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Culinary Arts Restaurant Management Program

Culinary Arts Restaurant Management Program

Culinary Arts Restaurant Management Certificate

Is food your art? Do you love the sound and smell of sizzling food? Do you enjoy “nourishing” people with the recipes you create? Deep down, do you secretly feel you could be the next Top Chef? If you answered YES to any of these questions, the Restaurant Management program at Laney College could be the place for you!

The major in Restaurant Management 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 the this exciting and growing industry. Students have the opportunity to demonstrate their talents and capabilities in the operations and supervision of the food preparation facilities at Laney College. With classes in cooking, safety, leadership, math, nutrition, and operational efficiency, the Restaurant Management AS Degree and Certificate of Achievement integrate the techniques and knowledge needed for success in this dynamic industry.

Please watch the video below to learn more about the Restaurant Management program and for a tour of our Bistro kitchen.

 

Note: This program includes frequent application of fractions, decimals, and percents percentages. The department recommends, if needed, to take an introductory Mathematics course to assist with these concepts.

The following are descriptions of classes you will experience in the Culinary Arts Restaurant Management program.

Just starting or not sure what to take, please see “Semesters at a Glance” at the bottom of this page.

Garde Manger and Contemporary American Bistro Cooking

Course Number: CULIN 31
Units: 7
Class: 12 hours laboratory
Prerequisite: CULIN 223, 224, 225, 227
Corequisite: CULIN 33, 53, 232

Appropriate department dress code and California Food Handlers Card required.
Acceptable for credit: CSU
Description: 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.

Managing Food Sanitation

Course Number: CULIN 33
Units: 2
Class: 2 hours lecture
Acceptable for credit: CSU

Description: 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.                Open to non-degree hospitality and culinary arts industry professionals, with department chair approval.

International Cuisine

Course Number: CULIN 41
Units: 7
Class: 3 hours lecture, 12 hours laboratory
Prerequisite: Culin 31, 33, 53, 232
Corequisite: Culin 50, 51

Appropriate department dress code and California Food Handlers Card required.
Acceptable for credit: CSU
Description: 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.

Principles of Food, Beverages, and Labor Controls

Course Number: CULIN 50
Units: 3
Class: 3 hours lecture
Prerequisite: Culin 31, 33, 53, 232
Corequisite: Culin 41, 51

Acceptable for credit: CSU
Description: Advanced theory and techniques of food-service and hospitality management: Emphasis on food, beverage, and labor cost controls; food, beverage, and service production quality standards; and menu analysis techniques.

Supervision in the Hospitality Industry

Course Number: CULIN 51
Units: 3
Class: 3 hour lecture
Prerequisite: Culin 31, 33, 53, 232
Corequisite: Culin 41, 50

Acceptable for credit: CSU
Description: 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.

Nutrition for Culinary Professionals

Course Number: CULIN 53
Units: 3
Class: 3 hour lecture
Prerequisite: Culin 223, 224, 225, 226, 227
Corequisite: Culin 31, 33, 232
Acceptable for credit: CSU

Description: 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.

Special Projects Laboratory

Course Number: CULIN 200
Units: 1-2
Class: 3-6 hours laboratory

Instructor approval required
Recommended preparation: Two semesters of any Culinary Arts baking courses or equivalent
Course study under this section may be repeated three times.
Description: Open laboratory for upgrading of specific culinary skills, and selected culinary projects.


Introduction to Baking 

Course Number: CULIN 203
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Prerequisite or Corequisite CULIN 215                                             Recommended Elective

Appropriate department dress code and California Food Handlers Card required.
Description: Fundamental theories, techniques, processes and methods in baking and pastry production: Basic principles including history of the industry, identification of equipment and ingredients, weights and measurements, safety and sanitation, basic formulas and production.                                                                                                           

 

OR

Basic Patisserie

Course Number: CULIN 204
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Prerequisite or Corequisite CULIN 215                                             Recommended Elective

Appropriate department dress code and California Food Handlers Card required.
Description: Introduction to baking theory and practice: Organization of work and production; classical to modern techniques for cakes, pies, tarts, and cookie-making methods.

Culinary Arts Fundamentals Lab

Course Number: CULIN 212
Units: 4
Class: 12 hours laboratory
Corequisite: Culin 214, 215, 217, 218

Appropriate department dress code and California Food Handlers Card required.
Description: 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.

Hospitality Careers and Skills Development

Course Number: CULIN 214
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 215, 217, 218

Description: 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.

Culinary Math Fundamentals

Course Number CULIN 215
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 217, 218

Description: Culinary math fundamentals: Theory and application of mathematics used in the hospitality industry.

