Hospitality/Culinary Arts Certificate of Achievement

Program Description

The Hospitality/Culinary Arts Certificate is designed to prepare students for fast-growing industry that includes commercial restaurants, institutions, health care facilities, school food services, and related food service industries at the middle management level. Skills gained from this certificate include basic to advanced techniques in food preparation, middle-management implementation, and entrepreneurship skills.

The pathway below represents an efficient and effective course taking sequence for this program.  Individual circumstances might require some changes to this pathway.  It is always recommended that you meet with an academic counselor to develop a personalized educational plan.

Division

Applied Technology, Transportation & Culinary Arts

Department

Culinary Arts

Career and Academic Pathway (CAP)

Business, Information Technology, Hospitality

Program Learning Outcomes

  1. Demonstrate to the instructor during the final exam how to use a knife and the basic knife cuts.

  2. Demonstrate how to calculate food costs as it applies to menus by pricing a menu as part of the final in this course.

  3. Demonstrate that they understand optimal quantity, price and standard specifications of ordering by completing a class project that showcases each component of purchasing.

  4. Demonstrate to the instructor by recalling the top five problems that the restaurant industry encounters on a final exam.

  5. Recall on a written exam how to derive the 'Break-even Point' of a restaurant.

  6. Define and recall on a written exam the purchasing function.

  7. Recall the seven areas of a HACCP plan.

Program Map

GE General Education
O Available Online
Program Requirement
P Program Prerequisites

1st Semester

12 units
CULART 225
Sanitation and Safety
This course focuses on the sanitation and safety issues involved with handling food through the food service process. Topics include the prevention of food borne illnesses; responsibilities of the food service manager and employees; the characteristics of a food-safe facility; food safety guidelines; and Hazard Analysis and Critical Control Point (HACCP) system and Serve Safe.

Course Details:

  • Transfers to CSU
    • CULART 010
    Restaurant Service and Catering I
    This course provides a supervised internship in the Culinary Arts Program's operational restaurant. The concentration will be on building basic preparation techniques, recipe standardization, time management, and preparing meals for customers. 

    Course Details:

    HOSP 100
    Introduction to Hospitality and Customer Service
    This course is an overview of the structure and financial performances of the food service and hospitality industry. It focuses on orientation to customer service, cultural/economic trends, and career opportunities in food service, tourism and hospitality. (Formerly CULART 101)

    Course Details:

  • Transfers to CSU

    • 2nd Semester

    15 units
    CULART 011
    Restaurant Service and Catering II
    This course provides a supervised internship in a student-run restaurant. The concentration will be building on the basic preparation techniques, recipe standardization, time management, and preparing meals for customers. The skills learned in this course will build on skills learned in Internship I.  

    Course Details:

    1. Prerequisite: CULART 010
    CULART 080
    Small Business and Catering Management
    This course covers catering and banquet techniques for serving 25 to 100 people. It includes developing a small business that will work with clients to develop an event, including customizing a menu and calculating staffing needs for preparation, cooking, transporting, setting up, serving and cleaning up. This course also caters to event planning. (Formerly CULART 180)

    Course Details:

    HOSP 120
    Hospitality Cost Control
    This course delves into the management side of the hospitality industry and how to control the various costs involved in the industry such as labor, food, logistics, overhead, and how to keep the cost of doing business within the industry reasonable. (Formerly CULART 275)

    Course Details:

    1. Departmental Advisory: ACCT 200
  • Transfers to CSU

    • 3rd Semester

    12 units
    CULART 161
    Quantity Food Preparation
    This course details the basic principles, standards, procedures, and techniques necessary to prepare food for quantity production.

    Course Details:

    1. Departmental Advisory: HOSP 160
    CULART 240
    Procurement, Purchasing and Selection
    This course includes purchasing policies, specifications, procedures and controls and their implementation in the procurement of quantity foods, merchandise and supplies.

    Course Details:

    CULART 250
    Wine, Beverage, and Food Pairing Concepts
    This course explores customer psychology and trends in the bar and beverage industry. This course will also cover beer, spirits, serving styles, wine and beverage service, and food and wine pairing. A thorough study of major grape varietals, and world-wide appellations and growing climates.

    Course Details:

    HOSP 130
    Hospitality Food and Beverage Management
    This course will immerse the student in food and beverage management. Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities such as hotels, casinos, schools, and prisons. (Formerly CULART 280)

    Course Details:

  • Transfers to CSU

    • 4th Semester

    6 units
    HOSP 140
    Introduction to Hotel Management
    This course introduces the operating systems and components of a hotel/resort facility, which includes front office, housekeeping, food and beverage, sales, and marketing, accounting, property maintenance, human/resource management and information systems.

    Course Details:

    HOSP 160
    Culinary Production and Kitchen Operations
    This course will expose the student to a variety of production methods within the hospitality industry,  with an emphasis on kitchen production, soups, sauces, stocks, equipment in a commercial kitchen, menu development, and cooking techniques used in a commercial kitchen. (Formerly CULART 160)

    Course Details:

  • Transfers to CSU