Culinary Arts Program
You will earn an Associate of Science Degree and an Award of Achievement with a concentration in Culinary Arts. These classes are offered every semester and should be taken with A. S. degree requirements.
| CAHS 100 Introduction to Hospitality |
3 |
CAHS 10 Elementary Quantity Food Preparation OR
CAHS 10Q Elementary Quantity Food Preparation |
5 |
| CAHS 20 Quantity Food Preparation and Supervision |
5 |
| CAHS 30 Restaurant Operations |
5 |
| CAHS 40W Field Work * |
3 |
| CAHS 21 Meat Analysis |
2 |
| MB 51 Sanitation Principles and Practices |
1 |
| SPCH 11 Basic Public Speaking or SPCH 1A Elements of Public Speaking |
3 |
| NUTR 51 Elementary Nutrition |
3 |
| LBCS 96C Labor Relations in the Modern American Workplace |
3 |
| CAHS 33 Purchasing and Cost Controls |
3 |
| CAHS 42 H & R Accounting or ACCT 1 Financial Accounting |
3 |
* To be taken in student's final semester only.
CAHS 10 (or 10Q), 20, 30, and 40W must be taken in sequence.
Note: You must complete 12 units of A.S. degree requirements before continuing to the 2nd year |
|
PLUS: Students are required to take 6 units of the following 4 electives:
You must take either: |
|
CAHS 24 Specialty Baking and Decorating OR
CAHS 25 Advanced Food Prep Specialties |
3 |
| You must also take either: |
|
CAHS 44 Supervisory Development OR
BSEN 74 Business Correspondence |
3 |
| Recommended culinary program courses: (evening classes lecture-demonstration) |
|
| CAHS
201 Garde Manger |
3 |
| CAHS
203 Advanced Food Preparation Specialties |
3 |
| CAHS 205 Intro to Wine and Its Sensory Evaluation |
3 |
| CAHS
206 Ethnic Cuisine |
3 |
| CAHS
207 Techniques of Healthy Cooking |
3 |
| CAHS
208 Catering and Events |
3 |
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