Cabrillo College's Culinary Arts and Hospitality Management program provides the student with the basic culinary skills in food preparation and service, advanced à la carte dining, and buffet food productions, as well as food service management training for the industry. Cabrillo College offers basic skills Certificates of Achievement in cooking, baking, and catering (16 units each) and/or a Certificate of Achievement in Culinary Arts (36 units).The Certificates of Achievement are stepping stones towards a degree in Culinary Arts. When a student has completed 33 units of Culinary Arts core classes and also completed 21 additional units of general education, they can then complete an A.S. Degree in Culinary Arts and Hospitality Management. The program is located at the beautiful Sesnon House Mansion where there is a full-service restaurant and a catering facility open to the public. The students gain hands-on experience in fine dining and catering events up to 200 people. Check out the website for the Sesnon House at www.cabrillo.edu/services/sesnon.
Career Opportunities in Culinary Arts, Hospitality Management
Any dish that a trained culinarian creates can be a work of art in both tasted and visual appeal. As a business, though, a graduate from Culinary Arts and Hospitality Management means employability. The California Restaurant Association (www.calrest.org) indicates that: • California eating and drinking place sales are projected to rise • In a recent survey,California's new restaurants exceed 6,000; more than any other state in the nation for the same surveying period • In recent years consumers spent more money at restaurants than they did at the supermarket • Typically, restaurant owners start their careers working as a dishwasher, busser, or cook. In fact, more than 9 out of 10 salaried restaurant employees started out as hourly employees • The restaurant industry is the largest employer in California, providing over 950,000 jobs. The restaurant industry provides work for almost 7% of those employed in California.
Program Learning Outcomes:
A. Demonstrate knowledge of fundamental cooking theory.
B. Produce consistent quality products at entry level cook and entry level baker in respective industries.
C. Analyze the skill and experience necessary for success in the field of Hospitality Management.
D. Synthesize food sanitation theory, public health laws,and sage food-handling techniques.
Enrollment Projections
30 projected enrolled annually
Completer Projections
15 projected completers annually
The primary goal of this program is to prepare students for employment as entry level kitchen prep workers. This certificate focusses on abroad range of skills to be utilized throughout the kitchen so that the worker will be a valuable resource in many areas of the kitchen rather than in one specific department.
The primary objectives of this program are:
1. To produce kitchen workers with a variety of skills and knowledge of food and food preparation.
Course | Title | Units | Year/Semester (Y1 or S1) |
---|---|---|---|
CAHM 10 | Introduction to Hospitality Management | 3 | S1 |
CAHM 50A | Introduction to Culinary Arts Basics | 1 | S1 |
CAHM 50B | Introduction to Entree Preparation and Service | 1 | S1 |
CAHM 50C | Introduction to Appetizers and Baking Preparation | 1 | S1 |
CAHM 50L | Introduction to Culinary Arts Lab | 2 | S1 |
CAHM 64 Sanitation and Hygiene 2 S2
CAHM 149 Cake Decorating 1 S2
OR CAHM 171 The Art of Creating Wedding Cakes 1 S2
CAHM 153 Garde Manger 2 S2
OR CAHM 167 Cultural and Ethnic Foods 2 S2
CAHM 155 Basic Baking and Pastry 3 S2
as above
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