Culinary Management Associate in Science Degree

Division: Career Technical Education


The Culinary Management Associate in Science Degree (formerly titled Associate in Science Degree Culinary Arts) provides students with fundamentals in the methods of food safety, handling, preparation, and kitchen management. It includes exposure to various styles of cuisines, and proper use of culinary applications and equipment. The program is designed to help students develop a working knowledge of what is required to be successful in the fast pace culinary industry.

To earn an Associate Degree students must complete all graduation requirements to include:

  1. all major course requirements with a grade of C or better;
  2. Cypress College Native General Education requirements; California State University General Education Breadth requirements (CSU GE Breadth) or IGETC General Education requirements;
  3. the social justice, equity and sustainability and reading requirements;
  4. any elective courses to complete a minimum of 60 units; and, 
  5. have a minimum GPA of 2.0.

At least 50% of all major course work must be completed at Cypress College. Courses that fulfill major requirements for an Associate Degree at Cypress College might not be the same as those required for completing the major at a transfer institution offering a Baccalaureate Degree. For information on specific university requirements, please consult with your counselor, or visit the Transfer Center. This degree requires a total of 38 units in the major.   

Required Courses are listed in suggested sequence (38 units):
HRC 100 CNutrition3
HRC 101 C Introduction to Hospitality Management3
HRC 120 CSanitation and Safety2
HRC 125 CRestaurant Management3
HRC 135 CCulinary Fundamentals I3
HRC 136 CBaking Fundamentals I3
HRC 145 CThe Art of Garde Manger3
HRC 152 C Menu Planning and Purchasing (formerly Hospitality Purchasing)3
HRC 231 CCost Control in Hospitality3
HRC 235 CCulinary Fundamentals II3
HRC 255 CAmerican Regional Cuisine3
HRC 265 C World Culture and Cuisine (formerly International Cuisine)3
HRC 290 CHospitality Career Capstone3
Total Units38