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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.

Questions?

Contact: Shelley DoonanTitle: Program CoordinatorContact: SDoonan@mtsac.edu
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Certificate & Degree Details

Select a certificate below to expand details
  • Culinary Arts Management AS Degree

    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
    °ä±«³¢Ìý101Professional Cooking Foundations3
    °ä±«³¢Ìý102Professional Cooking I3
    °ä±«³¢Ìý103Professional Cooking II2.5
    °ä±«³¢Ìý104Garde Manger3
    °ä±«³¢Ìý105Baking and Pastry I3
    °ä±«³¢Ìý107World Cuisines2.5
    °ä±«³¢Ìý111Exploring Beverages3
    °ä±«³¢Ìý113Commercial Food Production3
    °ä±«³¢Ìý114Dining Room Service Management3
    °ä±«³¢Ìý115Restaurant Operations4
    ±á¸é²ÑÌý52Food Safety and Sanitation2
    ±á¸é²ÑÌý56Hospitality Supervision3
    ±á¸é²ÑÌý57Hospitality Cost Control3
    ±á¸é²ÑÌý59Introduction to Food and Beverage Management3
    Required Electives 2.5-4
    Select a minimum of 2.5 units:
    °ä±«³¢Ìý91
    Culinary Work Experience
    °ä±«³¢Ìý106
    Baking and Pastry II
    °ä±«³¢Ìý108
    Specialty Cuisines
    °ä±«³¢Ìý110
    Street Foods
    °ä±«³¢Ìý112
    Sustainability in Culinary Arts
    °ä±«³¢Ìý121
    American Regional Cuisine
    °ä±«³¢Ìý125
    Food Service Entrepreneurship
    Total Units43.5-45
  • Culinary - Advanced Certificate

    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
    °ä±«³¢Ìý101Professional Cooking Foundations3
    °ä±«³¢Ìý102Professional Cooking I3
    °ä±«³¢Ìý103Professional Cooking II2.5
    °ä±«³¢Ìý104Garde Manger3
    °ä±«³¢Ìý105Baking and Pastry I3
    °ä±«³¢Ìý107World Cuisines2.5
    °ä±«³¢Ìý111Exploring Beverages3
    °ä±«³¢Ìý113Commercial Food Production3
    °ä±«³¢Ìý114Dining Room Service Management3
    °ä±«³¢Ìý115Restaurant Operations4
    ±á¸é²ÑÌý52Food Safety and Sanitation2
    ±á¸é²ÑÌý56Hospitality Supervision3
    ±á¸é²ÑÌý57Hospitality Cost Control3
    ±á¸é²ÑÌý59Introduction to Food and Beverage Management3
    Required Electives2.5-4
    Choose a minimum of 2.5 units from the following:
    °ä±«³¢Ìý91
    Culinary Work Experience
    °ä±«³¢Ìý106
    Baking and Pastry II
    °ä±«³¢Ìý108
    Specialty Cuisines
    °ä±«³¢Ìý110
    Street Foods
    °ä±«³¢Ìý112
    Sustainability in Culinary Arts
    °ä±«³¢Ìý121
    American Regional Cuisine
    °ä±«³¢Ìý125
    Food Service Entrepreneurship
    Total Units43.5-45
How to Complete the Program

Guided Pathways

Program Guided Pathways

Department Contact

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

Office Contact

Location: Building 78-1120Phone: (909) 274 - 4856
 
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×îÐÂÌÇÐÄVlog does not discriminate on the basis of race, color, national origin, sex, disability, age, ethnic group identification, immigration status, religion, gender, gender identification, gender expression, military and veteran status, marital status, medical condition, ancestry, sexual orientation, or any other characteristic protected under applicable federal or state law in its programs or activities. Inquiries about Title IX, Title II, or Section 504 may be referred to Ryan Wilson, Building 4 (Human Resources), (909) 274-5249, and eeo.titleix@mtsac.edu, or the U.S. Department of Education's Office of Civil Rights.

×îÐÂÌÇÐÄVlog offers classes in career and technical education (CTE) program areas such as Animation and Gaming, Culinary Arts, Geographic Information Systems, Veterinary Technology, Fire Technology, and many more, under its open admissions policy. For more information about CTE course offerings and admissions criteria, please refer to our Academic Divisions and Departments web page or contact the Career Education Office. Lack of English proficiency will not be a barrier to admission and participation in career and technical education programs.