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Culinary Arts Management
View Catalog Details

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Contact: Shelley DoonanTitle: Program CoordinatorContact: SDoonan@mtsac.edu
Career Outlook Culinary Arts Management

Business Division 
Degree S0448

Culinary Arts associate in science degree program; you'll learn the craft cooking and business management skills. Students gain practical training in a state-of-the-art commercial kitchen with professional tools and quality ingredients. Learn to prepare a wide variety of dishes and cuisines, follow food safety procedures, and understand business concepts that apply to the foodservice industry. This path prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other foodservice businesses.

Required Courses 

Industry StatisticsJob Titles & Salaries
Select a related job title below to view demand & salary information
    • Chefs and Head Cooks

      Chefs and Head Cooks

      SOC Career Code: 35-1011.00

      Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

      Typical Hourly Salary
      $21.57

      The figure above is based off a percentile of 25 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $57,906.71
      Annual Job Openings
      3,491

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
    • Institution and Cafeteria Cooks

      Institution and Cafeteria Cooks

      SOC Career Code: 35-2012.00

      Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

      Typical Hourly Salary
      $17.25

      The figure above is based off a percentile of 25 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $40,066.17
      Annual Job Openings
      5,105

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
    • Private Household Cooks

      Private Household Cooks

      SOC Career Code: 35-2013.00

      Prepare meals in private homes. Includes personal chefs.

      Typical Hourly Salary
      $14.72

      The figure above is based off a percentile of 25 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $41,006.45
      Annual Job Openings
      18

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
    • Restaurant Cooks

      Restaurant Cooks

      SOC Career Code: 35-2014.00

      Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

      Typical Hourly Salary
      $16.74

      The figure above is based off a percentile of 25 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $37,094.94
      Annual Job Openings
      28,255

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
    • Short Order Cooks

      Short Order Cooks

      SOC Career Code: 35-2015.00

      Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.

      Typical Hourly Salary
      $15.81

      The figure above is based off a percentile of 25 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $35,133.79
      Annual Job Openings
      3,428

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
How to Complete the Program

Guided Pathways

Program Guided Pathways

Certificate & Degree Details

Select a certificate below to expand details
  • Culinary Arts Management

    Business Division 
    Degree S0448

    Culinary Arts associate in science degree program; you'll learn the craft cooking and business management skills. Students gain practical training in a state-of-the-art commercial kitchen with professional tools and quality ingredients. Learn to prepare a wide variety of dishes and cuisines, follow food safety procedures, and understand business concepts that apply to the foodservice industry. This path prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other foodservice businesses.

    Required Courses 

    Course Prefix Course Name Units
    CUL 101Professional Cooking Foundations3
    CUL 102Professional Cooking I3
    CUL 103Professional Cooking II2.5
    CUL 104Garde Manger3
    CUL 105Baking and Pastry I3
    CUL 107World Cuisines2.5
    CUL 111Exploring Beverages3
    CUL 113Commercial Food Production3
    CUL 114Dining Room Service Management3
    CUL 115Restaurant Operations4
    HRM 52Food Safety and Sanitation2
    HRM 56Hospitality Supervision3
    HRM 57Hospitality Cost Control3
    HRM 59Introduction to Food and Beverage Management3
    Required Electives 2.5-4
    Select a minimum of 2.5 units:
    CUL 91
    Culinary Work Experience
    CUL 106
    Baking and Pastry II
    CUL 108
    Specialty Cuisines
    CUL 110
    Street Foods
    CUL 112
    Sustainability in Culinary Arts
    CUL 121
    American Regional Cuisine
    CUL 125
    Food Service Entrepreneurship
    Total Units43.5-45
  • Culinary - Advanced

    Business Division
    Certificate T0457

    The certificate prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, cost control, menu planning, and nutrition. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification. The program combines management theory and practical application of skills and abilities preparing them to meet the needs of employers.

    Required Courses

    Course Prefix Course Name Units
    CUL 101Professional Cooking Foundations3
    CUL 102Professional Cooking I3
    CUL 103Professional Cooking II2.5
    CUL 104Garde Manger3
    CUL 105Baking and Pastry I3
    CUL 107World Cuisines2.5
    CUL 111Exploring Beverages3
    CUL 113Commercial Food Production3
    CUL 114Dining Room Service Management3
    CUL 115Restaurant Operations4
    HRM 52Food Safety and Sanitation2
    HRM 56Hospitality Supervision3
    HRM 57Hospitality Cost Control3
    HRM 59Introduction to Food and Beverage Management3
    Required Electives2.5-4
    Choose a minimum of 2.5 units from the following:
    CUL 91
    Culinary Work Experience
    CUL 106
    Baking and Pastry II
    CUL 108
    Specialty Cuisines
    CUL 110
    Street Foods
    CUL 112
    Sustainability in Culinary Arts
    CUL 121
    American Regional Cuisine
    CUL 125
    Food Service Entrepreneurship
    Total Units43.5-45

Contacts

Department Contact

Contact: Shelley DoonanTitle: Program CoordinatorContact: SDoonan@mtsac.edu

Office Contact

Location: Building 78-1120Phone: (909) 274 - 4856