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
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.