Culinary Arts and Management
Associate in Science Culinary Arts · Allan Hancock College · 2026-2027 Catalog
Award Type: Associate in Science
The Culinary Arts and Management Program at Allan Hancock College will prepare students to obtain employment in the restaurant or hotel industry as unit managers, multi-unit managers, operation managers, staff trainers, catering and event managers, or baking and pastry managers. Career opportunities for successful graduates include all aspects of the hospitality, recreation and tourism industry.
The graduate of the Associate in Science in Culinary Arts and Management will:
- Denote the variety of services and business structures existing in the food and beverage sector of the hospitality Industry.
- Demonstrate competency in safe, sanitary and efficient production and service operations.
- Analyze and respond to differing business climates based on best accounting and forecasting practices.
- Demonstrate competency in oral, written and electronic communications.
- Supervise and train a diverse employee pool in best industry practices.
- Follow all the governmental laws and regulations pertaining to food and beverage operations.
- Demonstrate basic baking and cooking skills using current industry tools and equipment.
| Course | Title | Units |
|---|---|---|
| A major of 27 units is required for the degree. | ||
| Required core courses (18 units): | 18 | |
| CA 119 | Introduction to the Hospitality Industry | 2 |
| CA 120 | Principles of Foods 1 | 4 |
| CA 121 | Basic Baking and Pastry | 3 |
| HOSP 110 | Sanitation and Safety | 3 |
| HOSP 120 | Hospitality Cost Control | 3 |
| HOSP 130 | Introduction to Food and Beverage Management | 3 |
| Plus a minimum of 9 units selected from the following: | 9 | |
| BUS 101 | Introduction to Business | 3 |
| CA 122 | Advanced Baking and Pastry | 3 |
| CA 123 | Principles of Foods 2 | 2 |
| CA 325 | Specialty Cakes - Baking and Decorating | 2 |
| CBIS 101 | Computer Concepts & Applications | 3 |
| FSN 109 | Basic Nutrition for Health | 3 |
| FSN 110 | Nutrition Science | 3 |
| FSN 132 | Culinology & Nutrition Professions | 1 |
| FSN 133 | Introduction To Food Science | 3 |
| FSN 134 | Food, Nutrition Customs and Culture | 4 |
| HOSP 118 | Beverage Management | 1 |
| HOSP 129 | Catering and Events Management | 3 |
| SPAN 101 | Elementary Spanish I | 5 |
| General Education | ||
| In addition to completing the program requirements, students are also required to complete general education courses. Students may follow the AHC GE or the Cal-GETC pathways to meet these requirements. Students intending to transfer to a four-year university should use the Cal-GETC GE pathway. To see what major courses and general education requirements you need to fulfill, visit your myHancock account and select the DegreeWorks button in the Academic Profile widget. For more information and guidance, and to receive a detailed education plan, make an appointment with an academic counselor. | ||
| Total | 27 | |