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

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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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Timothy Favorite
Culinary Arts Student

"I want to make pizza a health food and start a new American food revolution."
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Last Modified Apr 22, 2014