Culinary Arts Management (A.S.)
The Culinary Arts Management program offers an in-depth, hands-on learning curriculum where students gain both knowledge and experience through the program's professional kitchen. It prepares students for employment in the foodservice industry and for transfer to university hospitality programs. By completing the degree students acquire knowledge on the fundamentals of foodservice, preparation of food production, management theory and supervision techniques and overall operations.
Courses
- CA 101 — Introduction to Food Service, Safety, and Sanitation
- CA 120 — Introduction to the Hospitality Industry
- CA 230 — Professional Healthy Cooking
- CA 240 — Human Relations in Hospitality
- CA 250 — Professional Cooking I
- CA 251 — Professional Cooking II
- CA 252 — Professional Cooking III
- CA 260 — Foods Purchase and Control
- CA 265 — Food, Beverage, and Labor Cost Control