Associate of Science - Culinary Arts - Hospitality Studies - Restaurant Management

The culinary arts program provides professional training for employment as a chef, culinary supervisor, cookbook author, recipe taster, cook, kitchen manager, food server, caterer, food researcher, banquet chef, dining room manager, food stylist, menu planner, community nutrition specialist, and school foodservice specialist. The baking program is designed to prepare students to work as pastry chefs in local restaurants, hotels, resorts, bakeries, and catering establishments. Career options include bakery production finisher, pastry decorator, caterer, baker assistant, bakery entrepreneur, and bakery chef at grocery food chains, cafes, restaurants, bakeries, hospitals, resorts, child care facilities, cafeterias, food preparation centers, and catering facilities. The restaurant management program prepares students to enter the restaurant field as a manager-trainee in a food service establishment. Career options include: restaurant owner/operator, hotel banquet manager, dining room manager, purchasing specialist, catering manager, and food editor. Some career options may require more than two years of college study Students completing the program will be able to... Demonstrate an understanding of the criteria for proper service techniques used in the culinary industry. Demonstrate teamwork, planning, purchasing, production and service. Pursue opportunities available in California’s hospitality and culinary industry. The associate in science degree in hospitality studies prepares students for entry into mid-level employment in one of three specialty areas of the hospitality and culinary arts industry: baking and pastry, culinary arts, restaurant management. This in-depth, hands-on, American Culinary Federation (ACF) accredited program of study prepares students for a professional hospitality and culinary career in a broad scope of industry opportunities in Restaurant Management. Diablo Valley College’s restaurant management program offers an in-depth, hands-on learning curriculum where students gain both knowledge and experience through the hotel and restaurant management program’s technical facilities. Restaurant management students work and learn in a fully equipped food production kitchen, a demonstration laboratory, a retail pastry shop and a 60-seat restaurant that is open to the public. In addition to training at the DVC facilities, students gain experience working outside the college through a required internship program. DVC’s associate degree in hospitality studies with a specialization in restaurant management is geared primarily towards DVC’s culinary students desiring some additional management coursework. Students who are interested in pursuing a management focused program in hospitality should expect to complete a four-year degree program at a university. These students should see a counselor and consider the General Education Requirements Options 2 or 3. Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn an associate in science degree, students must complete each course used to meet a certificate requirement with a “C” grade or higher and maintain an overall GPA of 2.5 or higher in the coursework required for the degree. Students are limited to one associate in science degree regardless of the number of specializations completed. Multiple certificates may be awarded.