| Hospitality, Restaurant, and Culinary Arts | Degrees Index | ||||||||
| Eureka | |||||||||
| Units | |||||||||
| Associate of Science Degree, Culinary Arts | 60.0 | ||||||||
| General Education Requirements | 18.0 | ||||||||
| Core Courses ( Areas A, B, C, D1, D2, D3) | 18.0 | ||||||||
| Program Requirements | 37.0 | ||||||||
| Specific Courses | |||||||||
| HRC I | Intro to Hospitality Management | 3.0 | |||||||
| HRC 3 | Presenting Service | 3.0 | |||||||
| HRC 8 | Food, Beverage & Labor Cost Controls | 3.0 | |||||||
| HRC 9 | Nutrition for Culinary Professionals | 2.0 | |||||||
| HRC 10 | Culinary Fundamentals | 4.0 | |||||||
| HRC 11 | Professional Baking I | 4.0 | |||||||
| HRC 12 | Professional Cooking I | 4.0 | |||||||
| HRC 14 | Restaurant Management | 3.0 | |||||||
| HRC 16 | Hospitality Supervision | 3.0 | |||||||
| HRC 17 | Sanitation-Servesafe Certificate | 3.0 | |||||||
| HRC 18 | Internship-Hospitality | 3.0 | |||||||
| HRC 20 | Hospitality Career Guidance | 2.0 | |||||||
| Additional Courses - take 5 units from: | 5.0 | ||||||||
| HRC 5 | Hospitality Law | 2.0 | |||||||
| HRC 6 | Hospitality Marketing Management | 3.0 | |||||||
| HRC 13 | Professional Cooking II | 4.0 | |||||||
| HRC 19 | Hospitality Leadership & Management | 2.0 | |||||||
| HRC 21 | Professional Baking II | 3.0 | |||||||
| HRC 22 | International Cooking | 3.0 | |||||||
| HRC 23 | Hospitality Training & Development | 2.0 | |||||||
| HRC 24 | Hospitality Human Resource Management | 2.0 | |||||||
| Also achieves Natinal Restaurant Association (NRAEF) ManagementFirst Professional Credential | |||||||||