# Culinary Arts/Culinary Management (Certificate of Achievement)

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

Source: https://sdccd.curriqunet.com/catalog/iq/17540/18643/18644/17541/19662

### Summary

In addition to knowledge of the culinary arts, this certificate includes coursework in hospitality management.

**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:** | | 30.5 |
| HOSP 101 | Introduction to Hospitality & Tourism | 3 |
| HOSP 111 | Food and Beverage Management | 3 |
| HOSP 115 | Strategic Leadership in Hospitality | 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 270 | Work Experience | 1 |