Calling all foodies! If you love learning about food and creating culinary experiences and have a passion for managing a professional kitchen, a career in the culinary arts will provide lots of tasty opportunities.
Allan Hancock College’s Culinary Arts and Management program combines both traditional and contemporary educational methods to prepare students for a variety of careers in the hospitality, tourism, or recreation industries. Professional managers, chefs, dietitians, and food science instructors teach basic culinary, nutrition, and management skills both in the classroom and in a professional-level industrial teaching kitchen.
Students learn to create new recipes, market and sell their creations on campus, taste and critique classmates’ prepared dishes, run their own bakery, restaurant, or catering business, design and present a career portfolio, and supervise others in a “real life” restaurant or bakery setting. Training culminates with a local business internship giving students the professional experience they need to quickly enter the workforce. Hancock partners with local industry professionals to provide paid internships, where students also receive college credits, so students “earn and learn.”
The Culinary Arts and Management Program will prepare students to succeed in the hospitality industry. This is the most diverse and exciting career path, with plenty of high-paying opportunities right here on the Central Coast or across the globe.
The Associate in Science in Culinary Arts and Management will prepare students for entry-level employment or to transfer to a university for further study.
This program will help you to:
- identify which sector of the hospitality industry you belong in
- demonstrate competency in safe, sanitary, and efficient production and service operations
- analyze and respond to differing business climates
- demonstrate competency in oral, written, and electronic communications
- supervise and train a diverse employee pool in best industry practices
- follow all the governmental laws and regulations pertaining to food and beverage operations
- demonstrate basic baking and cooking skills using current industry tools and equipment
- gain hands-on experience in our commercial Culinary Arts Lab
Suggested Course Sequence
The “Suggested Course Sequence” is an example of how to complete the requirements plus any additional general education that may be needed. If you would like to create a personalized Student Education Plan (SEP), schedule a meeting with a counselor.
Fall Semester (Year 1)
Course #
Course Title
Units
An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.
An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.
A study of food service operations, procedures, and problems encountered in the development of personnel programs and desirable labor management relationships. Topics include selection, placement, orientation, training, counseling, rating, and promotion of employees.
To satisfy both area 4B: Comm and Analytical Thinking and the math competency, take one of the following courses:
- MATH 321 First Year Geometry
- MATH 100 Nature of Modern Mathematics
- MATH 105 Mathematics for Teachers
- MATH 123 Elementary Statistics
- MATH 135 Calculus with Applications
- MATH 181 Calculus
or choose a course from this list.
Select one course from this list.
Total Units:
14 to 16
Spring Semester (Year 1)
Course #
Course Title
Units
Advisories: CA 124
Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.
A study of quantity food preparation with emphasis on food, beverage and labor cost control management in purchasing, receiving, storing, issuing, and producing food products. Principles and procedures for the management of institutional, restaurant, and catering food service settings are examined.
Select a minimum of 9 additional units from the following courses in addition to the core requirements. Recommended: BUS 101
Course Number |
Course Title |
Units |
Introduction to Business |
3 |
|
Advanced Baking and Pastry |
3 |
|
Principles of Foods 2 |
2 |
|
Catering and Events Management |
3 |
|
Cake Decorating and Decorative Work |
1 |
|
Basic Nutrition for Health |
3 |
|
Nutrition Science |
3 |
|
Introduction To Culinology Professions |
1 |
|
Introduction To Food Science |
3 |
|
Food, Nutrition Customs and Culture |
4 |
|
Elementary Spanish I |
5 |
Choose one course each semester it is identified on the suggested course sequence.
A writing course designed primarily to meet the needs of students pursuing career and technical programs. Meets the written composition graduation requirement for an AHC associate's degree. Students who plan to transfer to a four-year institution will need to take ENGL 101 instead of this course to meet the university's first-year composition requirement. Readings will be drawn from the disciplines involved so that students master comprehension and critical reading skills in real-world texts. Writing assignments and projects will similarly be based upon the types of critical thinking and analytical writing required in the students' fields of study. Research methods and skills will be emphasized.
Prerequisite: Placement based upon Allan Hancock College's placement policy.
