Culinary Arts and Hospitality Studies
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; Food Service Management; and Hotel Management.
The Educated Palate Restaurant
The Educated Palate is the showcase for the skills students develop in the program. Plan to join us every Thursday, for our Three course theme dinners, seatings from 5:30 PM - 7:45 PM. The restaurant elegant and intimate dining space, with floor-to-ceiling windows and seating for 50.
Your dinner is prepared and served by students in CCSF’s Culinary Arts and Hospitality Studies Department’s programs. Thank you for supporting our students!
CAHS 208. Catering and Events (4)
Lec-3, lab-5, field trips P/NP Available PREREQ.: ESL 140 or placement in ESL 150 or higher. ADVISE: CAHS 10 and 20 or industry experience
Aspects of on-premise and off-premise catering are explored, includes unique catered events planned, prepared and staffed by students, such as banquets, barbecues, movable feasts, coffee breaks, dinner theater, theme parties, and tea parties. CSU
This credit class features a detailed survey of the many facets of Catering and Special Events including: Event marketing and sales, bidding, contracts, menu planning and costing, staffing, organization, management and production, food and wine service techniques, creating and carrying through theme events, beverage management and pairing wine with food.
The Lab portion consists of hands-on, real-time experience organizing, setting up and serving special dinners and unique events for the public both onsite (in the Educated Palate Restaurant) and offsite, to be followed by detailed post-event analysis.
For information about Theme dinners and Private Parties please call (415) 239-3184 or call our Assistant Annie Chow at (415) 267-6597
Barbara earned a B. A. in Chinese Studies from Michigan State University. She has over twenty-five years’ comprehensive hospitality experience in the Bay Area. She began as a culinary apprentice (including class work at CCSF) and then worked at several of Northern California's most notable restaurants, including Chez Panisse, Square One and China Moon Café, where she created many of the restaurant's signature dishes. She then moved to the Front-of-House, managing Zuni Café. Next she added a focus on wine. She directed the wine programs at China Moon Cafe, Vertigo and Stars and has been the Wine Director at Café Rouge in Berkeley since 1999. She remains actively involved with the restaurant industry as a trainer and consultant. She is involved with Slow Food, tastes regularly on the Wine & Spirits Magazine Tasting Panel, has written for the magazine and led seminars pairing Italian wines with Chinese Cuisine at VinItaly-Shanghai in 2006. She shares industry experience daily in class with both humor and passion. She has taught at CCSF since 2005.