Degree & Certificate Options

Culinary Arts studentsThe AHC Culinary Arts & Management Program offers certificates of achievement in the following: 

 

Baking

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15 units constitute the certificate.
CA/FCS 120 Principles of Foods 1 4 units
CA 121 Basic Baking and Pastry 3 units
CA 122 Advanced Baking and Pastry 3 units
CA 124 Sanitation, Safety, and Equipment 3 units
CA 323 Specialty and Wedding Cakes 1 units
CA 324 Cake Decorating and Decorative Work 1 units
     
  Recommended Electives:  
     
CA/FCS 123 Principles of Foods 2 2 units
FCS 199 Topics in Foods and Nutrition .5-3 units
CA 149 Cooperative Work Experience: Occupational
(related to Baking)

Catering & Events Management

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15 units constitute the certificate.
CA 118 Beverage Management 1 units
CA/FCS 120 Principles of Foods 1 4 units
CA 124 Sanitation, Safety, and Equipment 3 units
CA 129 Catering and Events Management 3 units
CA 119 Introduction to the Hospitality Industry 2 units
CA 149 Cooperative Work Experience: Occupational
(related to Catering)
2 units
     
  Recommended Electives:  
     
CA/FCS 123 Principles of Foods 2 2 units
FCS 131 Life Management 3 units
FCS 199 Special Topics in Foods and Nutrition .5-3 units
FCS/FSN 109 Basic Nutrition for Health 3 units
AG 301 Pairing Wine and Foods .5 units
AG 302 Advanced Pairing Wine and Foods .5 units

Dietetic Service Supervision

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20 units constitute the certificate.
CA/FCS 120 Principles of Foods 1 4 units
CA 124 Sanitation, Safety, and Equipment 3 units
CA 125 Supervision and Training Techniques 3 units
CA 126 Food Production Cost, Control and Management 3 units
FCS/FSN 109 Basic Nutrition for Health 3 units
FSN 127 Supervised Field Experience-Food Services 2 units
FSN 128 Supervised Field Experience-Dietetics 2 units

Food Production Supervision

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10.5 units constitute the certificate.
CA 125 Supervision and Training Techniques 3 units
CA 126 Food Production Cost, Control and Management 3 units
CA 149 Cooperative Work Experience: Occupational
(related to Food Production Supervision)
2 units
CA 159 Safe Food Certification .5 units
CA 119 Introduction to the Hospitality Industry 2 units

Food Services Production

Download brochure PDF
13 units constitute the certificate.
FCS/CA 120 Principles of Foods 1 4 units
FCS/CA 123 Principles of Foods 2 2 units
CA 124 Sanitation, Safety, and Equipment 3 units
CA 119 Introduction to the Hospitality Industry 2 units
CA 149 Cooperative Work Experience: Occupational
(related to Food Services Production)
2 units

Restaurant Management

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32 units constitute the certificate.
CA 118 Beverage Management 1 units
CA/FCS 120 Principles of Foods 1 4 units
CA 121 Basic Baking 3 units
CA/FCS 123  Principles of Foods 2 2 units
CA 124 Sanitation, Safety and Equipment 3 units
CA 125 Supervision and Training Techniques 3 units
CA 126 Food Production Cost, Control and Management 3 units
CA 129 Catering and Event Management 3 units
FCS 119 Introduction to the Hospitality Industry 2 units
CA 149 Cooperative Work Experience: Occupational (related to Restaurant Management) 3 units
FCS/FSN 109 Basic Nutrition for Health 3 units
  or  
FSN 110  Nutrition Science 3 units
FCS 131 Life Management 3 units
FSN 132 Introduction to Culinology Profession 1 units
     
  Recommended Electives:  
     
AG 301 Pairing Wine and Foods .5 units
AG 302 Advanced Pairing Wine and Foods .5 units
BUS 102 Marketing 3 units
CA 323 Specialty Wedding Cakes 1 units
CA 324 Cake Decorating 1 units
FCS/FSN 134 Food, Nutrition and Culture 4 units
FSN 133 Introducation to Food Science 3 units

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Candia Katich

Candia Katich
Food Science Instructor

"Our program ignites student's passion and provides hands on training both on campus and through work experience so that they can work at what they love."
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Last Modified Jan 21, 2014