| Culinary Arts/Culinary Management in Hospitality | |
| Courses | Units |
| HOSP 101, Introduction to Hospitality & Tourism | 3 |
| HOSP 115, Strategic Leadership in Hospitality | 3 |
| HOSP 150, Hospitality Human Resources | 3 |
| CACM 101, Sanitation, Safety and Equipment | 3 |
| CACM 105, Fundamentals of Food Production Theory | 3 |
| CACM 110, Fundamentals of Cooking & Service | 4 |
| CACM 120, Menu Analysis & Event Catering | 3 |
| CACM 130, Quantity Food Preparation - Theory | 3 |
| CACM 131, Quantity Food Preparation Laboratory | 4 |
| CACM 140, Food and Beverage Purchasing and Control | 3 |
| CACM 201, Gourmet Food Preparation Laboratory | 3 |
| CACM 205, Garde Manger Cold Food Production | 3 |
| CACM 210, Basic Baking and Pastry | 3 |
| CACM 291, Culinary Practicum | 1 |
| NUTR 150, Nutrition | 3 |
| Select one course from the following: | |
| CACM 211, Quantity Food Preparation - Theory OR NUTR 153 Cultural Foods | 3 |
| Total Units = 48 | |