Designed to help students enhance their analytical reading and writing skills using a wide variety of texts. Emphasizes college-level expository essay construction, communication, and research methods leading to the preparation and writing of a research paper.
Total Units:
14
Fall Semester (Year 2)
Course #
Course Title
Units
Advisories: CA 124
The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies.
Select a minimum of 9 additional units from the following courses in addition to the core requirements.
Course Number |
Course Title |
Units |
Introduction to Business |
3 |
|
Advanced Baking and Pastry |
3 |
|
Principles of Foods 2 |
2 |
|
Catering and Events Management |
3 |
|
Cake Decorating and Decorative Work |
1 |
|
Basic Nutrition for Health |
3 |
|
Nutrition Science |
3 |
|
Introduction To Culinology Professions |
1 |
|
Introduction To Food Science |
3 |
|
Food, Nutrition Customs and Culture |
4 |
|
Elementary Spanish I |
5 |
Choose one course each semester it is identified on the suggested course sequence.
Select one course from this list.
Choose one of the following courses:
- EMS 102, First Aid and Safety
- FSN 109, Basic Nutrition for Health
- HED 100, Health and Wellness
- HUSV 126, Meditation, Mindfulness, and Stress Reduction
Select one course from this list.
Total Units:
12.5-15
Spring Semester (Year 2)
Course #
Course Title
Units
Select a minimum of 9 additional units from the following courses in addition to the core requirements. Recommended: CA 122, 123, or 129
Course Number |
Course Title |
Units |
Introduction to Business |
3 |
|
Advanced Baking and Pastry |
3 |
|
Principles of Foods 2 |
2 |
|
Catering and Events Management |
3 |
|
Cake Decorating and Decorative Work |
1 |
|
Basic Nutrition for Health |
3 |
|
Nutrition Science |
3 |
|
Introduction To Culinology Professions |
1 |
|
Introduction To Food Science |
3 |
|
Food, Nutrition Customs and Culture |
4 |
|
Elementary Spanish I |
5 |
Choose one course each semester it is identified on the suggested course sequence.
If you take any of the following courses, you will also satisfy the Multicultural/Gender Studies requirement:
ANTH 102, 103, 105; BUS 141; ECON 141; ENGL 105; GBST 141; GEOG 102, 103; LGBT 101, 102; POLS 104, 105; SOC 101, 102, 120, 122; SPCH 110
Or select one course from this list.
Choose one of the following courses:
- ES 1231, African American History
- HIST 107, U S History to 1877
- HIST 108, US History from 1877 to the Present
- HIST 118, U S History to 1877
- HIST 119, History of California
- POLS 101, Introduction to Political Science
- POLS 103, American Government
If you take any of the following courses, you will also satisfy the Multicultural/Gender Studies requirement:
ART 101, 105, 109, 170; DANC 101p; DRMA 103; ENGL 130, 131, 139, 140, 148; ECS 116; ES 105, 120; FASH 104; FILM 101, 102, 103, 108, 109; HIST 101, 102, 103, 120; HUM 101, 102, 103; MUS 104, 106; PHIL 121; SPAN 102, 103, 104, 105, 112
Select one course from this list.
Total Units:
14 TO 15
Program Requirements:
"Program Requirements" specify the courses required for this program. See suggested course sequence for additional information.
A total of 27 units is required for the degree.
Required core courses (18 units)
Course Number | Course Title | Units |
---|---|---|
CA 119 | Introduction to the Hospitality Industry | 2 |
CA 120 | Principles of Foods 1 | 4 |
CA 121 | Basic Baking and Pastry | 3 |
CA 124 | Sanitation, Safety, and Equipment | 3 |
CA 125 | Supervision and Training Techniques | 3 |
CA 126 | Food Production Cost, Control and Management | 3 |
Select a minimum of 9 additional units from the following courses in addition to the core requirements
Course Number | Course Title | Units |
---|---|---|
BUS 101 | Introduction to Business | 3 |
CA 118 | Beverage Management | 1 |
CA 122 | Advanced Baking and Pastry | 3 |
CA 123 | Principles of Foods 2 | 2 |
CA 129 | Catering and Events Management | 3 |
CA 325 | Specialty Cakes - Baking and Decorating | 2 |
CBIS 101 | Computer Concepts & Applications | 3 |
FSN 109 | Basic Nutrition for Health | 3 |
FSN 110 | Nutrition Science | 3 |
FSN 132 | Introduction To Culinology Professions | 1 |
FSN 133 | Introduction To Food Science | 3 |
FSN 134 | Food, Nutrition Customs and Culture | 4 |
SPAN 101 | Elementary Spanish I | 5 |
Suggested Course Sequence
The "Suggested Course Sequence" is an example of how to complete the requirements plus any additional general education that may be needed. If you would like to create a personalized Student Education Plan (SEP), schedule a meeting with a counselor.
