Culinary Arts & Restaurant Management Degree

The Culinary Arts & Restaurant Management program provides students the practical cooking experience and technical theory for employment in multiple culinary career paths, including: restaurants, hotels, cruise ships, catering, product development, cottage industries, media, and self-employment.

Take courses in international and contemporary American cuisine, baking and patisserie, and modern and classic hospitality and service styles. During their studies, students also demonstrate their capabilities in the operations and supervision of the Laney College Cafeteria and Bistro Restaurant, an entirely student-run contemporary American restaurant located on campus. We also offer help finding internships for co-op education and job placement.

All related work or experience while completing the program can count as extra credits towards your degree.

Credential Awarded: Certificate of  Achievement

By adding 21 units of General Education classes  you can petition for an

A.S. Degree in Culinary Arts & Restaurant Management – 60 units total

Units: 39

Courses: 15

Average Length: 4 semesters

Class Schedules

We primarily meet on campus for lab instruction, practical experience and hands-on learning in a safe, clean environment. Some classes are also partially online to cover concepts and foundational instruction.

FIRST SEMESTER:

Introduction to Culinary Arts

Course Number: CULIN 212

Units: 4

Class: 2 hours lecture, 6 hours laboratory

Recommended Concurrent Courses: CULIN 215, 217, 218

Introduction to culinary principles: Ingredient identification and uses, knife skills, cooking techniques, instruction and practice in safety and sanitation, navigating a commercial kitchen and equipment, professionalism, and making delicious food.

Culinary Math Fundamentals

Course Number: CULIN 215

Units: 1

Class: 1 hour lecture

Recommended Concurrent Courses: CULIN 212, 217, 218

Culinary math fundamentals: Theory and application of mathematics used in the hospitality industry including weights and measures.

Formulas and Food Costs

Course Number: CULIN 217

Units: 1

Class: 1 hour lecture

Recommended Concurrent Courses: CULIN 212, 215, 218

Theory and application of mathematics used in the hospitality industry: Weight and measurement conversions, recipe costing, yield analysis, and techniques for planning quantity production.

Ingredients and Equipment

Course Number: CULIN 218

Units: 1

Class: 1 hour lecture

Recommended Concurrent Courses: CULIN 212, 215, 217

Introduction to the latest ingredients and equipment used in today’s professional kitchens: Explore vital ingredients of the modern kitchen; fruits, vegetables, herbs, spices, grains, dairy and more; includes storage, handling, and processing.

SECOND SEMESTER:

Stocks, Soups and Sauces

Course Number: CULIN 223

Units: 1

Class: 1 hour lecture

Recommended Preparation: CULIN 212, 215, 217, 218

Introduction to stocks, soups, and sauces: From bone broth to béarnaise, the art and science of preparing delicious food.

Principals of Heat Cooking

Course Number: CULIN 224

Units: 1

Class: 1 hour lecture

Recommended Preparation: CULIN 212, 215, 217, 218

Introduction to methods that make food sizzle: Simmering to sautéing, techniques of transferring fire to food; braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling.

Dynamic Heat Cooking

Course Number: CULIN 227

Units: 4

Class: 2 hours lecture, 6 hours laboratory

Recommended Preparation: CULIN 212, 215, 217, 218

Food preparation and cooking methods focused on the transfer of fire to food: Braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling; use of commercial cooking tools and equipment, standardized recipes, aesthetic presentation, and application of speed and accuracy.

Managing Food Sanitation

Course Number: CULIN 228

Units: 1

Class: 1 hour lecture

Recommended Preparation: CULIN 212, 215, 217, 218

Advanced theory and principles of food sanitation: Safe food handling and storage, HACCP program planning, OSHA regulations, and personal hygiene and safety.  Preparation for NRA SERVSAFE certification exam. Not open for credit to students who have completed or are currently enrolled in CULIN 33.

THIRD SEMESTER:

Dining Room Service and Management

Course Number: CULIN 232

Units: 1

Class: 1 hour lecture

Recommended Preparation: CULIN 212, 215, 217, 218, 223, 224, 227, 228

Contemporary and classical dining service and management: Fine art of hospitality, dining room management, steps to “service progression,” and beverage service, quick and full service restaurant operations, management and supervision.

Culinary Nutrition

Course Number: CULIN 235

Units: 3

Class: 3 hours lecture

Recommended Preparation: CULIN 212, 215, 217, 218, 223, 224, 227, 228

Introduction to the elements of nutrition and health: Overview of relationship between food and health, the importance of nutrition on a personal level, developing and modifying healthy recipes, nutritional menu planning, and marketing good nutrition to the public. Not open for credit to students who have completed or are currently enrolled in CULIN 53.

Culinary Career Development

Course Number: CULIN 236

Units: 1

Class: 1 hour lecture

Recommended Preparation: CULIN 212, 215, 217, 218, 223, 224, 227, 228

Preparation for work and career success in the Culinary Arts: Preparing resumes and cover letters, completing job applications, interviewing techniques, social media profile development, investigating job search resources, and completion of professional portfolio. Not open for students who have completed CULIN 214.

Garde Manger and Contemporary American Bistro Cooking

Course Number: CULIN 237

Units: 7

Class: 3 hours lecture, 12 hours lab

Recommended Preparation: CULIN 212, 215, 217, 218, 223, 224, 227, 228

Introduction to professional fine-dining restaurant foodservice: Focus on a la carte cooking and garde manger; hands-on lab experience in a working restaurant incorporating contemporary American cooking techniques and theories. Appropriate department dress code required. Not open for students who have completed CULIN 31.

FOURTH SEMESTER:

International Cuisine

Course Number: CULIN 238

Units: 7

Class: 3 hours lecture, 12 hours lab

Recommended Preparation: CULIN 212, 215, 217, 218, 223, 224, 227, 228, 232, 235, 236, 237

Capstone course in professional fine-dining restaurant food service: Progressive integration of a la carte cooking; hands-on lab experience in a working restaurant incorporating international cooking methods and ingredients; and advanced cooking and plating techniques. Appropriate department dress code required. Not open for students who have completed CULIN 41.

Supervision in the Hospitality Industry

Course Number: CULIN 242

Units: 3

Class: 3 hours lecture

Recommended Preparation: CULIN 212, 215, 217, 218, 223, 224, 227, 228, 232, 235, 236, 237

Advanced theory and techniques of food-service and hospitality industry workforce management: Theories and principles of human relations and personnel management skills, including, ethics, the hiring process, standard operating procedures, legal considerations, compensation, benefits, discrimination, harassment, and wellness. Not open for students who have completed CULIN 51.

Principles of Food, Beverage, and Labor Controls

Course Number: CULIN 243

Units: 3

Class: 3 hours lecture

Recommended Preparation: CULIN 212, 215, 217, 218, 223, 224, 227, 228, 232, 235, 236, 237

Advanced theory and techniques of food-service and hospitality management: Emphasis on food, beverage, and labor cost controls; service production quality standards; and menu analysis techniques. Not open for students who have completed CULIN 50.