Hotel and Restaurant Management (Culinary Arts) Department

culinary arts department

Chair: Paul Bernhart
925-969-2330
PBernhardt@dvc.edu
BFL-217
Division: Business
  925-969-2688
Directory: Culinary arts faculty and staff

Possible career opportunities

The culinary arts program provides professional training for employment a s a chef, culinary supervisor, cookbook author, recipe taster, cook, kitchen manager, food server, caterer, food researcher, banquet chef, dining room manager, food stylist, menu planner, community nutrition specialist and school foodservice specialist.

The baking program is designed to prepare students to work as pastry chefs in local restaurants, hotels, resorts, bakeries, and catering establishments. Career options include baker production finisher, pastry decorator, caterer baker assistant, bakery entrepreneur, and baker chef at grocery food chains, cafes, restaurants, bakeries, hospitals, resorts, child care facilities, cafeterias, food preparation centers, and catering facilities.

The restaurant management program prepares students to enter the restaurant field as a manager-trainee in a food service establishment. Career options include: restaurant owner/operator, hotel banquet manager, dining room manager, purchasing specialist, catering manager, and food editor Some career options may require more than two years of college study.

Associate degree and certificate program information

Degrees and certificates offered by the Culinary Arts Department

Associate in science degrees

  • Hospitality studies - Baking and pastry (CULN)
  • Hospitality studies - Culinary (CULN)
  • Hospitality studies - Restaurant management (CULN)

 

Certificates of achievement

  • Baking and pastry (CULN)
  • Culinary arts (CULN)
  • Restaurant management (CULN)

 

Culinary Arts Student Learning Outcomes (SLOs)

 

CULN class schedules

spring CULN class schedule

summer CULN class schedule

fall CULN class schedule

 

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Culinary arts faculty office hours

 

sustainable classes Two new culinary classes are being offered this fall!

These two sustainable-centered late start classes are extremely cutting edge and open to anyone interested in sustainability issues.

Urban Farming -
CULN-150UF-3767

Fridays 9/13/13 - 10/16/13  
9 a.m. - 12:05 p.m.

Attend class at the unique Roger's Ranch in Pleasant Hill and learn the concepts of sustainability in the context of food production, from farm to table.

 

Sustainable Hospitality, Water, Energy and Waste - CULN-150S-8516
Thursdays 9/5/13 - 10/3/13   4 p.m. - 7:20 p.m.
Addresses current and emerging sustainable practices that can and should be incorporated into all aspects of industry, with an emphasis on those entering and working in culinary and hospitality careers.

Taught by industry professionals and is held on the DVC Pleasant Hill campus.  view flyer

For more information or any questions about either of these classes or about the culinary arts program, please call Chef Paul Bernhart at 969-2330 or Cinthia Chavarria at 969-2688.

 

For over 30 years, DVC has been successfully preparing students for professional careers in small and large bakeries, specialty pastry shops, dessert catering and dessert preparation in restaurants. Diablo Valley College’s baking and pastry program offers an in-depth, hands-on learning curriculum where students gain both knowledge and experience through the hotel and restaurant management program’s technical facilities.

In addition to training at the DVC facilities, students gain experience working outside the college through a required internship program.

 

Baking and Pastry

Baking and pastry students work and learn in a fully equipped food production kitchen, a demonstration laboratory, a retail pastry shop and a 130-seat restaurant that is open to the public.

 

Culinary Arts

Culinary arts students work and learn in a fully equipped food production kitchen, a demonstration laboratory, a retail pastry shop and a 130-seat restaurant that is open to the public. The Norseman Restaurant and the Express Bar, both located on campus, are student operated.

 

Restaurant Management

Restaurant management students work and learn in a fully equipped food production kitchen, a demonstration laboratory, a retail pastry shop and a 130-seat restaurant that is open to the public.

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