|
[ Addiction Studies ] [ Administration of justice ] [ Architecture technology ] [ Broadcast communication arts ] [ Business ] [ Computer Networking ] [ Computer Studies ] [ Construction ] [ Dental ] [ Early childhood education ] [ Electronics technology ] [ Engineering technology ] [ Foreign Language ] [ Geographic information systems/global positioning system ] [ Horticulture ] [ Hotel and restaurant management ] [ Library and information technology ] [ Machine technology ] [ Multimedia ] [ Music industry studies ] [ Physical education ] [ Respiratory therapy ] [ Special Education Paraprofessional ] [ Women's services ]
Hotel and restaurant management
[
Baking and Pastry ] [ Culinary Arts
] [ Hotel Administration ] [ Restaurant
Management ]
Hotel
and restaurant management baking and pastry
This in-depth training program prepares
students for many entry-level positions in small and large bakeries, specialty
pastry shops dessert catering and dessert preparation in restaurants. Our
graduates enter the baking and pastry field, and many have started their own
businesses.
To earn a certificate of achievement, students
must complete each course used to meet a certificate requirement with a C
grade or better. Certificate requirements may only be completed by attending a
combination of day and evening classes.
Certificate of achievement
| required courses |
units |
| CULN 105 Introduction to the Kitchen
|
0.5 |
| CULN 110 Orientation to Hospitality
|
3 |
| CULN 120 Fundamentals of Cuisine
|
5 |
| CULN 153 Safety and Sanitation
|
2 |
| CULN 180 Fundamentals of Baking
|
3.5 |
| CULN 185 Nutritional Guidelines in Food
Preparation |
2 |
| HRMCU 211 Patisserie |
2 |
| HRMCU 214 Cake and Pastry Decorating
|
2 |
| HRMCU 215 Sugar Arts |
2 |
| plus at least 2 units from: |
| CULN 150 Topics in Culinary Arts
|
0.3-4 |
| plus at least 2 units from: |
| CULN 155 Topics in Culinary Management
|
0.3-4 |
| plus at least 2 units from: |
| COOP 170 Occupational Work Experience
|
1-4 |
| COOP 170A Internship in Occupational Work
Experience |
1-4 |
| CULN 225 Lab Topics in Catering and
Special Events |
0.3-4 |
|
Total units required
|
28 |
Hotel
and restaurant management - culinary arts
This in-depth, hands-on training program
prepares students for a professional culinary career. Our certificate program is
accredited by the American Culinary Federation Educational Institute, a national
organization of professional chefs. Our graduates enter the culinary field, and
many have progressed to the position of executive chef.
To earn a certificate of achievement, students
must complete each course used to meet a certificate requirement with a C grade
or better. Certificate requirements may only be completed by attending a
combination of day and evening classes.
Certificate of achievement
| required courses |
units |
| CULN 105 Introduction to the Kitchen
|
0.5 |
| CULN 110 Orientation to Hospitality
|
3 |
| CULN 120 Fundamentals of Cuisine
|
5 |
| CULN 127 Garde Manger |
2 |
| CULN 153 Safety and Sanitation
|
2 |
| CULN 160 Fundamentals of Wine and Spirits
|
3 |
| CULN 165 Dining Room Operations
|
2 |
| CULN 166 Dining Room Operations Laboratory
|
2 |
| CULN 180 Fundamentals of Baking
|
3.5 |
| CULN 185 Nutritional Guidelines in Food
Preparation |
2 |
| CULN 190 Purchasing Systems and Operations
|
2 |
| CULN 191 Purchasing Systems and Operations
Laboratory |
2 |
| CULN 220 Advanced Cuisine |
5 |
| CULN 224 Catering Business and Operations
|
2 |
| plus at least 2 units from: |
| CULN 150 Topics in Culinary Arts
|
0.3-4 |
| plus at least 2 units from: |
| CULN 155 Topics in Culinary Management
|
0.3-4 |
| plus at least 2 units from |
| COOP 170 Occupational Work Experience
|
1-4 |
| COOP 170A Internship in
Occupational Work Experience |
1-4 |
| CULN 225 Lab Topics in Catering and
Special Events |
0.3-4 |
|
Total units required
|
42 |
Hotel
and restaurant management restaurant management
Our in-depth, hands-on training program
prepares students to begin their careers in restaurant management. Our graduates
enter the hospitality industry, and many progress to management positions.
To earn a certificate of achievement, students
must complete each course used to meet a certificate requirement with a C
grade or better. Certificate requirements may only be completed by attending a
combination of day and evening classes.
Certificate of achievement
| required courses |
units |
| CULN 105 Introduction to the Kitchen
|
0.5 |
| CULN 110 Orientation to Hospitality
|
3 |
| CULN 120 Fundamentals of Cuisine
|
5 |
| CULN 153 Safety and Sanitation
|
2 |
| CULN 160 Fundamentals of Wine and Spirits
|
3 |
| CULN 165 Dining Room Operations
|
2 |
| CULN 166 Dining Room Operations Laboratory
|
2 |
| CULN 185 Nutritional Guidelines in Food
Preparation |
2 |
| CULN 190 Purchasing Systems and Operations
|
2 |
| CULN 191 Purchasing Systems and Operations
Laboratory |
2 |
| CULN 220 Advanced Cuisine |
5 |
| CULN 224 Catering Business and Operations
|
2 |
| plus at least 2 units from: |
| CULN 155 Topics in Culinary Management
|
0.3-4 |
| plus at least 2 units from: |
| COOP 170 Occupational Work Experience
|
1-4 |
| COOP 170A Internship in Occupational Work
Experience |
1-4 |
| CULN 225 Lab Topics in Catering and
Special Events |
0.3-4 |
|
Total units required
|
34.5 |
Hotel
and restaurant management - hotel administration
This program prepares students for numerous
entry level and supervisory positions in the hotel industry. Classes are offered
in the afternoon and evening. They are designed to serve both working
professionals who wish to upgrade their skills and students who wish to enter
the field. Many graduates advance to supervisory positions in the hotel industry.
To earn a certificate of achievement, students
must complete each course used to complete a certificate requirement with a C
grade or better. Certificate requirements are available in the evening.
Certificate of achievement
| required courses |
units |
| CULN 160 Fundamentals of Wine and Spirits
|
3 |
| HRMGT 103 Front Office Procedures
|
3 |
| HRMGT 106 Housekeeping & Maintenance
|
2 |
| HRMGT 107 Legal Aspects of Hospitality
|
2 |
| HRMGT 113 Tourism and Convention Sales
|
3 |
| plus at least 3 units from: |
| CULN 155 Topics in Culinary Management
|
0.3-4 |
| plus at least 4 units from: |
| COOP 170 Occupational Work Experience
|
1-4 |
| COOP 170A Internship in Occupational Work
Experience |
1-4 |
|
Total units required
|
20 |
| 