Hospitality Associate of Arts Degree
To graduate with a specialization in Hospitality, students must complete all requirements for the certificate plus the general breadth requirements for the Associate Degree (minimum total = 60 units)
| Code | Title | Units |
|---|---|---|
| Required Courses | ||
| CULART 010 | Restaurant Service and Catering I | 6 |
| CULART 011 | Restaurant Service and Catering II | 6 |
| or CULART 012 | Food Truck Restaurant and Catering Services | |
| CULART 080 | Small Business and Catering Management | 6 |
| CULART 161 | Quantity Food Preparation | 3 |
| CULART 201 | Management of Human Resources in Hospitality | 3 |
| CULART 225 | Sanitation and Safety | 3 |
| CULART 240 | Procurement, Purchasing and Selection | 3 |
| CULART 250 | Food, Wine and Beverage Service Concepts | 3 |
| HOSP 100 | Introduction to Hospitality and Customer Service | 3 |
| HOSP 120 | Hospitality Cost Control | 3 |
| HOSP 130 | Hospitality Food and Beverage Management Management | 3 |
| HOSP 160 | Culinary Production and Kitchen Operations | 3 |
| Total Units | 45 | |
To earn an SBVC Associate Degree students must complete one of the following general education patterns:
Program Learning Outcomes
At the completion of this program, students will be able to:
- Demonstrate how to use a knife and the basic knife cuts
- Calculate food costs as it applies to menus by pricing a menu as part of the final in this course
- Explain optimal quantity, and the price and standard specifications of ordering
- Recall the top five problems that the restaurant industry encounters
- Recall how to derive the “Break-even Point” of a restaurant
- Define and recall the purchasing function
- Recall the seven areas of a HACCP plan
- Be prepared to transfer a core curriculum to an accredited, four-year college or university with junior class standing in Culinary Arts or a related major