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Thousands of students get their start at Mt. SAC every year. Take the path to your future career one step further by enrolling in our program.

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Contact: Shelley DoonanTitle: Program CoordinatorContact: SDoonan@mtsac.edu
Career Outlook

Certificate & Degree Details

Select a certificate below to expand details
  • Culinary Arts Management

    Business Division 
    Degree S0448

    Culinary Arts associate in science degree program; you'll learn the craft cooking and business management skills. Students gain practical training in a state-of-the-art commercial kitchen with professional tools and quality ingredients. Learn to prepare a wide variety of dishes and cuisines, follow food safety procedures, and understand business concepts that apply to the foodservice industry. This path prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other foodservice businesses.

    Required Courses 

    Course Prefix Course Name Units
    CUL 101Professional Cooking Foundations3
    CUL 102Professional Cooking I3
    CUL 103Professional Cooking II2.5
    CUL 104Garde Manger3
    CUL 105Baking and Pastry I3
    CUL 107World Cuisines2.5
    CUL 111Exploring Beverages3
    CUL 113Commercial Food Production3
    CUL 114Dining Room Service Management3
    CUL 115Restaurant Operations4
    HRM 52Food Safety and Sanitation2
    HRM 56Hospitality Supervision3
    HRM 57Hospitality Cost Control3
    HRM 59Introduction to Food and Beverage Management3
    Required Electives 2.5-4
    Select a minimum of 2.5 units:
    CUL 91
    Culinary Work Experience
    CUL 106
    Baking and Pastry II
    CUL 108
    Specialty Cuisines
    CUL 110
    Street Foods
    CUL 112
    Sustainability in Culinary Arts
    CUL 121
    American Regional Cuisine
    CUL 125
    Food Service Entrepreneurship
    Total Units43.5-45
  • Culinary - Advanced

    Business Division
    Certificate T0457

    The certificate prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, cost control, menu planning, and nutrition. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification. The program combines management theory and practical application of skills and abilities preparing them to meet the needs of employers.

    Required Courses

    Course Prefix Course Name Units
    CUL 101Professional Cooking Foundations3
    CUL 102Professional Cooking I3
    CUL 103Professional Cooking II2.5
    CUL 104Garde Manger3
    CUL 105Baking and Pastry I3
    CUL 107World Cuisines2.5
    CUL 111Exploring Beverages3
    CUL 113Commercial Food Production3
    CUL 114Dining Room Service Management3
    CUL 115Restaurant Operations4
    HRM 52Food Safety and Sanitation2
    HRM 56Hospitality Supervision3
    HRM 57Hospitality Cost Control3
    HRM 59Introduction to Food and Beverage Management3
    Required Electives2.5-4
    Choose a minimum of 2.5 units from the following:
    CUL 91
    Culinary Work Experience
    CUL 106
    Baking and Pastry II
    CUL 108
    Specialty Cuisines
    CUL 110
    Street Foods
    CUL 112
    Sustainability in Culinary Arts
    CUL 121
    American Regional Cuisine
    CUL 125
    Food Service Entrepreneurship
    Total Units43.5-45
How to Complete the Program

Guided Pathways

Program Guided Pathways

Contacts

Department Contact

Contact: Shelley DoonanTitle: Program CoordinatorContact: SDoonan@mtsac.edu

Office Contact

Location: Building 78-1120Phone: (909) 274 - 4856