Hospitality Management

Associate Degree

A.A. in Hospitality Management: Culinary Arts/Restaurant Management

This degree focuses on basic and advanced culinary techniques, related to both hot food and baking. It emphasizes supervisory and management skills, marketing, and financial accountability. The Oak Cafe provides a management training lab for advanced students in the program.

Degree Requirements

Course Code Course Title Units
HM 100 Calculations in Foodservice Occupations 3
HM 101 Introductory Culinary Skills 1.5
HM 110 Management and Supervision in the Hospitality Industry 2
HM 115 Advertising and Sales in Food Service 2
HM 120 Beverage Operation 2
HM 150 Catering 3
HM 300 Introduction to Hospitality - Becoming a Chef 3
HM 310 Sanitation, Safety and Equipment 3
HM 315 Food Theory and Preparation 41
HM 320 Breads and Yeast Doughs 2
HM 325 Components of Baking and Pastry 2
HM 340 Cost Control in the Food Service Industry 2
HM 360 Professional Cooking 3
HM 370 Dining Room Management 22
HM 380 Restaurant Management and Production 33
A minimum of 5 units from the following: 5
HM 498 Work Experience in Hospitality Management (1 - 4)
A minimum of 3 units from the following: 34
HM 155 Mediterranean Cuisine (3)
HM 165 Regional American Cuisine (3)
HM 180 Garde Manger (3)
HM 330 Advanced Baking and Pastry (3)
HM 375 Bakery Management and Production (2)
Total Units: 45.5

1HM 315 is a prerequisite for all HM hot-food lab classes

2HM 370 HM 370 has a co-requisite of HM 498, requiring a minimum of 8 hours per week in The Oak Café.

3HM 380 HM 370 has a co-requisite of HM 498, requiring a minimum of 16 hours per week in The Oak Café.

4HM 375 has a corequisite of HM 498, requiring a minimum of two days per week in The Oak Café Bakery.

The Hospitality Management: Culinary Arts/Restaurant Management Associate in Arts (A.A.) degree may be obtained by completion of the required program, plus general education requirements, plus sufficient electives to meet a 60-unit total. See ARC graduation requirements.

Student Learning Outcomes

Upon completion of this program, the student will be able to:

  • analyze and design cost effective labor and production schedules.
  • analyze and compare methods of internal cost control.
  • assess contracts commonly used in the food service industry.
  • choose and demonstrate optimal cooking procedures for all categories of foods to include, but not be limited to the following: vegetables, fruits, fats and oils, milk products, eggs, legumes, grains, baked products, poultry, meat, seafood, and soups.
  • assess standards and procedures for delivery concepts into appropriate restaurant service.
  • construct menus considering food, labor, production costs, and marketing.
  • evaluate quality principles to management of the restaurant kitchen, including team building.

Career Information

The hospitality industry is one of the fastest growing market segments available for entry level and professional employees. Businesses including restaurants, hotels, theme parks, bakeries, cruise ships, caterers, and grocery stores are in search of line cooks, entry level and advanced managers, chefs, sous chefs, servers, and more.

Certificates of Achievement

Baking and Pastry Certificate

This certificate provides hands-on learning focused on job skills with an emphasis on baking and pastry. It includes production baking, candies, wedding and specialty cakes, plated desserts, and artisan breads.

Certificate Requirements

Course Code Course Title Units
HM 300 Introduction to Hospitality - Becoming a Chef 3
HM 310 Sanitation, Safety and Equipment 3
HM 315 Food Theory and Preparation 4
HM 320 Breads and Yeast Doughs 2
HM 325 Components of Baking and Pastry 2
HM 326 Intermediate Baking Retail Bakery Products 2
HM 328 Intermediate Baking American and European Cakes 2
HM 330 Advanced Baking and Pastry 3
HM 375 Bakery Management and Production 2
A minimum of 2 units from the following: 2
HM 498 Work Experience in Hospitality Management (1 - 4)
Total Units: 25

Student Learning Outcomes

Upon completion of this program, the student will be able to:

  • assess and demonstrate basic mixing methods for yeast doughs, cakes, cookies, and pastries.
  • analyze and critique professional, commercial bakeshop ingredients and supplies.
  • analyze quality defects in baked products and specify possible errors in technique or ingredient selection.
  • prepare and critique a variety of products including biscuits, artisan breads, Danish pastries, muffins, coffee cakes, pies, tarts, puff pastries, cakes, cookies, pastry cream, pate a choux, icings, souffles, ice creams, and meringues.

Gainful Employment

The US Department of Education requires colleges to disclose a variety of information for any program that is eligible for financial aid that "prepares students for gainful employment in a recognized occupation." The following link provides Gainful Employment Disclosure information for this certificate program:

Gainful Employment Information for Baking and Pastry Certificate of Achievement

Career Information

Opportunities for qualified people in the restaurant field are endless. The demand for trained bakers in all types of restaurants and food service organizations continue to grow.


