Culinary Arts Management

Associate Degrees

A.A. in Culinary Arts Management

This program provides training for employment in commercial culinary service operations. Courses begin at entry-level training; advanced courses build upon skills acquired in pre-requisite courses.The program includes coursework in culinary arts, baking and pastry, food and equipment use and identification, culinary sanitation, nutrition, marketing, legal control and financial analysis. Students will apply those skills with hands-on training in production centered labs.Sanitation training is offered as an integral part of each certificate and degree, and is certified by the National Restaurant Association as well as Sacramento County Environmental Health Division.

HIGHLIGHTS

  • Hands-on experience in all aspects of commercial culinary services
  • Curriculum developed in collaboration with Sacramento employers in restaurants, schools, hospitals, and grocery stores

Catalog Date: June 1, 2019

Degree Requirements

Course Code Course Title Units
CAM 300 Introduction to Culinary Arts Management 2
CAM 306 Culinary Sanitation & Safety 2
CAM 301 Food Theory and Preparation 41
CAM 302 Food and Culture in America 3
CAM 303 Food Product Identification 2
CAM 310 Quantity Food Production 3
CAM 312 Baking and Pastry (3) 3
CAM 320 Culinary Management 2
CAM 322 Culinary Customer Service 2
CAM 324 Culinary Supervision 2
CAM 330 Legal Aspects of Culinary Management 2
CAM 332 Culinary Financial Management 2
CAM 334 Culinary Marketing 2
A minimum of 4 units from the following: 4
CAM 498 Work Experience in Culinary Arts Management (1 - 4)
NUTRI 300 Nutrition 3
Total Units: 38

1CAM 300, 306, and 301 serve as pre-requisite courses for many higher level courses.

The Culinary Arts Management Associate in Arts (A.A.) degree may be obtained by completion of the required program, plus general education requirements, plus sufficient electives to meet a 60-unit total. See CRC graduation requirements.

Student Learning Outcomes

Upon completion of this program, the student will be able to:

  • demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (PSLO 1)
  • will demonstrate awareness, understanding, and skills necessary to live and work in a diverse world. (PSLO 2)
  • demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (PSLO 3)
  • understand and practice proper sanitation and safety procedures critical to the foodservice industry. (PSLO 4)
  • demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry. (PSLO 5)
  • demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation and service. (PSLO 6)
  • demonstrate effective techniques for the selection and procurement of food and non-food items used common to the foodservice industry. ((PSLO 7)
  • exhibit a basic understanding of nutrition and the relationship between nutrition and food preparation. (PSLO 8)
  • demonstrate basic knowledge of cooking techniques and procedures. (PSLO 9)
  • practice professional ethics, provide leadership, demonstrate personal and global responsibility and work effectively as a team member. (PSLO 10)
  • integrate human, financial and physical resources management into foodservice operations. (PSLO 11)

Career Information

Culinary Manager; Culinary Supervisor; Cook; Kitchen Manager; Waiter/Waitress; Restaurant Manager; Caterer; Food Service Worker; Baker; School Food Service Specialist.


A.A. in Restaurant and Food Service Entrepreneurship

This program provides training and education for those wishing to own a restaurant or other food service venture. The various elements involved in starting and operating a small business are covered as well as training in food theory and production, safety and sanitation, culinary purchasing, and service.

Catalog Date: June 1, 2019

Degree Requirements

Course Code Course Title Units
Take in 1st Semester- Offered Every Fall and Spring:
CAM 300 Introduction to Culinary Arts Management 2
Take in 1st Semester- Offered Every Fall and Spring:
CAM 301 Food Theory and Preparation 4
Offered Spring Semester :
CAM 303 Food Product Identification 2
Take in 1st Semester- Offered Every Fall and Spring:
CAM 306 Culinary Sanitation & Safety 2
Offered Spring Semester:
CAM 310 Quantity Food Production 3
Offered Spring Semester:
CAM 320 Culinary Management 2
Offered Spring Semester:
CAM 322 Culinary Customer Service 2
Offered Only Fall Semester in Odd Years:
CAM 332 Culinary Financial Management 2
Offered Only Fall Semester in Odd Years :
CAM 334 Culinary Marketing 2
Offered Fall and Spring Semesters :
BUS 215 Entrepreneurial Opportunity and Business Planning 3
Offered Fall, Spring, and Summer Semesters:
BUS 300 Introduction to Business 3
Offered Fall, Spring, and Summer Semesters :
BUS 340 Business Law 3
Offered Fall and Spring Semesters :
BUS 350 Small Business Management/Entrepreneurship 3
Offered Fall, Spring, and Summer Semesters:
MKT 300 Principles of Marketing 3
ACCT 301 Offered Fall, Spring, and Summer BUS 320 offered Fall and Spring:
ACCT 301 Financial Accounting (4) 3 - 4
   or BUS 320 Concepts in Personal Finance (3)
Offered Fall, Spring, and Summer :
NUTRI 300 Nutrition 3
Total Units: 42 - 43

