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Culinary Arts & Restaurant Management Degree

Culinary Arts & Restaurant Management Degree

Overview

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: A.S. Degree in Culinary Arts & Restaurant Management

Units: 39

Courses: 16

Average Length: 4 semesters (2 years)

Semesters at a Glance

Culinary Arts & Restaurant Management
Course #Course TitleUnits
First Semester
CULIN 212Introduction to Culinary Arts4
CULIN 215Culinary Math Fundamentals1
CULIN 217Formulas and Food Costs1
CULIN 218Ingredients and Equipment1
Second Semester
CULN 223Stocks, Soups and Sauces1
CULN 224Principles of Heat Cooking1
CULN 227Dynamic Heat Cooking4
CULN 228Managing Food Sanitation1
RecommendedCULN 203 or 204, Introduction to Baking Foundations or Baking Fundamentals4
Third Semester
CULIN 232Dining Room Service & Management1
CULIN 235Culinary Nutrition3
CULIN 236Culinary Career Development1
CULIN 237Garde Manger and Contemporary American Bistro Cooking7
Fourth Semester
CULIN 238International Cuisine7
CULIN 242Supervision in the Hospitality Industry3
CULIN 243Principles of Food, Beverage, and Labor Controls3
Total Required Units39

Course Listing

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.

Introduction to Culinary Arts

Course Number: CULIN 212
Units: 1

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.

Culinary Math Fundamentals

Course Number: CULIN 215
Units: 1

Description: 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

Description: 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

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.

 

Stocks, Soups and Sauces

Course Number: CULIN 223
Units: 3

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

 

Principals of Heat Cooking

Course Number: CULIN 224
Units: 1

Description: 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

Description: 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

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. Not open for credit to students who have completed or are currently enrolled in CULIN 33

Dining Room Service and Management

Course Number: CULIN 232
Units: 1

Description: 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

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. 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

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. Not open for students who have completed CULIN 214.

 

Garde Manger and Contemporary American Bistro Cooking

Course Number CULIN 237
Units: 7

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. Not open for students who have completed CULIN 31.

 

International Cuisine

Course Number: CULIN 238
Units: 7

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. Not open for students who have completed CULIN 41.

 

Supervision in the Hospitality Industry

Course Number: CULIN 242
Units: 3

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. Not open for students who have completed CULIN 51.

 

Principles of Food, Beverage, and Labor Controls

Course Number: CULIN 243
Units: 3

Description: 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.