Our Culinary Arts program provides you with basic competencies in the methods of food handling, cooking, and culinary management. It includes exposure to various styles, and proper use of culinary applications and equipment. The program is designed to help you develop a working knowledge of what is required to be successful for fast track culinary management potential.

Local industry partnerships include Disneyland Resort, Hyatt Hotels, Marriott Hotels and many local restaurants. With the addition of 25 units of general education courses you may earn an Associate of Science degree and advance your career. Culinary Arts coursework for the 2016 - 2017 school year includes:

  • HRC 100 C Nutrition
  • HRC 101 C Introduction to Hospitality Careers
  • HRC 120 C Sanitation and Safety
  • HRC 125 C Restaurant Management
  • HRC 135 C Culinary Fundamentals I 
  • HRC 136 C Baking Fundamentals I
  • HRC 145 C The Art of Garde Manger 
  • HRC 152 C Hospitality Purchasing
  • HRC 231 C Cost Controls in Hospitality
  • HRC 235 C Culinary Fundamentals II
  • HRC 255 C American Regional Cuisine
  • HRC 290 C Hospitality Career Capstone

Executive Chef Jeremy Peters jpeters@cypresscollege.edu