Culinary Management and Operations

This program provides training for employment in commercial culinary service operations.  Courses begin with pre-requisite entry-level training and advance courses build upon those learned skills.  Ultimately, this coursework prepares students for positions that could quickly escalate to lead or managerial opportunities. Students will apply those skills with hands-on training in a work experience internship/externship.  The program includes coursework covering food and equipment use and identification, food manager safety and sanitation, nutrition, hospitality law, guest service management, essential financial cost control and emphasis in culinary arts or baking and pastry. 

A Certificate of Achievement is awarded upon completion of all required courses with a grade of C or better.

Annual enrollment data from 2021-2022 and 2022-2023

Projected 35 certificate completions annually

	2021-2022	2022-2023
Course Department Number	Course Title	Annual # Sections	Annual Enrollment Total	Annual # Sections	Annual Enrollment Total
HOSP 003	Survey of Hospitality Management and Manager Sanitation and Safety	2	80	4	160
HOSP 014	Culinary Principles	1	40	3	120
HOSP 015	Industry Culinary Foundations I	4	80	5	100
HOSP 140	Industry Baking Foundations I	3	60	4	80
HOSP 121	Industry Culinary Foundations II	1	8	2	40
HOSP 141	Industry Baking Foundations II	1	9	2	40
HOSP 050	Hospitality Law	1	29	2	80
HOSP 045	Guest Service Management	1	40	2	80
HOSP 021	Food, Beverage and Labor Cost Control	1	40	2	80
BUS 070A	Work Experience Internship (Paid)	1	1	1	1
BUS 070B	Work Experience Internship (Unpaid)	0	0	2	2

Program Student Learning Outcomes:

 

1)    Demonstrate foundational culinary management and operations techniques and applications through building blocks of the hospitality industry.

2)    Apply the major concepts, skills and values of the hospitality industry to address common problems.

3)    Employ effective management techniques in hospitality operations.

4)    Execute industry work experience internship for applied skills.

 

The goals of the Culinary Management and Operations Certificate of Achievement are to guide, train, and provide a solid foundation of knowledge and a foundational operations training for students to be equipped for management and operations positions in the industry. 

The Culinary Arts and Hospitality Program, reinstated in 2019 with 2 Full Time Faculty individuals, completely revamped curriculum.  They are currently in the process of creating relevant and modern certificates and degrees to meet the demand of the student needs.  Based on several advisory meetings held in 2019-2022, industry leaders and experts are interested in PCC offering new Culinary Management and Operations courses under new certificate programs in addition to also providing students with several articulated courses for transferability. 

 

To accommodate students with all types of schedules, some courses are available fully online while others are hybrid approved, therefore, students may enroll full or part time.  Students who complete the program requirements are awarded a Certificate of Achievement.  Individuals who complete this certificate will continue to play a key role in maintaining California’s competitive advantage in the market. 

Course	Title	Units	Year/Semester (Y1 or S1)
HOSP 003	Survey of Hospitality Management and Manager Sanitation and Safety	3	Y1, S1 (8 week course)
HOSP 014	Culinary Principles	3	Y1, S1(8 week course)
HOSP 015 OR HOSP 140	Industry Culinary Foundation I OR Industry Baking Foundations I	3	Y1, S1(8 week course)
HOSP 121 OR HOSP 141	Industry Culinary Foundations II OR Industry Baking Foundations II	3	Y1, S1(8 week course)
HOSP 050	Hospitality Law	3	Y1, S1(8 week course)
HOSP 045	Guest Service Management	3	Y1, S1(8 week course)
HOSP 021	Food, Beverage and Labor Cost Control	3	Y1, S1(8 week course)
BUS 070A or BUS 070B	Work Experience Internship	2	Y1, S2

This program does not replace any existing program on the colleges inventory. As an advanced stackable degree to enhance the Culinary/Baking curriculum.

1) Institute for Culinary Education, Pasadena (not a community college): Online Culinary Arts and Food Diploma Program 2) Los Angeles Trade Tech College: Restaurant Management AA, 44 units 3) Mt. Sac: Culinary Arts Management AA: 43 units 4) Glendale Community College: Restaurant Manager: 37 units 5) Cypress College: Restaurant and Food Services and Management 6) Orange Coast College: Restaurant and Food Services and Management

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New Program