Culinary Arts and Restaurant Management

Is food your art? Do you love the sound and smell of sizzling food? Do you enjoy “nourishing” people with the recipes you create? Deep down, do you secretly feel you could be the next Top Chef? If you answered yes to any of these questions, the Restaurant Management program could be the place for you!

The major in Restaurant Management offers technical trade theory and practical laboratory experiences in restaurant management and cooking procedures that prepare students for entry into the numerous and diverse job classifications of this exciting and growing industry. Students have the opportunity to demonstrate their talents and capabilities in the operations and supervision of the food preparation facilities at Laney College. With classes in safety, leadership, math, nutrition, and operational efficiency, the Restaurant Management AS Degree and Certificate of Achievement integrate the techniques and knowledge needed for success in this dynamic industry.

Note: This program includes frequent application of fractions, decimals, and percentages. The department recommends, if needed, to take an introductory Mathematics course to assist with these concepts.

Career Opportunities

Career opportunities with the Culinary Arts & Restaurant Management certificate include, but are not limited to: Cook, Station Cook (Line, Grill, Short-Order, etc . . .), Sous Chef, Chef de Cuisine, Private or Personal Chef, Caterer, Food Sales/Buyer, Food Writer, Recipe Tester, Food Product Developer, Food & Beverage Manager, and Cooking Instructor. Skills acquired in the certificate will also prepare students for business ownership such as Restaurateur, Food Truck Owner, and Independent Business Owner/Consultant.

Program Learning Outcomes

Upon completion of this program a student will be able to:

1. Apply the concepts and techniques of food safety, sanitation, personal hygiene, and professionalism in food handling, preparation, proper service techniques, and dining room management including the use of commercial equipment and tools.
2. Use classical cooking terminology and demonstrate station organization.
3. Apply procedures in order to run a cost effective food service establishment, including: menu analysis, labor cost, and human resource practices to manage restaurant staff.