Academic Catalog

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Culinary Entrepreneurship Associate in Science and Certificate of Achievement

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.”

BUS-109Elementary Accounting3
BUS-148Customer Relations Management1.5
BUS-156Principles of Management3
BUS-158Introduction to Hospitality and Tourism Management3
BOT-172Introduction to Microcomputer Applications2
CA-160Banquet Service Production3
CA-163Food Purchasing for Culinary Arts1
CA-165Sanitation for Food Service1
CA-166Menu Management1
CA-169Essential Skills for Culinary Arts3
CA-171Intermediate Culinary Skills3
Select one of the following:3
Human Relations in Business
Entrepreneurship: Developing a Business Plan
Introduction to Cultural Competence
Food Service Management
Principles of Buffet and Catering
Total Units30.5

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.