Culinary Arts and Hospitality Studies


The Culinary Arts and Hospitality Studies (CAHS) Department (for­merly the Hotel and Restaurant Department) includes both credit and noncredit programs.

Credit, Associate in Science Degree programs are offered with three distinct majors: Culinary Arts Management; Food Service Management; or Hotel Management. (See below for details about these programs).

Noncredit Certificate Programs. The Culinary and Service Skills Training Certificate Program, and the Baking and Pastry Certificate Program, provide short-term skills training for entry into the labor market and are offered for noncredit (no college credit). (See below for details about these programs).

Credit, Consumer Classes. These classes are offered for college credit and are designed for non-professionals and open to the general public. These courses are not included in the CAHS degree programs.

General Information

History. Established in 1936 as the Hotel and Restaurant Department, this was the first community college program in the United States offering training in hospitality subjects. Since then, thousands of hospitality professionals have graduated from the Program. The department is also supported by our extensive hospitality library, the Alice Statler Library.

Culinary Arts and Hospitality Studies Mission Statement. The Culinary Arts and Hospitality Studies Department at City College of San Francisco is designed to provide students with strong foundational and practical culinary and management skills necessary to succeed in the hospitality industry.

Our Vision. Equally grounded in culinary arts and management, stu­dents learn through hands-on culinary, management and academically related classes, to develop real-world skills and knowledge necessary to excel in the food service, restaurant and hospitality industry.

Employment. 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 purveyors, to name a few career possibilities.

The jobs that students receive immediately upon graduating varies greatly, depending upon which program they completed, 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: 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, Restaurant Owner, Food and Beverage Director, Garde Manger Chef, Sales Manager, Bakery Owner, Catering Director, Food Service Director, Sous Chef, Country Club Manager, Hotel Director of Sales and Marketing, Director of Banquets are a few higher level career possibilities.

Associate in Science Degree Programs

Please visit for more information and an application.

Accreditation. The Culinary Arts Management Program and the Food Service Management Program are accredited by The American Culinary Federation. Upon completion of their A.S. degree major, students will also be awarded a Certificate of Completion from the Accrediting Commission of the American Culinary Federation (ACF).

Food Safety Managers Certification. As a pre-requisite to gradua­tion from the Culinary Arts Management Program, or from the Food Service Management Program, students are required to successfully pass a California food safety certification examination* issued by an accredited food protection manager certification organization (SB602 & Sec 113790 of CA Health & Safety Code).

* e.g.: The National Registry of Food Safety Professionals - Food Safety Manager Certification exam or the ServSafe Food Protection Manager Certification exam, issued by the National Registry of Food Safety Professionals.

* This exam is administered through the CCSF Microbiology 51 course.

Applicants who have already earned a college degree (A.S./A.A., B.A./B.S., etc.) are still required to fulfill CCSF A.S. degree require­ments. Students accepted to one of the CAHS degree programs and are registered in classes, request an “Evaluation of Transferred Credit”. Please see Program Advisor or CCSF Counselor for more information.

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

Program Probation Policy. Academic 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:

  1. Receiving a final grade of “D” or “F” in any of the required major courses.
  2. Remaining on probation for two consecutive semesters.
  3. Receiving a final grade of “D” or “F” in a laboratory class being repeated, because of receiving an initial grade of “D” or “F”.
  4. For reasons described in various sections of this catalog.

Students receiving a final grade of “D” or “F” in any of the consecutive laboratory series class (CAHS 10, CAHS 10Q, CAHS 20, CAHS 30) must confer with the Program Advisor and repeat those classes before progressing to the next class in the sequence.



Noncredit Certificates

Gainful Employment Disclosure Data

Culinary Arts and Hospitality Studies

Credit, Degree Applicable Courses

Note: Some lecture courses are not offered every semester. Consult the Time Schedule for the times these courses will be offered.

Culinary Service Skills Training

Noncredit Courses

Culinary Arts Basic Training

Noncredit Course