The Restaurant and Food Service Entrepreneurship Associate in Arts (A.A.) degree may be obtained by completion of the required program, plus general education requirements, plus sufficient electives to meet a 60-unit total. See CRC graduation requirements.

Student Learning Outcomes

Upon completion of this program, the student will be able to:

  • (PSLO 1) Understand and practice proper sanitation and safety procedures critical to the food service industry.
  • (PSLO 2) Demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation and service.
  • (PSLO 3) Demonstrate effective techniques for the selection and procurement of food and non-food items used common to the food service industry.
  • (PSLO 4) Demonstrate basic knowledge of cooking techniques and procedures.
  • (PSLO 5) Exhibit a basic understanding of nutrition
  • (PSLO 6) Demonstrate skill and comprehension in entrepreneurship as indicated by course outcomes.
  • (PSLO 7) Transform an entrepreneurial idea into a viable business concept.
  • (PSLO 8) Employ appropriate management, finance, accounting, and marketing techniques required in operating a business.
  • (PSLO 9) Demonstrate the ability to think critically and analyze problems.
  • (PSLO 10) Evaluate the feasibility of success when starting a new business venture.
  • (PSLO 11) Research and compose a business plan that includes all facets of starting and managing a business.
  • (PSLO 12) Express ideas and facts clearly and completely.
  • (PSLO 13) Develop effective oral and written communication skills that can be applied in various business settings.

Career Information

Small Business Owner- Restaurant and Food Service field. Restaurant manager.

Certificates of Achievement

Basic Culinary Services Certificate

This program provides training in the entry-level skills necessary for a career in food service. Courses begin at basic training, culminating in an advanced course focusing on the quantity production of food.

The program includes coursework in culinary arts, culinary sanitation, and customer service. Students will apply skills with hands-on training in production centered labs.

Sanitation training is offered as an integral part of each certificate and degree in the department and is certified by the National Restaurant Association as well as Sacramento County Environmental Health Division.

This certificate is the first in a program series. After completion, students can continue CAM coursework towards a certificate in cooking and supervision and then towards an A.A. Degree, with all coursework counting as part of the requirements for the degree.

All CAM curriculum is developed in collaboration with Sacramento employers in restaurants, schools, hospitals, and grocery stores.

Catalog Date: June 1, 2019

Certificate Requirements

Course Code Course Title Units
CAM 300 Introduction to Culinary Arts Management 2
CAM 306 Culinary Sanitation & Safety 2
CAM 301 Food Theory and Preparation 41
CAM 310 Quantity Food Production 3
CAM 322 Culinary Customer Service 2
Total Units: 13

1CAM 300, 306, and 301 serve as pre-requisite courses for many higher level department courses

Student Learning Outcomes

Upon completion of this program, the student will be able to:

  • demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO 1)
  • demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO 3)
  • understand and practice proper sanitation and safety procedures critical to the foodservice industry. (P-SLO 4)
  • demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry. (P-SLO 5)
  • demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation and service. (PSLO 6)
  • exhibit a basic understanding of nutrition and the relationship between nutrition and food preparation. (P-SLO 8)
  • demonstrate basic knowledge of cooking techniques and procedures. (PSLO 9)
  • integrate human, financial and physical resources management into foodservice operations. (P-SLO 11)

Career Information

This program is designed to prepare graduates with the skills necessary to enter into entry level employment in a food service operation.


Cooking and Supervision Certificate

This program provides training in the basic skills necessary for a career in food service management. Courses begin at basic training, culminating in an advanced course focusing on the quantity production of food and intermediate skills in management relevant to the food-service industry.

The program includes coursework in culinary arts, culinary sanitation, customer service, management principles, and nutrition. Students will apply skills with hands-on training in production centered labs.

