Food Science 3

FSN134 Food, Nutrition Customs and Culture 4

SPAN101 Elementary Spanish I 5

Year 1 fall: 15 units

Year 1 spring: 15 units

Year 2 fall: 15 units

Year 2 spring: 15 units