Culinary Arts/Culinary Management Program
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Description
Students in Culinary Arts/Culinary Management enjoy a practical hands-on approach to innovative methods and classical techniques, as well as numerous cuisines. A rigorous training program combines both laboratory and general education coursework, in addition to business courses including supervision and cost control. Students are prepared for employment and for transfer to four year programs.
Gainful Employment Information
Program Goals
A core set of culinary courses, keeping the major context, centers on the hospitality industry. Students obtain an integrated and expansive view of all hospitality segments for greater marketability and career opportunities.
| Award Type | Units |
|---|---|
| Certificate of Achievement: | |
| Culinary Arts/Culinary Management in Hospitality | 31 |
| Associate of Science Degree: | |
| Culinary Arts/Culinary Management in Hospitality | 49* |
* and courses to meet graduation requirements, general education and electives as needed to meet the minimum of 60 units required for the degree.
Program Emphasis
The world of hospitality is unique because it offers opportunities in a variety of vocations. Employees could manage departments in a hotel, plan new special effects at a theme park, hire and train employees at a resort, or select and buy china for a posh restaurant. They could forecast profitability of a new convention center, publicize a new attraction at a world-famous zoo, organize on-location catering for film crews, or lead port excursions for cruise passengers. They may also become an entrepreneur and own your own franchise eatery or bed and breakfast establishment. This is one field of study that can open many careers doors. Hospitality is the largest private sector industry worldwide. Significant growth is expected to continue in these areas, and the industry is known to promote from within and move talented employees quickly up the career ladder. Career paths can be found in many professions in the hospitality industry, where the focus is people, service and guest satisfaction.
Career Options
Majoring in Culinary Arts/Culinary Management, will allow graduates to become a culinary specialist with varied career options such as being a caterer, line cook, restaurateur, executive chef, food stylist, pastry chef, kitchen manager, restaurant manager, private chef, entrepreneur, food writer or editor, product research and development specialist, or sous chef, to name a few. Rapid promotional opportunities in this field exist for people with increasing skill sets and enhanced educational backgrounds. Careers in hospitality and tourism extend far beyond individual restaurants, recreation services, food service operations, hotels and lodging facilities, and travel-related businesses. Worldwide experiences abound in resorts, country clubs, catering companies, cruise lines, casinos, convention centers, theme parks, airlines, and more.
Students will be assessed through a combination of performance evaluations, written assignments, and written tests and quizzes.
Certificate of Achievement
Culinary Arts/Culinary Management in Hospitality
*A Certificate of Performance is a departmental award that does not appear on the student's transcript. All courses must be completed within the San Diego Community College District.
| Courses Required for the Major: | Units | |
| HOSP 101 | Introduction to Hospitality & Tourism | 3 |
| HOSP 115 | Strategic Leadership in Hospitality | 3 |
| CACM 101 | Sanitation, Safety and Equipment | 3 |
| CACM 105 | Fundamentals of Food Production Theory | 3 |
| CACM 110 | Fundamentals of Cooking & Service | 4 |
| CACM 120 | Menu Analysis & Event Catering | 3 |
| CACM 130 | Quantity Food Preparation - Theory | 3 |
| CACM 131 | Quantity Food Preparation Laboratory | 4 |
| CACM 140 | Food and Beverage Purchasing and Control | 3 |
| CACM 292 | Culinary Practicum | 2 |
| Total Units =31 | ||
Associate of Science Degree
Culinary Arts/Culinary Management in Hospitality
| Courses Required for the Major: | Units | |
| HOSP 101 | Introduction to Hospitality & Tourism | 3 |
| HOSP 115 | Strategic Leadership in Hospitality | 3 |
| HOSP 150 | Hospitality Human Resources | 3 |
| CACM 101 | Sanitation, Safety and Equipment | 3 |
| CACM 105 | Fundamentals of Food Production Theory | 3 |
| CACM 110 | Fundamentals of Cooking & Service | 4 |
| CACM 120 | Menu Analysis & Event Catering | 3 |
| CACM 130 | Quantity Food Preparation - Theory | 3 |
| CACM 131 | Quantity Food Preparation Laboratory | 4 |
| CACM 140 | Food and Beverage Purchasing and Control | 3 |
| CACM 201 | Gourmet Food Preparation Laboratory | 3 |
| CACM 205 | Garde Manger Cold Food Production | 3 |
| CACM 210 | Basic Baking and Pastry | 3 |
| CACM 292 | Culinary Practicum | 2 |
| NUTR 150 | Nutrition | 3 |
| Select one course from the following: | ||
| CACM 211 | Advanced Baking and Pastry or | |
| NUTR 153 | Cultural Foods | 3 |
| Total Units = 49 | ||
For graduation requirements see Requirements for the Associate Degree .
Transfer Information
Students planning to transfer to a four-year college or university should complete courses required for the university major and the general education pattern required by that transfer institution. See catalog TRANSFER INFORMATION section. Additional courses may be required to meet university lower-division requirements.
Course requirements at the transfer institution are subject to change and may be verified by a counselor or by consulting the current university catalog. Many Baccalaureate in Arts degrees require third semester competency in a foreign language. Consult the current catalog of the transfer institution and consult with a counselor.