Recipe, Formula, and Food Costs

Course Number: CULIN 217
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 218

Description: Development and standardization of food production: Techniques in relation to planning and quality.

Ingredients and Equipment

Course Number: CULIN 218
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 217

Description: 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.

Soups, Stocks and Sauces

Course Number: CULIN 223
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 224, 225, 226, 227

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

Dynamics of Heat Cooking

Course Number: CULIN 224
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 223, 225, 226, 227

Description: How to make your food sizzle: From simmering to sautéing, learn the techniques of transferring fire to your food; braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling.

Introduction to Garde Manger and Food Presentation

Course Number: CULIN 225
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 223, 224, 226, 227

Description: Introduction to quantity cold-food production, display, food art, and plate presentation: Salads, sandwiches, cheeses, deli meats, non-meat proteins, and restaurant dessert presentations.

Quantity Food Production Lab

Course Number: CULIN 227
Units: 3
Class: 9 hours laboratory
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 223, 224, 225, 226

Appropriate department dress code and California Food Handlers Card required.
Description: High volume food production in fast-paced restaurant setting: applying techniques of heat transfer to food: braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling; use of commercial food production equipment and tools; use of standardized recipes, food display, application of speed and accuracy in food production

Dining Room Service and Management

Course Number: CULIN 232
Units: 2
Class: 2 hours lecture
Prerequisite: Culin 223, 224, 225, 226, 227
Corequisite: Culin 31, 33, 53

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

How to Open a Cooking Business

Course Number: CULIN 233
Units: 2
Class: 2 hours lecture

Elective offered in Summer Session

Description: Preparation for opening a food business: Emphasis in math, accounting, investment, financing, budgeting, food cost and pricing.

Introduction to Cooking Techniques

Course Number: CULIN 234
Units: 4
Class: 2 hours lecture, 6 hours lab

Offered in Summer Session

Appropriate department dress code and California Food Handlers Card required.                                                         Description: Food preparation of and terminology Basic preparation of salads, sandwiches, breakfast cooking and knife cuts, sanitation and safety; professional responsibilities.

Occupational Work Experience In Culinary Arts/Cooking

Course Number: COPED 472C
Units: 1-4 units

Class: hours to be arranged (GR)

Semesters at a Glance~

Culinary Arts & Restaurant Management

Course #Course TitleUnits
First Semester
CULIN 212Introduction to Culinary Arts Fundamentals Lab4
CULIN 214Hospitality Careers and Skills Development1
CULIN 215Culinary Math Fundamentals1
CULIN 217Recipe, Formula, and Food Costs1
CULIN 218Ingredients and Equipment1
Second Semester
CULN 223Stocks, Soups and Sauces1
CULN 224Dynamics of Heat Cooking1
CULN 225Introduction to Garde Manger and Food Presentation1
CULN 227Quantity Food Production Lab3
RecommendedCULN 203 or 204, Introduction to Baking or Basic Patisserie4
Third Semester
CULIN 31Garde Manger and Contemporary American Bistro Cooking7
CULIN 33Managing Food Sanitation2
CULIN 53Nutrition for the Culinary Professionals3
CULIN 232Dining Room Service and Management2
Fourth Semester
CULIN 41International Cuisine7
CULIN 50Principles of Food, Beverage, and Labor Controls3
CULIN 51Supervision in the Hospitality Industry3
Total Required Units41
 

 

Culinary Foundations

Course #Course TitleUnits
First Semester
CULIN 212Introduction to Culinary Arts Fundamentals Lab4
CULIN 214Hospitality Careers and Skills Development1
CULIN 215Culinary Math Fundamentals1
CULIN 217Recipe, Formula, and Food Costs1
CULIN 218Ingredients and Equipment1
Second Semester
 CULIN 223Stocks, Soups and Sauces1
CULIN 224Dynamics of Heat Cooking1
CULIN 225Introduction to Garde Manger and Food Presentation1
CULIN 227Quantity Food Production Lab3
CULIN 229Culinary Career Success Strategies2
Total Required Units:16

We highly encourage students to earn their A.S. Degree. In order to do so, we recommend that you see a counselor who will assist you with adding the required general education classes.

General education classes can be completed within  2 years in conjunction with the Restaurant Management curriculum. 

In addition, we offer Co-op Education. This program enables students who are working during school (in restaurants, hotels, catering, and other professional food service positions) to gain extra units toward their degree. 

We also offer help  finding internships for co-op education, job placement, and university transfer.