Culinary Arts Management Associate of Science Department:

The hospitality industry is the number one employer nationwide. The Culinary Arts Management Associate of Science degree prepares students for higher levels of responsibility in the culinary field, such as chef, kitchen manager, district supervisor, general manager, and owner. This degree encompasses cooking skills and general education helpful for career advancement and mobility in this field.

It is anticipated that 15-20 students will complete this program annually.

This program fulfills Mendocino College’s mission to provide quality Career and Technical Education to the residents of the Mendocino-Lake Community College District by training students in the field of Culinary Arts Management.

Program Learning Objectives

• Demonstrate a broad exposure of general education topics that complement the Culinary Arts Management major requirements.

• Define culinary terms and describe culinary techniques.

• Identify suitable career options in food service for their skills and interests.

• Demonstrate professionalism in appearance, time management, interpersonal skills, teamwork, decision making, and initiative needed for food service.

• Demonstrate station organization, purchasing, storage, menu writing, and sanitation principles as they apply to food handling.

• Identify problems in food preparation and presentation and solve these problems.

• Demonstrate skill and apply industry standards in food handling, beverage service, baking, food preparation, equipment selection, use, and maintenance.

The hospitality industry is the number one employer nationwide. The Culinary Arts Management Associate of Science degree prepares students for higher levels of responsibility in the culinary field, such as chef, kitchen manager, district supervisor, general manager, and owner. This degree encompasses cooking skills and general education helpful for career advancement and mobility.