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Recommended Course Sequence

Summer , Fall or Spring
 
units
HM 100
Calculations 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 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
 
 
14 Semester Units