Culinary Arts and Management - Associate in Science

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 Culinary Arts and Management Program at Allan Hancock College will prepare students to obtain employment in the restaurant or hotel industry as unit managers, multi-unit managers, operation managers, staff trainers, catering and event managers, or baking and pastry managers. Career opportunities for successful graduates include all aspects of the hospitality, recreation and tourism industry.

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 structures existing in the food and beverage 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 operations.

Demonstrate basic baking and cooking skills using current industry tools and equipment.

Program Map

Requirement
GE General Education
E Elective

Fall Year 1

14-15 units

Spring Year 1

17 units

Fall Year 2

12.5-15 units

Spring Year 2

15 units