Hospitality and Culinary Arts

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Culinary Arts

900 HOURS
24 HOURS PER WEEK
36 WEEKS

Plan and develop menus — Prepare and cook food safely — Learn about American and international cuisine and what it takes to become a chef

Courses are separated into two semesters. Learn the basic principles of cooking, theory, food prep, safe food handling, and even how to make perfect pastry. Plus, you’ll practice developing menus and managing food costs, to give you a good understanding of the restaurant business. This program is hands-on in an industrial kitchen area from day one. Classes are free. Materials fee is $425 for books, uniform and supplies. Mandatory orientation required prior to enrollment.

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Advanced Culinary Arts

200 HOURS
25 HOURS PER WEEK
8 WEEKS

As an exploration into Current Cuisine and Restaurant Operations that gives students a foundation in molecular gastronomy and culinary/food and beverage management. Farm-to-Table Cuisine and Front-End Restaurant Operations help students learn the fundamentals and principles relevant to this industry. This program is offered during summer semester.

Requires completion of two courses:

  • Advanced Culinary Arts I (FDNT 683)
  • Advanced Culinary Arts II(FDNT 684)

Introduction to Hospitality Industry

130 HOURS

Requires completion of two courses:

  • Intro to Hospitality Careers (FDNT 501)
  • Career and College Readiness (INDT 500)

Culinary Nutrition

162 HOURS

This program provides career readiness skills in the field of nutrition science and meal planning. Students will be exposed to the fundamentals of nutrition principles, scientific concepts, food safety, and bodily processes. Students will learn basic nutrition principles and explore how to apply these in a variety pf dishes in order to retain maximum nutrient retention. Topics covered in the program will include national nutrition standards, cultural dietary habits, personal wellness, recipe development, seasonality, health coaching techniques, menu planning costing, and menu production in a laboratory setting. Students will gain an understanding of soft skills such as interpersonal skills, conflict resolution, time management, organizational skills while working in a culturally rich setting. Upon completion of this program, students will be prepared for gainful employment as a personal or private chef that specializes in dietary food plans or starting their own cottage industry business.

Requires completion of two courses:

  • Nutrition Essentials
  • Meal Planning Essentials

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Baking & Pastry Arts I

225 Hours

Requires completion of two courses:

  • Baking & Pastry Essentials
  • Baking and Artisanal Breads

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Baking & Pastry Arts II

225 HOURS

Requires completion of two courses:

  • Advanced Pastries and Cakes
  • Chocolate & Sugar Fundamentals



Mission: San Diego College of Continuing Education commits to student success and community enrichment by providing accessible, equitable, and innovative quality education and support services to diverse adult learners in pursuit of lifelong learning, training, career advancement, and pathways to college. read more »