# Culinary Arts and Restaurant Management (Certificate of Achievement)

Laney College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://lan.curriqunet.com/catalog/iq/44166/44231/44186/44316/44327

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**

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 Truck Owner, Food Product Developer, Restaurateur, Independent Business Owner/Consultant, Food & Beverage Manager, Teacher.

**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 the procedures in order to run a cost effective food service establishment, including: menu analysis, labor cost, and human resource practices to manage restaurant staff.

| Course | Title | Units |
| --- | --- | --- |
| **First Semester (6 units):** | | 6 |
| CULIN 212 | Introduction to Culinary Arts | 4 |
| CULIN 217 | Formulas and Food Costs | 1 |
| CULIN 218 | Ingredients and Equipment | 1 |
| **Second Semester (8 units):** | | 8 |
| CULIN 28 | Managing Sanitation and Safety | 2 |
| CULIN 223 | Stocks, Soups and Sauces | 1 |
| CULIN 224 | Principals of Heat Cooking | 1 |
| CULIN 27 | Cuisine Fundamentals | 4 |
| **Third Semester (12 units):** | | 12 |
| CULIN 237 | Contemporary American Bistro Cuisine and Garde Manger | 7 |
| CULIN 232 | Dining Room Service and Management | 1 |
| CULIN 235 | Culinary Nutrition | 3 |
| CULIN 236 | Culinary Career Development | 1 |
| **Fourth Semester (13 units):** | | 13 |
| CULIN 238 | International Cuisine | 7 |
| CULIN 43 | Food, Beverage and Labor Controls | 3 |
| CULIN 242 | Supervision in the Hospitality Industry | 3 |
| **Total Units:** | | 39 |
| **Recommended but not required:** | | 0 |
| CULIN 44 | Introduction to Hospitality | 3 |
| CULIN 203 | Introduction to Baking Foundations | 4 |
| or CULIN 204 | Baking Fundamentals | 4 |