Fall Semester (Year 1)
Course #
Course Title
Units
Advisories: CA 124
The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies.
An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.
Instruction in cake decorating techniques including assembling and icing cakes and pastry bag work for borders, lace, string work, writing, and flowers. Cake design, colors, construction, evaluation, and decorations of marzipan, pastillage, and nougatine will be covered.
Total Units:
7
Spring Semester (Year 1)
Course #
Course Title
Units
Advisories: CA 124
Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.
Prerequisite: CA 121
Designed to increase the student's proficiency in baking and pastry techniques with a focus on artistry and practical skills. Explores classical and modern applications of pastries, meringues, tarts, syrups, creams, sauces, pies, fillings, fruit desserts, and plating.
Total Units:
8
Program Requirements:
"Program Requirements" specify the courses required for this program. See suggested course sequence for additional information.
A total of 15 units is required for the certificate.
Course Number | Course Title | Units |
---|---|---|
CA 120 | Principles of Foods 1 | 4 |
or | ||
FCS 120 | Principles of Foods 1 | 4 |
CA 121 | Basic Baking and Pastry | 3 |
CA 122 | Advanced Baking and Pastry | 3 |
CA 124 | Sanitation, Safety, and Equipment | 3 |
CA 323 | Specialty and Wedding Cakes | 1 |
CA 324 | Cake Decorating and Decorative Work | 1 |
Recommended electives:
Course Number | Course Title | Units |
---|---|---|
CA 123 | Principles of Foods 2 | 2 |
FCS 199 | Special Topics in Family & Consumer Sciences | 0 - 3 |
CWE 149 | Cooperative Work Experience OCCUPATIONAL | 1 - 8 |
Suggested Course Sequence
The "Suggested Course Sequence" is an example of how to complete the requirements plus any additional general education that may be needed. If you would like to create a personalized Student Education Plan (SEP), schedule a meeting with a counselor.
Fall Semester (Year 1)
Course #
Course Title
Units
A study of managing bar and beverage service for profit. Types of beverages (including mixology), equipment, sanitary operations, staffing, promotions, purchasing, storage, inventory, and pricing strategies are discussed.
An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.
Advisories: CA 124
Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.
Total Units:
7
Spring Semester (Year 1)
Course #
Course Title
Units
An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.
Prepares students for self-employment or working within the hotel/restaurant industry. Includes the research, design, planning, coordination, and evaluation of events. Major emphasis is on managing catered events including menu development, organization, cost accounting, service, rentals, scheduling, staffing, contracts, legal requirements, marketing, and client relations.
Limitations on Enrollment: To participate in Cooperative Work Experience: (1) students must be working at a job within their major, (2) students must be able to become involved in new or expanded responsibilities on the job, (3) the employer must be willing to cooperate with the college in the supervision and evaluation of the student and (4) the student must attend all coordination/consultation meetings in addition to other work and class responsibilities. NUMBER OF TIMES COURSE CAN BE REPEATED: Students enrolled in CWE 149 may earn up to 8 units of credit per semester not to exceed 16 units in total. Any units earned in any other Cooperative Work Experience course will be included in the 16 unit maximum. CWE Units Unpaid Placement: 1 unit 60 hours, 2 units 120 hours, 3 units 180 hours, 4 units 240 hours, 5 units 300 hours, 6 units 360 hours, 7 units 420 hours, 8 units 480 hours. CWE Units Paid Placement: 1 unit 75 hours, 2 units 150 hours, 3 units 225 hours, 4 units 300 hours, 5 units 375 hours, 6 units 450 hours, 7 units 525 hours, 8 units 600 hours.
Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.
Total Units:
8
Program Requirements:
"Program Requirements" specify the courses required for this program. See suggested course sequence for additional information.
A total of 15 units is required for the certificate.
Course Number | Course Title | Units |
---|---|---|
CA 118 | Beverage Management | 1 |
CA 119 | Introduction to the Hospitality Industry | 2 |
CA 120 | Principles of Foods 1 | 4 |
or | ||
FCS 120 | Principles of Foods 1 | 4 |
CA 124 | Sanitation, Safety, and Equipment | 3 |
CA 129 | Catering and Events Management | 3 |
CWE 149 | Cooperative Work Experience OCCUPATIONAL | 1 - 8 |
Recommended electives:
Course Number | Course Title | Units |
---|---|---|
VEN 301 | Pairing Wine and Food | 0.5 |
VEN 302 | Progressive Wine and Food Pairing | 0.5 |
CA 123 | Principles of Foods 2 | 2 |
FSN 109 | Basic Nutrition for Health | 3 |
FCS 131 | Life Management | 3 |
FCS 199 | Special Topics in Family & Consumer Sciences | 0 - 3 |
Suggested Course Sequence
The "Suggested Course Sequence" is an example of how to complete the requirements plus any additional general education that may be needed. If you would like to create a personalized Student Education Plan (SEP), schedule a meeting with a counselor.
Fall Semester (Year 1)
Course #
Course Title
Units
An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.
Advisories: CA 124
Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.
Total Units:
5
Spring Semester (Year 1)
Course #
Course Title
Units
A study of quantity food preparation with emphasis on food, beverage and labor cost control management in purchasing, receiving, storing, issuing, and producing food products. Principles and procedures for the management of institutional, restaurant, and catering food service settings are examined.
Limitations on Enrollment: To participate in Cooperative Work Experience: (1) students must be working at a job within their major, (2) students must be able to become involved in new or expanded responsibilities on the job, (3) the employer must be willing to cooperate with the college in the supervision and evaluation of the student and (4) the student must attend all coordination/consultation meetings in addition to other work and class responsibilities. NUMBER OF TIMES COURSE CAN BE REPEATED: Students enrolled in CWE 149 may earn up to 8 units of credit per semester not to exceed 16 units in total. Any units earned in any other Cooperative Work Experience course will be included in the 16 unit maximum. CWE Units Unpaid Placement: 1 unit 60 hours, 2 units 120 hours, 3 units 180 hours, 4 units 240 hours, 5 units 300 hours, 6 units 360 hours, 7 units 420 hours, 8 units 480 hours. CWE Units Paid Placement: 1 unit 75 hours, 2 units 150 hours, 3 units 225 hours, 4 units 300 hours, 5 units 375 hours, 6 units 450 hours, 7 units 525 hours, 8 units 600 hours.
Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.
Total Units:
5
Program Requirements:
"Program Requirements" specify the courses required for this program. See suggested course sequence for additional information.
A total of 10 units is required for the certificate.
Course Number | Course Title | Units |
---|---|---|
CA 119 | Introduction to the Hospitality Industry | 2 |
CA 125 | Supervision and Training Techniques | 3 |
CA 126 | Food Production Cost, Control and Management | 3 |
CWE 149 | Cooperative Work Experience OCCUPATIONAL | 1 - 8 |
Suggested Course Sequence
The "Suggested Course Sequence" is an example of how to complete the requirements plus any additional general education that may be needed. If you would like to create a personalized Student Education Plan (SEP), schedule a meeting with a counselor.
Fall Semester (Year 1)
Course #
Course Title
Units
An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.
Advisories: CA 124
Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.
Total Units:
6
Spring Semester (Year 1)
Course #
Course Title
Units
Provides knowledge and experience in food preparation terminology, equipment, and techniques. Emphasis is on scientific principles, ingredient functions and interactions, production and sensory evaluation standards, food safety and sanitation, nutrient values, food aesthetics, and presentation of vegetables, starches and grains, salads and dressing, sandwiches, hor d'oeuvres, Garde Manger, breakfast foods, bakeshop, and international cuisine. This course is not open to students who are enrolled in or have received credit for FCS 123.
