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ASSOCIATE IN SCIENCE DEGREE CULINARY ARTS AND MANAGEMENT The study of food production and service in multiple settings provides training for application to institutions such as hospitals, schools, and group homes; commercial businesses such as restaurants, hotels, resorts, supermarkets, and bakeries; as well as numerous job opportunities. The series of certificates offered build on nationally marketed National Restaurant Association approved courses that are core to all these avenues of employment as well as transfer to both public universities and private culinary schools. The basic culinary skills are coupled with management skills that include staffing and training procedures, cost control, event planning, safety and sanitation, equipment use, menu and recipe development, and personnel management. Field internships are encouraged at each certificate level to apply classroom experience in real life settings. Each course and certificate provides marketable skills as the student builds their career in the culinary and events industries. Required FCS courses (10 units) within the GE area
Required core courses (18 units) for the AS degree All courses are required with in each option for each certificate
Option 1: Restaurant Management Twenty-two units constitute the certificate.
Option 2: Dietetic Service Supervision Designed for those seeking careers in institutional food service with acute care hospitals, long-term are facilities, and schools. Four of the five courses simultaneously provide National Restaurant Association certificates and program certificates are approved by the State of California Department of health Services Licensing and Certification Division. Nineteen units constitute the certificate.
Option 3: Food Production Supervision Explores all career aspects of the culinary, hospitality, food service industries; provides three National Restaurant Association certificate courses; provides the local Health Department required safe food handler certification; and, allows entry into the industry as a cafeteria, catering, dining room, kitchen, or fast food supervisor. Ten and one-half units constitute the certificate.
Option 4: Food Services Production Provides training for immediate employment as a cook, cook's assistant, or pantry cook while exploring career opportunities in the culinary, food service, and hospitality industry. Required food safety certificate and two National Restaurant Association course certificates are earned with courses also transferable for career advancement. Thirteen units constitute the certificate.
Option 5: Catering and Events Management Prepares the student for a career as a caterer, catering manager, event planner, or bed and breakfast operator. Courses provide the health department required safe food handler certificate, three National Restaurant Association course certificates and transfer to universities for continued career development. Fifteen units constitute the certificate.
Option 6: Baking Prepares the student for a career as a baker, baker's assistant, cake decorator, wedding professional, pastry chef, or entrepreneur. Courses provide the health department required safe food handler certificate, three National Restaurant Association course certificates and transfer to universities for continued career development. Fifteen units constitute the certificate.
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