Culinary Arts and Restaurant Management

The major in Restaurant Management offers technical trade theory and practical laboratory experiences in restaurant management and cooking procedures that prepare students for entry into the various job classifications of the industry. Students have the opportunity to demonstrate their capabilities in the operations and supervision of the food preparation facilities at Laney College. The courses may be applied to the Culinary Arts Associate in Applied Science Degree. Note: This program includes frequent application of fractions, decimals, and percents. The department recommends, if needed, to take an introductory Mathematics course to assist with these concepts.

AS: 20 CA: 20

This is a program update to an existing degree and certificate. The program is not transferable; but to focus on giving students basic skills to enter the work force with a in entry level restaurant management through lecture, lab kitchen production, and front house experience.

First Semester (8 units): CULIN 234 or Introduction to Cooking Techniques * 4 CULIN 212 Culinary Arts Fundamentals Lab 4 CULIN 214 Hospitality Careers and Skills Development 1 CULIN 215 Culinary Math Fundamentals 1 CULIN 217 Recipe, Formula, and Food Costs 1 CULIN 218 Ingredients and Equipment 1 Second Semester (6 units): Credit Hours: CULIN 223 Stocks, Soups and Sauces 1 CULIN 224 Dynamics of Heat Cooking 1 CULIN 225 Introduction to Garde Manger and Food Presentation 1 CULIN 227 Quantity Food Production Lab 3 Third Semester (14 units): Credit Hours: CULIN 031 Garde Manger and Contemporary American Bistro Cooking 7 CULIN 033 Managing Food Sanitation 2 CULIN 053 Nutrition for Culinary Professionals 3 CULIN 232 Dining Room Service and Management 2 Fourth Semester (13 units): CULIN 041 International Cuisine 7 CULIN 050 Principles of Food, Beverage, and Labor Controls 3 CULIN 051 Supervision in the Hospitality Industry 3 Total Major Units: 41 Recommended but not required CULIN 203 or Introduction to Baking 4 CULIN 204 Basic Patisserie 4 GE Requirements: 19 units Degree requirements: 60

The recommendations of the advisory committee which helped shape the update to these programs were: Redefine the main degree and create CPs. Improving comprehensive work skills. Institute guest lecturers and panels. Pursuit of new grants.

DVC: Certificate of Achievement and Associate of Science in Hospitality Studies: Culinary and Certificate of Achievement and Associate of Science in Hospitality Studies: Restaurant Management Brian McGlynn 925-969-4304 bmcglynn@dvc.edu ; contacted and have not heard anything