# Hospitality – Culinary Arts Concentration (Associate in Science)

Shasta College · 2026-2027 Catalog · Department: Culinary Arts / Hospitality

Source: https://scmainweb.s3.us-west-1.amazonaws.com/files/resources/catalog-2026-2027-compressed.pdf#page=68

### Program description

With this degree, graduates enter the culinary field well prepared for entry-level employment, many progressing to management positions. Students will apply principles in sanitation and safety, hospitality, basic food production, nutrition, management, advanced cuisine, and gourmet food preparation. Business communications and general education requirements are also required for the degree. Hands-on work experience education provides the student additional experience in the field.

This degree is approved through the California Community College Chancellor’s Office. Upon satisfactory completion of all degree requirements and filing an application for graduation with Admissions and Records, the student’s transcript will reflect completion of this degree.

### Program learning outcomes

Upon successful completion of this degree, the student should be able to:

1. Prepare workstations, corresponding to the preparation and presentation of a meal, in a time-restricted quality-minded setting.
2. Prepare large scale quantity items in a time-restricted quality-minded setting.
3. Practice the principles of sanitation and safety procedures.
4. Recognize the types of gourmet foods served in hotels and restaurants and the presentation of these specialties.
5. Demonstrate the principles of the garde-manger section of the kitchen.

**Degree requirements**

| Course | Title | Units |
| --- | --- | --- |
| **Core courses** | |  |
| BUAD-17 | Business Mathematics | 3 |
| BUAD-66 | Business Communications | 3 |
| or HOSP-55 | Customer Service Skills in a Multicultural Workplace | 3 |
| CULA-45 | Basic Food Production | 5 |
| CULA-46 | Advanced Foods | 5 |
| CULA-48 | Gourmet Food Preparation | 3 |
| CULA-49 | Menu Planning & Cost Analysis | 2 |
| CULA-50 | Sanitation and Safety | 2 |
| CULA-55 | Food and Beverage Cost Control | 2 |
| CULA-60 | Beverage Management | 2 |
| CULA-65 | Dining Room Service | 3 |
| CULA-75 | Pastry | 2 |
| CULA-94 | Culinary Arts Work Experience Education | 1 |
| CULA-159 | Stocks, Soups, Sauces & Basic Culinary Prep. | 2 |
| CULA-161 | Art Garde Manger (Preparation Presentation of Garnished Foods) | 2 |
| CULA-172 | Baking | 2 |
| HOSP-10 | Introduction to the Hospitality Industry | 3 |
| HOSP-65 | Hospitality Supervision | 3 |
| NUTR-25 | Nutrition | 3 |
| ***May be used to fulfill General Education requirements. See a counselor.** | |  |

**Associate in Science Degree Requirements**

| Course | Title | Units |
| --- | --- | --- |
| **Major** | | 48 |
| **General Education (SCGE)** | | 21 |
| **Additional Electives** | | 0 |
| **Degree Total** | | **60** |
| **Number will vary depending on units that double count.** | |  |