CCSF Catalog Hotel and Restaurant Curricula

Culinary Arts and Hospitality Studies includes credit and non-credit programs. Credit degree programs are offered by the Culinary Arts and Hospitality Management Program (formerly the Hotel and Restaurant Department) and grants Associate in Science degrees in three areas of concentration: Culinary Arts; Food Service Management; and Hotel Management. Consumer classes are also offered for credit and are designed for non-professionals. The non-credit program is the Culinary and Service Skills Training Program, providing short-term vocational training.

The three degree programs are designed so that students may satisfy the requirements for graduation from the college. Upon successful completion of one of the three degree curricula and the requirements for an A.S. degree, a student will receive an Associate in Science degree from the college and an Award of Achievement from the department.

Students who intend to transfer to four year universities for a baccalaureate degree should consult with their Program Advisor or Counselor for guidance on planning a program to transfer. The degree programs are designed to facilitate transferring.

These classes are offered for college credit and are open to the general public. They are generally designed for non-professionals but may be of interest to professionals in the hospitality industry who are not degree candidates.

This program provides short-term skills training for entry into the labor market.

Culinary Arts and Hospitality Management Program
Formerly the Hotel and Restaurant Department

Introduction. The CAHM Program offers three degree programs that prepare students for employment in a wide range of careers in the hospitality industry: Culinary Arts; Food Service management; and Hotel Management. Each program is a two year, four semester, course of study where students earn an Associate in Science degree and an Award of Achievement. All programs include management related course in their respective fields. Upon graduation, students may also apply for a Certificate of Completion from the Accrediting Commission of the American Culinary Federation.

Course of Study. All three CAHMP programs are two year, four semester courses of study. All degree program students must take a core group of courses. Students choosing the Food Service Management or the Culinary Arts Program must take sequential laboratory courses in food preparation and service, CAHS 10 or CAHS 10Q, CAHS 20 and CAHS 30. These courses are taught in the department's four kitchens, bake shop, snack bar, cafeteria, and fine dining restaurant. These programs include extensive hands-on training in the department's facilities. The Hotel Management program includes on laboratory course in Front Office Operations and lecture classes specific to the rooms division of a hotel, only. All students must complete an unpaid industry internship for which they earn class credit (CAHS 40W). Students secure these internships with the assistance of the Program Advisor. Students chould confer with the Program Advisor as to the specific classes necessary to complete their program and the order in which courses should be taken. All lecture classes are open to the general public, on a space available basis. Laboratory classes (CAHS 10, CAHS 10Q, CAHS 20, CAHS 30, CAHS 40Q) are restricted.

History. Established in 1936, the Culinary Arts and Hospitality Management Programs was the first community college program in the United States offering training in hospitality subjects. Over 4,000 hospitality professionals have graduated from the program. The industry supported Hotel and Restaurant Foundation, located in our facility, funds scholarships for CAHMP students, equipment for the department and books and supplies for our Alice Statler Library, the largest hospitality library in the western United States.

Employment. CAHMP graduates find employment in many facets of the hospitality industry including hotels, restaurants, clubs, cafeterias, cruise ships, retirement communities, catering companies, educational institutions and as purveryors, to name just a few. The jobs that students receive immediately upon graduating varies greatly, depending upon their career goals and practical experiences. Graduates may accept positions such as: line cook, pastry cook, baker, host, food servers, hotel reservationists, desk clerks, cashiers and night auditors; to entry level management positions, such as: sous chef, assistant restaurant managers, hotel reservations manager, assistant front office manager, and purchasing agent. Graduates progress in their careers to such positions as: Executive Chef, Restaurant and Hotel General Manager, Executive Pastry Chef, Concierge, Restaruant Owner, Food and Beverage Director, Garde Manger Chef, Sales Manager, Bakery Owner, Catering Director, Food Service Director, Sous Chef, Country Club Manager, Certified Public Accountant, Hotel Director of Sales and Marketing, Director of Banquets, Food Service Distributor, Consulting Firm President, Food Writer and Food Stylist, to name only a few.

