| Chair: | Bernhart, Paul |
| 925-685-1230 ext. 24844 | |
| PBernhardt@dvc.edu | |
| BFL-217 | |
| Division: | Business Education |
| 925-685-1230 ext. 2273 | |
| 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 Hotel and Restaurant Management 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)
Hotel and Restaurant Management (Culinary Arts) Student Learning Outcomes (SLOs)
CULN class schedules
Return to Business Education Division page
Business/Culinary instructor office hours
NEW! fee based class - Sustainable Hospitality with a Focus on Food Service. CULN 010CE-7260. Begins March 7.
This groundbreaking class brings students up-to-date on industry innovations and practices in sustainability. Perfect for present culinary students and people working in the culinary industry.
view flyer for current students
view flyer for industry participants
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.
