Culinary Arts and Management: Catering and Events Management - Certificate of Accomplishment

This program map only provides one possible pathway for degree and/or certificate obtainment and is for reference only. Please schedule an appointment with a counselor to develop your individualized Student Education Plan.

The pathway below represents an efficient and effective course taking sequence for this program. Individual circumstances might require some changes to this pathway. It is always recommended that you meet with an academic counselor to develop a personalized educational plan.

Denote the variety of services and business variations existing in the catering and events management sector of the hospitality industry.

Demonstrate competency in safe, sanitary and efficient production and service operations.

Analyze and respond to differing business climates based on best accounting and forecasting practices.

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 production.

Program Map

Requirement
GE General Education
E Elective

Fall Year 1

6 units
CA 119
Introduction to the Hospitality Industry
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.
            CA 120
            Principles of Foods 1
            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.
            1. Advisories: CA 124
                1. Category 5: Living Skills

                  Spring Year 1

                  1 unit
                  WEE 149
                  Work Experience Education: Occupational

                  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.