Costs. In addition to tuition, fees, books, and other such college expenses, students in Food Service Management and Culinary Arts programs will need to purchase uniforms and kitchen tools at an approximate cost of $350.

Admission. Applicants to the Culinary Arts and Hospitality Management Programs must complete the Department's application form, which may be obtained at the CAHMP office located at Statler Wing, Room 156, by calling the office at (415) 239-3152, or by printing the application from our website: www.ccsf.edu/cahs. Completed applications must be submitted by the second Monday in November for the following spring semester and by the second Monday in April for the following fall semester (unless these dates are displaced by a holiday). Applicants should call (415) 239-3152 for the exact deadline dates for each semester. Applicants whose primary language is not English must have completed ENGL L or ESL 140 or placement in ENGL 90 or ESL 150 or 72, or higher, based on the CCSF ESL placement test. Prior to being admitted to Culinary Arts and Hospitality Management Programs, applicants must complete th procedure for admission to the college.

Probation. Probation occurs when a student fails to maintain a 2.00 cumulative grade point average. Students are removed from probation when their cumulative grade point average is increased to a minimum of 2.50.

Disqualification. Students may be disqualified from the Program for any of the following reasons:

You will earn an Associate of Science Degree and an Award of Achievement with a concentration in Culinary Arts. These classes are offered every semester and should be taken with A. S. degree requirements.

Note: The requirements shown below reflect changes made to the program after the publication of the 2008-09 College Catalog. Students may use these requirements beginning with the Fall 2008 term.

You will earn an Associate of Science Degree and an Award of Achievement with a concentration in Food Service Management. These classes are offered every semester and should be taken with A.S. degreee required classes.

Note: The requirements shown below reflect changes made to the program after the publication of the 2008-09 College Catalog. Students may use these requirements beginning with the Fall 2008 term.

You will earn an Associate of Science Degree and an Award of Achievement with a concentration in Hotel Management. This concentration is limited to preparing students to work in the rooms division of a hotel or lodging facility. It is designed to serve the needs of those who can only attend school part-time or only want training in the rooms division of a hotel or for those who already have strong food and beverage background.

You may attend the program part-time or full-time. 2 labs are required. All other classes are lectures.


CAHS 100 Introduction to Hospitality ............................... 3 
MABS 60 Micro Applications for Business ............................ 3
SPCH 11 Basic Public Speaking
     or SPCH 1A Elements of Public Speaking ........................ 3
BSEN 74 Business Correspondence .................................... 3
LABR 96C Labor Relations in the Modern American Workplace .......... 3
CAHS 42 H & R Accounting ........................................... 3
CAHS 44 Supervisory Development .................................... 3
CAHS 40W Field Work * .............................................. 3

* To be taken in student's final semester only.
Fall Semester classes: Only offered in the fall semester.
(Plus general education degree requirements)
 CAHS 35 Hotel Front Office Operations ............................. 3
 CAHS 43 Principles of Hotel Administration ........................ 3
Spring Semester Classes: Only offered in the spring semester.
(Plus general education degree requirements)
 CAHS 32 Hospitality Marketing ..................................... 3
 CAHS 34 Hospitality Law ........................................... 3
 CAHS 208 Catering and Events ...................................... 3
 SUPV 233 Human Resources Management ............................... 3
     Total Units .................................................. 42

*Note: This program was approved after publication of the 2008-09 College Catalog. Students may petition for this program beginning with the Fall 2008 term.

This Certificate of Accomplishment prepares students in the skills necessary to manage, organize, sell, and supervise catered events, meetings, and seminars in a hotel or catering company.

Courses Required for the Certificate of Accomplishment in Catering and Event Management

Culinary and Service Skills Training Program
Formerly the Hospitality Training Program

Introduction. This program provides short-term culinary skills and service skills training for entry into the labor market. The curriculum includes basic education and vocational English language skills. Call (415) 267-6500 for more information.

Admission. Eight grade reading level. Good verbal skills. Ability to lift 50 pounds. An interview is required.

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