Culinary Management AS Degree
(Includes Certificate Program)
The Associate of Science in Culinary Arts Management program at College of the Desert provides training for management careers in the food service and lodging industries, one of the fastest growing sectors in today’s job market. The program emphasizes management and computer skills required for hotel and restaurant management, as well as solid training in intermediate-level cooking and baking, safety and sanitation, food procurement and menu planning.
| Course Code | Title | Units |
|---|---|---|
| Required Courses | ||
| CART 010 | Food Procurement & Cost Control | 3 |
| CART 011 | Menu Planning | 3 |
| CART 020 | Baking and Pastries I,Introduction to Baking | 3 |
| CART 040 | Culinary Fundamentals | 3 |
| CART 060 | Sanitation and Safety | 2 |
| BUHM 050 | Introduction to the Hospitality Industry | 3 |
| BUHM 063 | Hotel & Restaurant Operations | 3 |
| BUMA 001 | Principles of Management | 3 |
| HS 013 | General Nutrition | 3 |
| HS 014 | Principles of Food | 3 |
| Electives | ||
| Select 11 units from the following: | ||
| BUMA 010 | Introduction to Business | 3 |
| BUMA 027 | Marketing | 3 |
| BUMA 028 | Introduction To Entrepreneurship | 3 |
| BUMA 029 | Retail Merchandise Management | 3 |
| CART 002 | Kitchen Basics | 0.5 |
| CART 021 | Baking and Pastries II,Intermediate Baking | 3 |
| CART 030 | Whole Food Natural Cooking | 4 |
| CART 042 | Catering and Production Cooking | 3 |
| CART 043 | Hors d'oeuvres & Appetizers | 2 |
| CART 044 | Charcuterie | 2 |
| CART 045 | Deli and Lunch Cookery,Deli | 2.5 |
| CART 046 | Breakfast Cookery | 1.5 |
| CART 064 | Flavors and Aromatics,Taste, Smell, & Flavor | 2 |
| CART 073 | Culture and Cuisine | 2 |
| CART 074 | Advanced Cooking | 2 |
| CART 095A | Culinary Arts Work Experience | 1-8 |
| CIS 010 | Computer Literacy | 4 |
| CERTIFICATE TOTAL | 40 | |
| COD General Education Pattern | 18 | |
| Kinesiology Activities | 2 | |
| DEGREE TOTAL | 60 | |
