Students who plan to prepare for a career in the culinary field as a manager or owner of a business will find that success is contingent on both expertise in culinary arts and a basic business foundation. Careers are available in a wide spectrum of enterprises such as:

• Fine dining restaurants and hotels
• Food service in the regional casinos
• Bed and breakfast enterprises
• Catering businesses
• Personal chef

This hybrid program combines the basics of culinary arts with the fundamental business skills that prepare students to enter a career that has unlimited potential for the future.

Associate Degree Major Requirements

Note: All courses must be completed with a letter grade of “C” or higher or “Pass.”

Course List

Code	Title	Units
BUS-109	Elementary Accounting	3
BUS-146	Marketing	3
BUS-148	Customer Relations Management	1.5
BUS-156	Principles of Management	3
BUS-158	Introduction to Hospitality and Tourism Management	3
BOT-172	Introduction to Microcomputer Applications	2
CA-160	Banquet Service Production	3
CA-163	Food Purchasing for Culinary Arts	1
CA-165	Sanitation for Food Service	1
CA-166	Menu Management	1
CA-169	Essential Skills for Culinary Arts	3
CA-171	Intermediate Culinary Skills	3
Select one of the following:		3
BUS-115	Human Relations in Business
BUS-140	Entrepreneurship: Developing a Business Plan
ETHN-115	Introduction to Cultural Competence
CA-170	Food Service Management
CA-173	Principles of Buffet and Catering
Total Units		30.5

Plus General Education and Elective Requirements

Certificate of Achievement

Any student who chooses to complete only the courses required for the above major qualifies for a Certificate of Achievement in Culinary Entrepreneurship. An official request must be filed with the Admissions and Records Office prior to the deadline as stated in the Academic Calendar.