# Culinary Arts/Culinary Management (Associate of Science Degree)

San Diego Mesa College · 2026-2027 Catalog · Department: Culinary Arts/Culinary Management

Source: https://sdccd.curriqunet.com/catalog/iq/17540/18643/18644/17541/17587

### Summary

In addition to knowledge of the culinary arts, this associate degree includes coursework in hospitality management and nutrition.

**Award Note:**
The Associate Degree requires a minimum of 60 degree applicable semester units.

**Learning Outcome(s): Students who complete the Culinary Arts/Culinary Management Program will be able to:**

1.  Demonstrate academic and practical knowledge of food flavorings and seasoning of common national and international cuisines.
2.  Proficiently use all basic culinary equipment including large equipment to hand tools.
3.  Demonstrate all knowledge necessary to produce food in a safe and sanitary fashion for public consumption.
4.  Explain the relationship between purchasing, receiving, storage, production and cost of goods sold.

### Requirements

| Course | Title | Units |
| --- | --- | --- |
| **COURSES REQUIRED FOR THE MAJOR:** | | 46 |
| HOSP 101 | Introduction to Hospitality & Tourism | 3 |
| HOSP 111 | Food and Beverage Management | 3 |
| HOSP 115 | Strategic Leadership in Hospitality | 3 |
| HOSP 130 | Hospitality Law | 3 |
| CACM 102 | Sanitation | 2 |
| CACM 103 | Organization of Food | 1 |
| CACM 106 | Theory of Food Principles | 2.5 |
| CACM 110A | Fundamental Food and Service: Restaurant Operations | 2 |
| CACM 110B | Fundamental Food and Service: Cooking Techniques | 2 |
| CACM 122A | Restaurant and Catering Operations | 1.5 |
| CACM 122B | The Art of Menu Creation | 1.5 |
| CACM 132A | Meat, Seafood & Poultry | 1 |
| CACM 132B | Seafood Identification & Processing | 1.5 |
| CACM 132C | Meat Identification & Processing | 1.5 |
| CACM 133A | Menu Preparation Lab | 2 |
| CACM 133B | Modern Breakfast Service | 2 |
| CACM 202 | Contemporary Restaurant Service | 2 |
| CACM 206A | Garde Manger I | 2 |
| CACM 206B | Garde Manger II | 1 |
| CACM 206C | Garde Manger III | 1.5 |
| CACM 212 | Baking and Pastry | 3 |
| CACM 270 | Work Experience | 1 |
| NUTR 150 | Nutrition Science and Global Food Issues | 3 |
| **Select three units (one course) from the following:** | | 3 |
| CACM 214 | Advanced Baking | 3 |
| CACM 215 | Advanced Pastry | 3 |