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Culinary Arts Degrees & Certificates

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Culinary Foundations - Certificate of Achievement

This Certificate is composed of courses designed for the individual seeking to acquire culinary skills for employment within the exciting and fast-growing food service industry.

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Culinary Arts & Restaurant Management - Certificate of Achievement

This Certificate offers technical trade theory and practical laboratory experiences in restaurant management and cooking procedures that prepare students for entry into the numerous and diverse job classifications of this exciting and growing industry.

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Culinary Arts & Restaurant Management - A.S. Degree

This Degree offers technical trade theory and practical laboratory experiences in restaurant management and cooking procedures that prepare students for entry into the numerous and diverse job classifications of this exciting and growing industry.

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Hospitality Management - LAN AS-T Degree

The Associate in Science in Hospitality Management for Transfer degree (AS-T CULIN) is designed to prepare students for a seamless transfer with junior status and priority admission to their local CSU campus to a program or major in Hospitality Management or similar major for completion of a baccalaureate degree.

Students are required to complete:
  • Completion of 60 semester units or 90 quarter units that are eligible for transfer to the California State University, including both of the following:
(A) The Intersegmental General Education Transfer Curriculum (IGETC) or the California State University General Education – Breadth Requirements.
(B) A minimum of 18 semester units or 27 quarter units in a major or area of emphasis, as determined by the community college district.
  • Obtainment of a minimum grade point average of 2.0. Students must earn a C (or "P") or better in all courses required for the major or area of emphasis.
  • No more than 60 semester units are required.
The Associate in Science in Hospitality Management for Transfer degree (AS-T CULIN) will also assist Hospitality Management major students to transfer to a U.C. or other baccalaureate institutions. Students are advised to consult with a counselor to verify transfer requirements.

Required Core:
CULIN 044 - Introduction to Hospitality (3 units)
List A: Select three course (8-10 units):
ECON 002 - Principles of Economics (Micro-Economics) (3 units)
CULIN 028 - Managing Sanitation and Safety (2 units)
CULIN 043 - Food, Beverage and Labor Controls (3 units)
CULIN 027 - Cuisine Fundamentals (4 units)
List B: Select two courses (7-8 units):
BUS 001A - Financial Accounting (4 units)
BUS 002 - Introduction to Business Law (3 units)
MATH 013 - Introduction to Statistics (4 units)
Total Major Units: Min (18) Max (21)
IGETC or CSU GE-Breadth Education pattern: Min (37) Max (39)
CSU Transferable General Elective Courses to meet 60 units
Total Units: 60

  • Produce food according to professional industry standards.
  • Demonstrate current food service sanitation procedures.
  • Analyze current hospitality trends and their effect on customer service and industry growth.

Advanced Culinary Techniques - Certificate of Achievement

This Certificate is designed specifically for culinary industry workers. It is a program of Applied Professional Training meant for hospitality employees, seeking to advance their careers into upper management and/or ownership.

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Laney College Culinary Baking and Pastry

Baking And Pastry - Certificate of Achievement

This Certificate prepares you for an entry level baking employment, baker, pastry chef/owner and food industry trend setter or a stepping stone to a four year college.

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Baking & Pastry - A.S. Degree

This Degree prepares you for an entry level baking employment, baker, pastry chef/owner and food industry trend setter or a stepping stone to a four year college.

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