AA/AS in Culinary Arts and Related Services

The Culinary Management degree teaches sound practice in food safety, handling and cooking as well as running a kitchen, with exposure to varied cuisines and equipment. Upper courses include menu planning, cost control, American regional cuisine, world cuisine and a hospitality capstone. The major requires 41 units. Students pursuing the degree complete the major courses alongside the college's local general education pattern or the Cal-GETC pattern, add elective units, and graduate with a GPA of at least 2.0. At least half of the major coursework must be taken at Cypress College. Because course patterns at transfer schools can differ, students planning to continue toward a bachelor's degree should speak with a counselor to confirm how the major courses will apply. The degree also suits learners who simply want a recognized college credential.