Hotel, Restaurant, Culinary Arts

• Nutrition
• Hospitality Management
• Sanitation and Safety
• Restaurant Management
• Culinary Fundamentals
• Baking Fundamentals
• The Art of Garde Manger

• Menu Planning and Purchasing
• Hotel Operations
• Hospitality Law
• Beverage Management
• Hospitality Leadership
• Cost Control in Hospitality
• Special Event Management

• Pastry Arts
• American Regional Cuisine
• World Culture and Cuisine
• Hospitality Career Capstone
• Hospitality Internship
• Hospitality Seminar

Careers

• First-Line Supervisor of Food Preparation and Serving Worker
• Food Service Manager
• Lodging Manager
• Meeting, Convention, and Event Planner
• Chef and Head Cook
• Cook, Institution and Cafeteria
• Cook, Private Household
• Cook, Restaurant
• Cook, All Other

Salary

• Low: $22k
• Average: $35k
• High: $109k

Program Mapper

“Cypress College played a significant role unfolding my path in this industry. Our instructors in this program show commitment and dedication toward our education and careers. They prepare us by sharing their experiences and achievements in this complex, yet amazing, industry.”

Rogelio Dominguez

“At first, I chose Cypress College for geographical reasons. I’d recently moved, and it was closer to my new home than Orange Coast. I soon discovered that there was so much more to it than that. I immediately noticed the welcoming atmosphere. I quickly found out that the Hotel, Restaurant, Culinary Arts program would give me all of the skills and practical knowledge I needed to pursue a career in the hospitality industry.”

Sarah Brazer

Faculty

• Lisa Clark
• Amanda Gargano
• Jeanette Jones
• Jeremy Peters
• Stephanie Rosati

Adjunct Faculty

• Brian Hathenbruck 
• Rosanne Heller
• Dan Kim