Sanitation training is offered as an integral part of each certificate and degree in the department and is certified by the National Restaurant Association as well as Sacramento County Environmental Health Division.

This certificate is the second in a program series. After completion, students can continue their CAM coursework towards an A.A. Degree, with all coursework counting as part of the requirements for the degree.

All CAM curriculum is developed in collaboration with Sacramento employers in restaurants, schools, hospitals, and grocery stores.

Catalog Date: June 1, 2019

Certificate Requirements

Course Code Course Title Units
CAM 300 Introduction to Culinary Arts Management 2
CAM 306 Culinary Sanitation & Safety 2
CAM 301 Food Theory and Preparation 41
CAM 310 Quantity Food Production 3
CAM 312 Baking and Pastry (3) 32
   or CAM 316 Hors D'oeuvres and Canapes (3)
CAM 322 Culinary Customer Service 2
CAM 320 Culinary Management 2
CAM 324 Culinary Supervision 2
CAM 303 Food Product Identification 2
NUTRI 300 Nutrition 3
Total Units: 25

1CAM 300, 306, and 301 serve as pre-requisite courses for many higher level department courses

2Check with program instructor for schedule rotation.

Student Learning Outcomes

Upon completion of this program, the student will be able to:

  • demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO 1)
  • demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO 3)
  • understand and practice proper sanitation and safety procedures critical to the foodservice industry. (P-SLO 4)
  • demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry. (P-SLO 5)
  • demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation and service. (P-SLO 6)
  • demonstrate effective techniques for the selection and procurement of food and non-food items used common to the foodservice industry. (P-SLO 7)
  • exhibit a basic understanding of nutrition and the relationship between nutrition and food preparation. (P-SLO 8)
  • demonstrate basic knowledge of cooking techniques and procedures. (P-SLO 9)
  • practice professional ethics, provide leadership, demonstrate personal and global responsibility and work effectively as a team member. (P-SLO 10)
  • integrate human, financial and physical resources management into foodservice operations. (P-SLO 11)

Career Information

This program is designed to prepare graduates with the skills necessary for advancement from entry level employment in a food service operation.


School Foodservice Specialist Certificate

This program provides training in the skills necessary for a career in school food service.

The program includes coursework in culinary arts, culinary sanitation, and customer service. Students will apply skills with hands-on training in production centered labs.

Sanitation training is offered as an integral part of each certificate and degree in the department and is certified by the National Restaurant Association as well as Sacramento County Environmental Health Division.

All CAM curriculum is developed in collaboration with Sacramento employers in restaurants, schools, hospitals, and grocery stores.

Catalog Date: June 1, 2019

Certificate Requirements

Course Code Course Title Units
NUTRI 300 Nutrition 3
NUTRI 322 Nutrition Issues Throughout Life 3
CAM 300 Introduction to Culinary Arts Management 2
CAM 306 Culinary Sanitation & Safety 2
CAM 301 Food Theory and Preparation 41
CAM 302 Food and Culture in America (3) 3
CAM 310 Quantity Food Production 3
CAM 320 Culinary Management 2
ECE 415 Children's Health, Safety and Nutrition (3) 3
Total Units: 25

1CAM 300, 306, and 301 serve as pre-requisite courses for many higher department level courses

Student Learning Outcomes

Upon completion of this program, the student will be able to:

  • demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO 1)
  • demonstrate awareness, understanding, and skills necessary to live and work in a diverse world. (P-SLO 2)
  • demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO 3)
  • understand and practice proper sanitation and safety procedures critical to the foodservice industry.(P-SLO 4)
  • demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry. (P-SLO 5)
  • demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation and service. (P-SLO 6)
  • exhibit a basic understanding of nutrition and the relationship between nutrition and food preparation. (P-SLO 8)
  • demonstrate basic knowledge of cooking techniques and procedures. (P-SLO 9)

Career Information

This program is designed to prepare graduates with the skills necessary to enter into employment in a school foodservice operation or to provide the knowledge and skills necessary for those in school foodservice seeking a promotion from entry level employment.

Culinary Arts Management, A.A. Degree

Program Map Here

Basic Culinary Services, Certificate of Proficiency

Program Map Here

Cooking and Supervision, Certificate of Achievement

Program Map Here

School Foodservice Specialist, Certificate of Achievement

Program Map Here

Restaurant & Food Service Entrepreneurship, A.A. Degree

Program Map Here