An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.
Limitations on Enrollment: To participate in Cooperative Work Experience: (1) students must be working at a job within their major, (2) students must be able to become involved in new or expanded responsibilities on the job, (3) the employer must be willing to cooperate with the college in the supervision and evaluation of the student and (4) the student must attend all coordination/consultation meetings in addition to other work and class responsibilities. NUMBER OF TIMES COURSE CAN BE REPEATED: Students enrolled in CWE 149 may earn up to 8 units of credit per semester not to exceed 16 units in total. Any units earned in any other Cooperative Work Experience course will be included in the 16 unit maximum. CWE Units Unpaid Placement: 1 unit 60 hours, 2 units 120 hours, 3 units 180 hours, 4 units 240 hours, 5 units 300 hours, 6 units 360 hours, 7 units 420 hours, 8 units 480 hours. CWE Units Paid Placement: 1 unit 75 hours, 2 units 150 hours, 3 units 225 hours, 4 units 300 hours, 5 units 375 hours, 6 units 450 hours, 7 units 525 hours, 8 units 600 hours.
Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.
Total Units:
7
Program Requirements:
"Program Requirements" specify the courses required for this program. See suggested course sequence for additional information.
A total of 13 units is required for the degree.
Course Number | Course Title | Units |
---|---|---|
CA 119 | Introduction to the Hospitality Industry | 2 |
CA 120 | Principles of Foods 1 | 4 |
CA 123 | Principles of Foods 2 | 2 |
CA 124 | Sanitation, Safety, and Equipment | 3 |
CWE 149 | Cooperative Work Experience OCCUPATIONAL | 1 - 8 |
Suggested Course Sequence
The "Suggested Course Sequence" is an example of how to complete the requirements plus any additional general education that may be needed. If you would like to create a personalized Student Education Plan (SEP), schedule a meeting with a counselor.
Fall Semester (Year 1)
Course #
Course Title
Units
A study of managing bar and beverage service for profit. Types of beverages (including mixology), equipment, sanitary operations, staffing, promotions, purchasing, storage, inventory, and pricing strategies are discussed.
Advisories: CA 124
Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.
Advisories: CA 124
The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies.
A study of food service operations, procedures, and problems encountered in the development of personnel programs and desirable labor management relationships. Topics include selection, placement, orientation, training, counseling, rating, and promotion of employees.
Advisories: ENGL 100
Orientation to careers in dietetics, nutrition science, food science, culinary arts and management, hospitality, food service management, and Culinology®. Career portfolios, professional organizations and publications will be covered. Educational plans will be developed in conjunction with counseling personnel.
Advisories: ENGL 101
Provides individuals with skills for understanding and using internal and external resources to function effectively in our present and future society. Major topics include: effects of cultural forces and future trends on values, standards, and goals; skills for decision making, time, energy, stress, and conflict management; and techniques for improving self-understanding and interpersonal relationships in a culturally diverse society. Students who have received credit for more than three life management modules may not enroll in this course.
Total Units:
15
Spring Semester (Year 1)
Course #
Course Title
Units
Provides knowledge and experience in food preparation terminology, equipment, and techniques. Emphasis is on scientific principles, ingredient functions and interactions, production and sensory evaluation standards, food safety and sanitation, nutrient values, food aesthetics, and presentation of vegetables, starches and grains, salads and dressing, sandwiches, hor d'oeuvres, Garde Manger, breakfast foods, bakeshop, and international cuisine. This course is not open to students who are enrolled in or have received credit for FCS 123.
An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.
A study of quantity food preparation with emphasis on food, beverage and labor cost control management in purchasing, receiving, storing, issuing, and producing food products. Principles and procedures for the management of institutional, restaurant, and catering food service settings are examined.
Prepares students for self-employment or working within the hotel/restaurant industry. Includes the research, design, planning, coordination, and evaluation of events. Major emphasis is on managing catered events including menu development, organization, cost accounting, service, rentals, scheduling, staffing, contracts, legal requirements, marketing, and client relations.
