Our in-depth, hands-on training program prepares students to begin their careers in restaurant management. Our graduates enter the hospitality industry and many progress to management positions.

Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening classes.

课程学习成果

- demonstrate proper management and service techniques used in the culinary industry.

- demonstrate teamwork in planning, purchasing, preparing and presenting food for service.

- explore opportunities available in California’s hospitality and culinary industry.

- explain factors that determine quality food.

- explain and list both the advantages and disadvantages comparing full service to buffet service.

- demonstrate current food service sanitation procedures.

- plan, organize, setup and serve special events for 50-150 guests.

- calculate cost and apply procedures in order to run a costeffective food service establishment.