food production and catering & events...
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Culinary Arts and Management:Food Production and Catering & Events Management
Allan Hancock College is a California public
community college in northern Santa Barbara
County serving more than 11,000 credit
students each semester. The college offers
degrees and certificates in more than 100
fields of study from accounting to welding.
The college has a campus in Santa Maria
and centers in Lompoc, Solvang, and at
Vandenberg AFB.
The Allan Hancock Joint Community College District is committed to the active promotion of diversity and equal access and opportunities to all staff, students, and applicants, including qualified members of underrepresented/protected groups. The college assures that no person shall be discriminated against because of race, color, ancestry, religion, gender, national origin, age, physical/mental disability, medical condition, status as a Vietnam-era veteran, marital status, or sexual orientation.
Allan Hancock College will provide, upon request, alternate translation of its general information documents in large print, Braille, e-text, etc. Please call (805) 922-6966 ext. 3788.
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800 South College DriveSanta Maria, CA 93454-6399(805) 922-6966
www.hancockcollege.edu
Food Production and Catering & Events Management
Career Technical Education (CTE)
Certificate of Accomplishment:• Food Production Supervision
• Food Services Production
• Catering & Events Management
Food Production and Catering & Events ManagementIf you have a passion for food and a career in management interests you, then a certificate of accomplishment in food production supervision, food services production, or catering and events management may be the right choice for you.
The Culinary Arts and Management program at Allan Hancock College offers certificates in several areas of emphasis, so you can choose the food service specialty that fits your unique career goals. As a student you will learn in the classroom, in an industrial teaching kitchen, and at industry internships. You will receive hands-on experience allowing you to try out your career while you attend school.
If you have the initiative, we are committed to training you to meet the demand for high-quality employees in the culinary, hospitality, and food service industries. Come and explore what the Culinary Arts and Management program has to offer you.
For more informationCulinary Arts and Management is one of the career technical education programs at Allan Hancock College in the department of Applied Social Sciences. It resides in the Hospitality, Tourism and Recreation industry sector.
Applied Social Sciences Department
Phone 805.922.6966 ext. 3401
Chef Robert Weir
Culinary Arts Program Coordinator
Phone 805.922.6966 ext. 3839
Or visit our website at www.hancockcollege.edu/cte
Food Production and Catering & Events ManagementThe Culinary Arts and Management program offers certificates of accomplishment in several specialties. Food Production Supervision, Food Services Production and Catering & Events Management are three certificates that focus specifically on the study of food production, service and management in professional settings such as hospitals, schools and group homes; commercial businesses such as restaurants, hotels, resorts, supermarkets, and bakeries; as well as numerous entrepreneurial opportunities. Coursework focuses on basic culinary skills, coupled with management skills that include staffing and training procedures, cost control, event planning, safety and sanitation, equipment use and personal management. These courses will also transfer to four-year institutions to complete a bachelor’s degree in food science and nutrition, or hospitality.
The culinary arts instructors at Allan Hancock College combine both traditional and contemporary educational methods that incorporate classroom learning, hands-on learning in an industrial teaching kitchen, and on-the-job training through industry internships. You will learn to create new recipes from scratch, market and sell your creations on campus; taste and critique your own and other classmates’ prepared dishes; learn how to manage food production in institutional settings, run your own catering or events business; and design and present a career portfolio in your own style that combines art and science.
Employment Opportunities:The Culinary Arts and Management program certificate specialties allow you to become competitive in the restaurant, food service, catering and events industries. The structure of food production and management is different depending on the establishment and market niche, and position titles can vary.
According to the Bureau of Labor Statistics (bls.gov), annual salaries in 2011 for positions in food service preparation ranged from $20,660 to $44,780 depending on title and experience.
Internship Field ExperienceStudents may earn college units while gaining hands-on experience working in the field of restaurant management. Students are encouraged to explore field internships as a way to apply classroom experience in professional settings.
Career options include:• Food and beverage director• Kitchen or dining room manager• Cook• Pantry cook• Food production assistant• Caterer• Banquet manager• Catering manager• Event planner• Wedding planner• Bed and breakfast operator• Assistant catering sales director• Event facility manager• Entrepreneur in all fields
Equipment and Facilities: • Professional range • Dual stack convection ovens• Restaurant deep fat fryer • Char rock broiler• Proofing / warming cabinet• Restaurant quality pots and pans • Stainless prep tables• Commercial refrigeration and freezer• Professional bakery table top mixers• Commercial food processors
Culinary Arts and Management: Food Production Supervision (Certificate of Accomplishment)Choosing this specialty allows you to explore all aspects of the culinary, hospitality, and food service industries. This short certificate is an excellent way to prepare you for direct entry into the food service supervision career ladder while opening opportunities for future advanced education and training.
Ten units constitute the certificate:
CA 119 Introduction to the Hospitality Industry 2 unitsCA 125 Supervision and Training Techniques 3 unitsCA 126 Food Production Cost, Control 3 units and Management CA 149 Cooperative Work Experience: 2 units Occupational (related to Food Production Supervision)
Culinary Arts and Management:Food Services Production (Certificate of Accomplishment)This certificate is a smart choice if your goals include immediate em-ployment as a cook, cook’s assistant, or pantry cook in the food ser-vices industry. This short certificate puts you on a great career track and paves the way for advanced career exploration and training.
Thirteen units constitute the certificate:
CA 119 Introduction to the Hospitality Industry 2 unitsCA/FCS 120 Principles of Foods 1 4 unitsCA/FCS 123 Principles of Foods 2 2 unitsCA 124 Sanitation, Safety, and Equipment 3 unitsCA 149 Cooperative Work Experience: 2 units Occupational (related to Food Production Supervision)
Culinary Arts and Management: Catering and Events Management (Certificate of Accomplishment)If the hospitality, catering, and events industries are where your career interests lie, then a certificate in catering and events management is a great choice. An overview of the many unique job niches and environments in these industries are covered. Emphasis is placed on teaching you the skills necessary to plan, organize, implement, and execute catered events from on-premise, off-premise, or mobile unit facilities.
Fifteen units constitute the certificate:
CA 118 Beverage Management 1 unitCA/FCS 119 Introduction to the Hospitality Industry 2 unitsCA/FCS 120 Principles of Foods 1 4 unitsCA 124 Sanitation, Safety, and Equipment 3 unitsCA 129 Catering and Events Management 3 unitsCA 149 Cooperative Work Experience: 2 units Occupational (related to Catering)
Fifteen units constitute the certificate:
AG 301 Pairing Wine and Foods .5 unitAG 302 Advanced Pairing Wine and Foods .5 unitCA/FCS 123 Principles of Foods 2 2 unitsFCS/ Basic Nutrition for Health 3 unitsFSN 109FCS 131 Life Management 3 unitsFCS 199 Special Topics in Foods and Nutrition .5-3 units