Advisories: ENGL 100
An overview of basic nutrition which emphasizes the application of nutrition science to consumer choices for improved health, fitness, and disease prevention. Individuals will assess their own diet quality and will learn to select diets appropriate to their individual lifestyles, inherited health risks, tastes, and needs at all stages of the life cycle. The course examines current controversies and claims to distinguish fact from fallacy and assists in adapting research on diet and health to individual needs. The course is not open to students who are enrolled in or have received credit for FCS 109.
This course covers the science of foods and the nutrients they contain, and of their actions within the body. Emphasis is placed on individual dietary needs, current nutrition and health issues, and application of evidence-based nutrition information. Students utilize computer software to analyze personal diet records and plan healthful meals.
Limitations on Enrollment: To participate in Cooperative Work Experience: (1) students must be working at a job within their major, (2) students must be able to become involved in new or expanded responsibilities on the job, (3) the employer must be willing to cooperate with the college in the supervision and evaluation of the student and (4) the student must attend all coordination/consultation meetings in addition to other work and class responsibilities. NUMBER OF TIMES COURSE CAN BE REPEATED: Students enrolled in CWE 149 may earn up to 8 units of credit per semester not to exceed 16 units in total. Any units earned in any other Cooperative Work Experience course will be included in the 16 unit maximum. CWE Units Unpaid Placement: 1 unit 60 hours, 2 units 120 hours, 3 units 180 hours, 4 units 240 hours, 5 units 300 hours, 6 units 360 hours, 7 units 420 hours, 8 units 480 hours. CWE Units Paid Placement: 1 unit 75 hours, 2 units 150 hours, 3 units 225 hours, 4 units 300 hours, 5 units 375 hours, 6 units 450 hours, 7 units 525 hours, 8 units 600 hours.
Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.
Total Units:
15
Program Requirements:
"Program Requirements" specify the courses required for this program. See suggested course sequence for additional information.
A total of 32 units is required for the certificate.
Course Number | Course Title | Units |
---|---|---|
CA 118 | Beverage Management | 1 |
CA 120 | Principles of Foods 1 | 4 |
CA 121 | Basic Baking and Pastry | 3 |
CA 123 | Principles of Foods 2 | 2 |
CA 124 | Sanitation, Safety, and Equipment | 3 |
CA 125 | Supervision and Training Techniques | 3 |
CA 126 | Food Production Cost, Control and Management | 3 |
CA 129 | Catering and Events Management | 3 |
CWE 149 | Cooperative Work Experience OCCUPATIONAL | 1 - 8 |
FSN 109 | Basic Nutrition for Health | 3 |
or | ||
FSN 110 | Nutrition Science | 3 |
FCS 131 | Life Management | 3 |
FSN 132 | Introduction To Culinology Professions | 1 |
Recommended electives:
Course Number | Course Title | Units |
---|---|---|
VEN 301 | Pairing Wine and Food | 0.5 |
VEN 302 | Progressive Wine and Food Pairing | 0.5 |
BUS 102 | Marketing | 3 |
CA 323 | Specialty and Wedding Cakes | 1 |
CA 324 | Cake Decorating and Decorative Work | 1 |
FSN 134 | Food, Nutrition Customs and Culture | 4 |
FSN 133 | Introduction To Food Science | 3 |
Programs you may also be interested in exploring...
Contact Information
Ron Lovell
Assistant Professor/Program Coordinator
Culinary Arts and Hospitality Management
Office: Community Education S-111
Office 805-922-6966 X 3823 | Cell 805-242-6745
rlovell@hancockcollege.edu
https://www.instagram.com/hancock_culinary
Department Chair
Thesa Roepke
805-922-6966 ext. 3436
troepke@hancockcollege.edu
Administrative Assistant
Sandra C. Orozco
805-922-6966 ext. 3401
sorozco@hancockcollege.edu
Dean, Academic Affairs
Sofia Ramirez-Gelpi
805-922-6966 ext. 3325
sgelpi@hancockcollege.edu
LOCATION
Santa Maria Campus
Bldg. H
805-922-6966 ext. 3401