| degrees |
A.A. Degree
Hospitality Management:Culinary Arts / Restaurant Management
Requirements for Degree |
units | |
HM 100 |
Calculations in Foodservice Occupations | 3 |
| HM 110 | Management and Supervisoin in the Hospitality Industry | 2 |
| HM 115 | Advertising and Sales in Food Service | 2 |
| HM 120 | Beverage Operations | 2 |
| HM 125 | Legal Aspects of the Hospitality Industry | 2 |
| HM 300 | Becoming A Chef | 3 |
| HM 310 | Sanitation, Safety and Equipment | 3 |
| HM 315 | Food Theory and Preparation (1) | 4 |
| HM 320 | Breads, Yeast Doughs and Pastry | 2 |
| HM 325 | Fine Baking and Pastry (European) | 2 |
| HM 340 | Cost Control in the Food Service Industry | 2 |
| HM 360 | Professional Cooking | 3 |
| HM 370 | Dining Room Management (2) | 2 |
| HM 380 | Restaurant Management and |
3 |
| HM 498 | Work Experience in Hospitality Management | 5 |
And a minimum of 3 units from the following: |
||
| HM 150 | Catering | 3 |
| HM 155 | Mediterranean Cuisine | 3 |
| HM 165 | Regional American Cuisine | 3 |
| HM180 | Garde Manger | 3 |
| HM 297 | Internship in Hospitality Management | 1-4 |
| HM 330 | Advanced Baking and Pastry | 3 |
(1) HM 315 is a prerequisite for all HM hot-food lab classes
(2) HM 370 requires an additional minimum of 8 hours per week in The Oak Cafe and a co-requisite of 2 units of HM 498
(3) HM 380 requires an additional minimum of 16 hours per week in The Oak Cafe and a co-requisite of 4 units of HM 498
Associate Degree Requirements: The Hospitality Management: Culinary Arts / Restaurant Management degree may be obtaind by completion of the required program, plus the general education requirements. (See ARC graduation requirements.)
Note: Please check the printed catalog for the most current requirements when you begin.
Certificate in Culinary Arts / Restaurant Management
Requirements for Certificate |
units | |
HM 100 |
Calculations in Foodservice Occupations | 3 |
| HM 110 | Management and Supervision in the Hospitality Industry | 2 |
| HM 115 | Advertising and Sales in Food Service | 2 |
| HM 120 | Beverage Operations | 2 |
| HM 125 | Legal Aspects of the Hospitality Industry | 2 |
| HM 300 | Becoming A Chef | 3 |
| HM 310 | Sanitation, Safety and Equipment | 3 |
| HM 315 | Food Theory and Preparation (1) | 4 |
| HM 320 | Breads, Yeast Doughs and Pastry | 2 |
| HM 325 | Fine Baking and Pastry (European) | 2 |
| HM 340 | Cost Control in the Food Service Industry | 2 |
| HM 360 | Professional Cooking | 3 |
| HM 370 | Dining Room Management (2) | 2 |
| HM 380 | Restaurant Management and |
3 |
| HM 498 | Work Experience in Hospitality Management | 5 |
And a minimum of 3 units from the following: |
||
| HM 150 | Catering | 3 |
| HM 155 | Mediterranean Cuisine | 3 |
| HM 165 | Regional American Cuisine | 3 |
| HM180 | Garde Manger | 3 |
| HM 297 | Internship in Hospitality Management | 1-4 |
| HM 330 | Advanced Baking and Pastry | 3 |
Certificate Hospitality Management : Restaurant Management
Requirements for Certificate |
units | |
HM 100 |
Calculations in Foodservice Occupations | 3 |
| HM 110 | Management and Supervision in the Hospitality Industry | 2 |
| HM 115 | Advertising and Sales in Food Service | 2 |
| HM 120 | Beverage Operations | 2 |
| HM 300 | Becoming A Chef | 3 |
| HM 310 | Sanitation, Safety and Equipment | 3 |
| HM 315 | Food Theory and Preparation (1) | 4 |
| HM 340 | Cost Control in the Food Service Industry | 2 |
| HM 370 | Dining Room Management (2) | 2 |
| HM 498 | Work Experience in Hospitality Management | 5 |
Introductory Baking Certificate
Requirements for Certificate |
Units | |
| HM 300 | Becoming A Chef | 3 |
| HM 310 | Sanitation, Safety and Equipment | 3 |
| HM 315 | Food Theory and Preparation (1) | 4 |
| HM 320 | Breads, Yeast Doughs and Pastry | 2 |
| HM 325 | Fine Baking and Pastry (European) | 2 |
| HM 330 | Advanced Baking and Pastry | 3 |
Recommended Course Sequence
Summer , Fall or Spring |
units |
|
HM 100 |
Calcualtions in Foodservice Occupations |
3 |
HM 300 |
Becoming A Chef |
3 |
| HM 310 | Sanitation, Safety and Equipment |
3 |
HM 315 |
Food Theory and Preparation |
4 |
| 13 Semester Units | ||
| Fall or Spring | ||
| HM 110 | Management and Supervision in the Hospitality Industry | 2 |
| HM 120 | Beverage Operations | 2 |
HM 320 |
Breads, Yeast Doughs and Pastry (4) |
2 |
HM 325 |
Fine Baking and Pastry (4) |
2 |
HM 360 |
Professional Cooking |
3 |
HM 370 |
Dining Room Management |
2 |
HM 498 |
Work Experience in Hospitality Management |
2 |
| 15 Semester Units | ||
| Fall or Spring | ||
HM 115 |
Advertising and Sales in Food Service |
2 |
HM 125 |
Legal Aspects of the Hospitality Industry |
2 |
HM 340 |
Cost Control in the Food Service Industry |
2 |
| Any 3 unit cooking lab elective | 3 | |
HM380 |
Restaurant Management and Production |
3 |
HM 498 |
Work Experience in Hospitality Management |
4 |
| 16 Semester Units |
(4) Both HM 320 & 325 are taught in 1/2 semester moduals, so they are not taken similtanioulsy.