Culinary Arts Management

Culinary Arts Management Program Description


A.A. Culinary Arts Management
A.A. Restaurant and Food Service Entrepreneurship

Certificates of Achievement

Cooking and Supervision Program Disclosure
School Foodservice Specialist Program Disclosure

Certificate of Proficiency

Basic Culinary Services

Program Description


This program provides training for employment in commercial culinary service operations. Courses begin at entry-level training; advanced courses build upon skills acquired in pre-requisite courses.

The program includes coursework in culinary arts, baking and pastry, food and equipment use and identification, culinary sanitation, nutrition, marketing, legal control and financial analysis. Students will apply those skills with hands-on training in production centered labs.

Sanitation training is offered as an integral part of each certificate and degree, and is certified by the National Restaurant Association as well as Sacramento County Environmental Health Division.


Career Opportunities

  • Culinary Manager
  • Culinary Supervisor
  • Cook
  • Kitchen Manager
  • Waiter / Waitress
  • Restaurant Manager
  • Caterer
  • Foodservice Worker
  • Baker
  • Community Nutrition Specialist
  • School Foodservice Specialist


*Hands-on experience in all aspects of commercial culinary services

*Curriculum developed in collaboration with Sacramento employers in restaurants, schools, hospitals, and grocery stores

Note to Transfer Students:
If you are interested in transferring to a four-year college or university to pursue a bachelor’s degree in this major, it is critical that you meet with a CRC counselor to select and plan the courses for your major. Schools vary widely in terms of the required preparation. The courses that CRC requires for an associate’s degree in this major may be different from the requirements needed for the bachelor’s degree.

For information about the student learning outcomes for this program, see