Culinary Arts Program

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.

Courses Units
CAHS 100 Introduction to Hospitality
3
CAHS 10 Elementary Quantity Food Preparation OR
CAHS 10Q Elementary Quantity Food Preparation
5
CAHS 20 Quantity Food Preparation and Supervision
5
CAHS 30 Restaurant Operations
5
CAHS 40W Field Work *
3
CAHS 21 Meat Analysis
2
MB 51 Sanitation Principles and Practices
1
SPCH 11 Basic Public Speaking or SPCH 1A Elements of Public Speaking
3
NUTR 51 Elementary Nutrition
3
LBCS 96C Labor Relations in the Modern American Workplace
3
CAHS 33 Purchasing and Cost Controls
3
CAHS 42 H & R Accounting or ACCT 1 Financial Accounting
3
* To be taken in student's final semester only.
CAHS 10 (or 10Q), 20, 30, and 40W must be taken in sequence.
Note: You must complete 12 units of A.S. degree requirements before continuing to the 2nd year

PLUS: Students are required to take 6 units of the following 4 electives:

You must take either:

CAHS 24 Specialty Baking and Decorating OR
CAHS 25 Advanced Food Prep Specialties
3
You must also take either:
CAHS 44 Supervisory Development OR
BSEN 74 Business Correspondence
3
Recommended culinary program courses: (evening classes lecture-demonstration)
CAHS 201 Garde Manger
3
CAHS 203 Advanced Food Preparation Specialties
3
CAHS 205 Intro to Wine and Its Sensory Evaluation
3
CAHS 206 Ethnic Cuisine
3
CAHS 207 Techniques of Healthy Cooking
3
CAHS 208 Catering and Events
3

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