Culinary Arts/ Restaurant Management Certificate

This certificate focuses on basic and advanced culinary techniques, related to both hot food and baking. It emphasizes supervisory and management skills, marketing, and financial accountability. The Oak Cafe is a small, fine dining restaurant that provides a management training lab for advanced students in the program.

Certificate Requirements

Course Code Course Title Units
HM 100 Calculations in Foodservice Occupations 3
HM 101 Introductory Culinary Skills 1.5
HM 110 Management and Supervision in the Hospitality Industry 2
HM 115 Advertising and Sales in Food Service 2
HM 120 Beverage Operation 2
HM 150 Catering 3
HM 300 Introduction to Hospitality - Becoming a Chef 3
HM 310 Sanitation, Safety and Equipment 3
HM 315 Food Theory and Preparation 41
HM 320 Breads and Yeast Doughs 2
HM 325 Components of Baking and Pastry 2
HM 340 Cost Control in the Food Service Industry 2
HM 360 Professional Cooking 3
HM 370 Dining Room Management 22
HM 380 Restaurant Management and Production 33
A minimum of 5 units from the following: 5
HM 498 Work Experience in Hospitality Management (1 - 4)
A minimum of 3 units from the following: 34
HM 155 Mediterranean Cuisine (3)
HM 165 Regional American Cuisine (3)
HM 180 Garde Manger (3)
HM 330 Advanced Baking and Pastry (3)
HM 375 Bakery Management and Production (2)
Total Units: 45.5

1HM 315 is a prerequisite for all HM hot-food lab classes

2HM 370 has a co-requisite of HM 498, requiring a minimum of 8 hours per week in The Oak Café.

3HM 380 HM 370 has a co-requisite of HM 498, requiring a minimum of 16 hours per week in The Oak Café.

4HM 375 has a co-requisite of HM 498, requiring a minimum of 2 days per week in The Oak Café Bakery.

Student Learning Outcomes

Upon completion of this program, the student will be able to:

  • analyze and design cost effective labor and production schedules.
  • analyze and compare methods of internal cost control.
  • choose and demonstrate optimal cooking procedures for all categories of foods to include, but not limited to the following: vegetables, fruits, fats and oils, milk products, eggs, legumes, grains, baked products, poultry, meat, seafood, and soups.
  • assess standards and procedures for delivery concepts into appropriate restaurant service.
  • construct menus considering food, labor, production costs, and marketing.
  • evaluate quality principles to the management of the restaurant kitchen, including team building.

Gainful Employment

The US Department of Education requires colleges to disclose a variety of information for any program that is eligible for financial aid that "prepares students for gainful employment in a recognized occupation." The following link provides Gainful Employment Disclosure information for this certificate program:

Gainful Employment Information for Culinary Arts/ Restaurant Management Certificate of Achievement

Career Information

Opportunities for qualified people in the restaurant field are endless. The demand for trained cooks, chefs, and managers in all types of restaurants and food service organizations continues to grow.


Hospitality Management: Restaurant Management Certificate

This Certificate provides hands-on learning with an emphasis on supervisory and management skills in the restaurant environment. Management and the front-of-the-house skills are emphasized, with students learning basic culinary skills. The Oak Cafe is a small, fine dining restaurant that provides a management training lab for advanced students in the program.

Certificate Requirements

Course Code Course Title 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 Operation 2
HM 300 Introduction to Hospitality - Becoming a Chef 3
HM 310 Sanitation, Safety and Equipment 3
HM 315 Food Theory and Preparation 4
HM 340 Cost Control in the Food Service Industry 2
HM 370 Dining Room Management 21
A minimum of 5 units from the following: 5
HM 498 Work Experience in Hospitality Management (1 - 4)
Total Units: 28

1HM 370 requires an additional minimum of 8 hours per week in The Oak Cafe

Student Learning Outcomes

Upon completion of this program, the student will be able to:

  • analyze and design cost effective labor and production schedules.
  • analyze and compare methods of internal cost control.
  • assess standards and procedures for delivery concepts into appropriate restaurant service.
  • construct menus considering food, labor, production costs, and marketing.
  • evaluate quality principles to the management of a restaurant, including team building and motivation.

Gainful Employment

The US Department of Education requires colleges to disclose a variety of information for any program that is eligible for financial aid that "prepares students for gainful employment in a recognized occupation." The following link provides Gainful Employment Disclosure information for this certificate program:

Gainful Employment Information for Hospitality Management: Restaurant Management Certificate of Achievement

Career Information

The continued growth of the hospitality industry has resulted in an increased need for qualified managers, both entry level and advanced, in all levels of restaurants, hotels, bakeries and other food service and hospitality establishments.