Overview
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 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 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 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.
Note: This program includes frequent application of fractions, decimals, and percentages. The department recommends, if needed, to take an introductory Mathematics course to assist with these concepts.
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: 14
Average Length: 4 semesters
Semesters at a Glance
Culinary Arts & Restaurant Management
Course # | Course Title | Units |
First Semester | ||
CULIN 212 | Introduction to Culinary Arts | 4 |
CULIN 215 | Culinary Math Fundamentals | 1 |
CULIN 217 | Formulas and Food Costs | 1 |
CULIN 218 | Ingredients and Equipment | 1 |
Second Semester | ||
CULN 223 | Stocks, Soups and Sauces | 1 |
CULN 224 | Principles of Heat Cooking | 1 |
CULN 227 | Dynamic Heat Cooking | 4 |
CULN 228 | Managing Food Sanitation | 1 |
Recommended | CULN 203 or 204, Introduction to Baking Foundations or Baking Fundamentals | 4 |
Third Semester | ||
CULIN 232 | Dining Room Service & Management | 1 |
CULIN 235 | Culinary Nutrition | 3 |
CULIN 236 | Culinary Career Development | 1 |
CULIN 237 | Garde Manger and Contemporary American Bistro Cooking | 7 |
Fourth Semester | ||
CULIN 238 | International Cuisine | 7 |
CULIN 242 | Supervision in the Hospitality Industry | 3 |
CULIN 243 | Principles of Food, Beverage, and Labor Controls | 3 |
Total Required Units | 39 |
Course Listing
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.