Culinary Arts and Hospitality Studies 

Earn an Associate in Science degree, begin a career or change to a new one in the cosmopolitan heart of San Francisco. The hospitality industry offers diverse opportunities throughout the world. Whether your interests are in cooking, service, management, lodging, institutions, chains or independents, City College of San Francisco's Culinary Arts and Hospitality Studies Department can open doors for you.

Culinary Arts and Hospitality Studies includes both credit and non-credit programs. Credit degree programs are offered by the Culinary Arts and Hospitality Management Programs (formerly the Hotel and Restaurant Department) and grants Associate in Science degrees in three areas of concentration: Culinary Arts Management; 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.


Culinary Arts and Hospitality Management Program

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.


Culinary and Service Skills Training Program

This is a two semester non-credit program that provides short-term culinary skills and service skills training for entry into the labor market. The curriculum includes two certificates: Introductory culinary skills and dining room service and Baking and Pastry.


Culinary Basic Skills Training Class

The Culinary Basic Skills Class provides 250 hours of training for people interested in finding work in entry-level kitchen positions.  We introduce students to culinary basics as well as how to safely work within a professional kitchen.


Classes for Home Cooks

The Culinary Arts and Hospitality Studies Dept is offering four hands-on cooking classes designed for the non-professional, home cook and are offered for college credit. The classes are open to the general public with no pre-requisites.