School of Culinary Arts and Hotel Management
About Our Program
The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry. This unique program mirrors industry standards by providing training in a realistic work environment. Students have the option of selecting either hotel or restaurant/culinary program tracks.
The School of Culinary Arts and Hotel Management Program provides students with measurable outcomes through training in the Cafeteria, Gourmet Dining Room and Coffee Shop, and through Catering, Purchasing and Receiving services, utilizing state-of-the-art equipment.
Instructors possessing industry-recognized credentials and having years of experience, direct each operation. The program is recognized nationally as a leading center for hospitality training.
Program Student Learning Outcomes
- Students will be able to apply the concepts and techniques of sanitation to a food service environment.
- Students will be able to demonstrate the use of proper purchasing, storage and costing techniques to profitably operate a food service establishment.
- Students will be able to demonstrate the ability to work in a professional bakery.
- Students will be able to demonstrate the ability to work in a professional kitchen as a line and pantry cook.
- Students will be able to demonstrate the ability to work in a variety of dining room environments as a bus-person, waiter, table captain and sommelier.
- Students will be able to demonstrate the knowledge and skills needed to serve a variety of beverages in a food service establishment.
- Students will be able to demonstrate the relation of food to health and well being.
- Students will be able to demonstrate an understanding of the knowledge needed to be a supervisor in a food service establishment.
Work Experience
Students select one of the following two areas of specialization: (1) Hotel or (2)
Culinary. An integral part of each specialization is an off-campus industry-based
work experience related to the students' area of specialization.
Students are enrolled in a work experience which opens career opportunities in the hospitality industry and further supplements laboratory experiences that expose them to their chosen field of interest within the diverse areas of hospitality.
Faculty & Offices
Charles Fredericks (CC-117, ext. 3099)
Stephane Rapp (CC-117, ext. 4459)
Department Office (CC-116, ext. 4258)
Dean: Alan Price (A-218, ext. 5121)
Showcase
Honors and Awards
The School of Culinary Arts and Hotel Management Program is fortunate to be able to award several scholarships (varying from $50 to $1,500) each semester.
Advising
Our faculty is eager to counsel students exploring career opportunities in the hospitality industry. For academic counseling, call ext. 4085.
Program Acceptance
To get into the program, please email Sarah Alvarez-DeWees at saalvarez4@pipeline.sbcc.edu. Please include your Student ID number/K#, and we will input you into the cohort so you can register for culinary courses.