# Culinary Arts Management (AS Degree)

Mt. San Antonio College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://catalog.mtsac.edu/programs/programsaz/culinary-arts/culinary-arts-management/

**Business Division   
Culinary, Hospitality, Nutrition & Foods Department**  
Master the art of cooking while developing essential business management skills in our Culinary Arts AS degree program. Students receive hands-on training in a state-of-the-art commercial kitchen, working with professional-grade tools and high-quality ingredients. The program emphasizes the preparation of a diverse range of dishes and global cuisines, adherence to food safety standards, and a solid foundation in foodservice business operations. Through a balanced curriculum that integrates culinary techniques with management theory, students are prepared for rewarding careers in restaurants, catering, hotels, resorts, theme parks, and other foodservice industry segments. This program equips graduates with the skills, knowledge, and professionalism employers seek. Embark on a culinary journey that combines passion with professionalism, equipping you with the skills and credentials to thrive in the dynamic foodservice industry.

#### Required Courses

| Course | Title | Units |
| --- | --- | --- |
| CUL 101 | Professional Cooking Foundations | 3 |
| CUL 102 | Professional Cooking I | 3 |
| CUL 103 | Professional Cooking II | 2 |
| CUL 104 | Garde Manger | 3 |
| CUL 105 | Baking and Pastry I | 2 |
| CUL 107 | World Cuisines | 2 |
| CUL 111 | Exploring Beverages | 3 |
| CUL 113 | Commercial Food Production | 3 |
| CUL 114 | Dining Room Service Management | 3 |
| CUL 115 | Restaurant Operations | 4 |
| HRM 52 | Food Safety and Sanitation | 2 |
| HRM 56 | Hospitality Supervision | 3 |
| HRM 57 | Hospitality Cost Control | 3 |
| HRM 59 | Introduction to Food and Beverage Management | 3 |
| **Required Electives** | | 2-4 |
| **Select a minimum of 2 units:** | |  |
| ↳ CUL 91 | Culinary Work Experience |  |
| ↳ CUL 106 | Baking and Pastry II |  |
| ↳ CUL 108 | Cooking for Special Diets |  |
| ↳ CUL 112 | Sustainability in Culinary Arts |  |
| ↳ CUL 117 | Artisan Bread |  |
| ↳ CUL 118 | Specialty Cakes |  |
| ↳ CUL 121 | American Regional Cuisine |  |
| ↳ CUL 125 | Food Service Entrepreneurship |  |
| **Total Units** | | **41-43** |

### Outcomes

##### Program Learning Outcomes

Review Student Learning Outcomes (SLOs) for this program.