Culinary Arts and Management: Catering and Events Management
Certificate of Accomplishment Culinary Arts · Allan Hancock College · 2026-2027 Catalog
Award Type: Certificate of Accomplishment
The graduate of the Certificate of Accomplishment in Culinary Arts and Management: Catering and Events Management will:
- Denote the variety of services and business variations existing in the catering and events management 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 production.
| Course | Title | Units |
|---|---|---|
| A total of 15 units is required for the certificate. | ||
| Required courses (15 units): | 14 | |
| CA 119 | Introduction to the Hospitality Industry | 2 |
| CA 120 | Principles of Foods 1 | 4 |
| HOSP 110 | Sanitation and Safety | 3 |
| HOSP 118 | Beverage Management | 1 |
| HOSP 129 | Catering and Events Management | 3 |
| WEE 149 | Work Experience Education: Occupational | 1 |
| Recommended electives (optional): | 9.5 | |
| VEN 301 | Pairing Wine and Food | 0.5 |
| VEN 302 | Progressive Wine and Food Pairing | 0.5 |
| FCS 131 | Life Management | 3 |
| FCS 199 | Special Topics in Family & Consumer Sciences | 0.5 |
| CA 123 | Principles of Foods 2 | 2 |
| FSN 109 | Basic Nutrition for Health | 3 |
| Total | 14 | |