Culinary Arts Degree (AS)

Associate in Science in Culinary Arts

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Associate's Degree in Culinary Arts

The Culinary Arts Associates in Science is an intentional and specific expansion of the Hospitality Management program at Mission College. Students gain a solid command of traditional and modern food preparation, presentation, and service practices common throughout the industry.

Menu planning, cost control and the maintenance of a safe, fair, and equitable working environment are reinforced. A complete chef’s uniform is required.


Program Learning Outcomes

  • Students entering the Culinary Arts program will complete the Associates of Science Degree in Culinary Arts.
  • Students will be able to use forecasting techniques to translate strategic business objectives and financial documents into effective and efficient daily operational processes.
  • Students will be confident and skillful in cooking and basic baking practices to be able to properly create and execute kitchen functions and processes, train and mentor staff, and lead the kitchen in a professional and successful manner.
  • Student’s completing the Associate of Science Degree in Culinary Arts will obtain employment in the Hospitality or Food Service Industry.

Meet the Following Requirements
  1. Completion of 60 degree applicable units with an overall GPA of 2.0.
  2. Completion of a minimum of 18 semester units in the major with a grade of C (or P) or better.
  3. Completion of the AS Graduation Requirements, CSU GE-B or IGETC.

NOTES:

  1. Requirements here apply to the current catalog year and are subject to change.  Visit DegreeWorks in My Mission Portal to view requirements based your catalog year.
  2. Not all classes are offered each semester.

Required Core Curriculum Courses Required (38.0 Units)
Code Class Units
FDR 050A Introduction to the Hospitality Industry (3.0 Lecture) 3.0
FDR 051 Basic Food Preparation (2.0 Lecture/3.0 Lab) 5.0
FDR 053 Restaurant Operations (1.0 Lecture/5.0 Lab) 6.0
FDR 058 Cost Control for Foodservice Organizations (3.0 Lecture) 3.0
FDR 072 Intermediate Cuisine (2.0 Lecture/1.0 Lab) 3.0
FDR 073 Fundamentals of Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 075 Menu Planning (2.0 Lecture) 2.0
FDR 079 Introduction to Food and Wine Pairing (2.0 Lecture/1.0 Lab) 3.0
FDR 096 Healthy Cuisine (1.0 Lecture/1.0 Lab) 2.0
INF 050 Sanitation and Safety (2.0 Lecture) 2.0
Code Class Units
WRK 300HM Occupational Work Experience in HM 3.0
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NOTE: 3.0 units of work experience is composed of approximately 225 hours of hands-on experience in viable food service operations is also required.


Choose a Minimum of 6.0 Units List of Selected Electives Below
Code Class Units
FDR 054 Hotel and Restaurant Accounting (3.0 Lecture) 3.0
FDR 055 Procurement for Foodservice Operations (3.0 Lecture) 3.0
FDR 060A Food Service Facilities Planning (3.0 Lecture) 3.0
FDR 074 Intermediate Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 076 Sales and Marketing in the Hospitality Industry (3.0 Lecture) 3.0
FDR 078 Advanced Baking and Pastry (1.0 Lecture/1.0 Lab) 2.0
FDR 081 Intro to Wines and Spirits of the World (2.0 Lecture) 2.0
FDR 082 Introduction to Chocolate and Confectionary (1.0 Lecture/1.0 Lab) 2.0
FDR 085 Foundations for Sustainability in Hospitality, Tourism and Leisure Services (2.0 Lecture) 3.0
FDR 086 Beginning Bread Making (1.0 Lecture/1.0 Lab) 2.0
FDR 105 Catering Management and Operations (1.0 Lecture/1.0 Lab) 2.0
FDR 106A Starting a Mobile Food Business (2.0 Lecture) 2.0
FDR 106B Food Trucks: Mobile Food Operations (1.0 Lecture/0.5 Lab) 2.0
Code Class Units
WRK 300HM Occupational Work Experience in HM  2.0
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Required Units for the Major
  Units
Required Units for Major 44.0
plus completion of general education requirements
and electives as needed to reach 60 units.
 
Total required units 60.0
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Careers in Culinary Arts
Career Outlook
Skills Needed
  • Creative problem solving
  • Customer centric approach
  • Management skills
  • Communication skills and being bilingual a plus
  • Cultural awareness in dealing with a variety of backgrounds/customs
  • Multi-tasking
  • Strong work ethic and commitment
  • Professionalism
  • Teamwork
  • Knowledge of safety requirements and attention to detail
Careers in the Field
  • Hotel operations, including front desk, housekeeping, restaurant staff and porters
  • Restaurant operations, including cook, server, manager, host, bartender
  • Sommelier (expert in wine)
  • Restaurant Owner
  • Event Planner
  • Executive Chef
  • Catering Manager or Assistant
  • Hotel General Manager and management
  • Housekeeper
  • Travel Agent and Tour Guide
  • Marketing and Public Relations