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
Average Length: 4 semesters (2 years)
Semesters at a Glance
Culinary Arts & Restaurant Management
|Course #||Course Title||Units|
|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|
|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|
|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|
|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|
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
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
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
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
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
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
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
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.
Course Number: CULIN 228
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
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.
Course Number: CULIN 235
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
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
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.
Course Number: CULIN 238
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
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
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.