Culinary Arts/Culinary Management
Associate of Science Degree Culinary Arts/Culinary Management · San Diego Mesa College · 2026-2027 Catalog
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:
- Demonstrate academic and practical knowledge of food flavorings and seasoning of common national and international cuisines.
- Proficiently use all basic culinary equipment including large equipment to hand tools.
- Demonstrate all knowledge necessary to produce food in a safe and sanitary fashion for public consumption.
- 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 |