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Culinary Arts & Hospitality Management

Spice up YOUR schedule with Roseville’s CULINARY ARTS & Hospitality Management Program of Study!

Program Description

Develop real world skills and resourcefulness in our commercial kitchen and employability skills for life that can put YOU a step ahead after high school!  Four on-campus levels to help you explore a variety of careers and contacts in the food industry while enjoying the delicious results of your hard work as you learn! College credit and industry ServSafe Certification are available to program completers along with numerous industry competitive recognition and scholarship opportunities.

***Please note:  Peanuts, wheat, dairy, tree nuts and shellfish are used in the Culinary Arts Program.

Sequence of Classes

Intro Course - Culinary 1

(UC/CSU 'G' Elective)

*Requested contribution of $30.00 for consumable food costs

Love food?  Learn how the “pros” do it by and discover where good food comes from using foundational cooking methods preparing a variety of “from scratch” sweet and savory dishes including baked goods, soups, salads, breakfast foods and entrées with an emphasis on freshness, affordability, nutrition and flavor!  Earn your Food Handler Certification and develop transferable workplace skills that will make YOU an irresistible employee.  Learn the language of Culinary Arts and the business of food and with “hands-on” lab experiences twice a week using the National Restaurant Association’s ProStart Curriculum.   

Concentrator Course - Culinary 2: Methods, World Cuisines & Catering

(UC/CSU 'G' Elective)

*Requested contribution of $40.00 for consumable food costs

Take your passion for food to the next level and explore cuisines of the world, developing “palate memory” and the ability to use flavor profiles in your daily cooking.  Expand and develop culinary techniques and cooking methods to include Grand and derivative sauces, plated desserts, pastry, chocolate, and a wide variety of proteins, grains, fruits and vegetables.  Apply your culinary and business skills in the back and front of the house by developing menus and hosting staff lunches once a month in the “Tiger Café”.  The National Restaurant Association’s ProStart Foundation curriculum and ServSafe training are put into action in “hands on” labs three times per week. 

Capstone Course - Culinary 3: Advanced Techniques | Tiger Cafe

(UC/CSU 'G' Elective)

*Requested contribution of $40.00 for consumable food costs

Is the food industry for you?  Your skills are put to work day to day in a busy commercial kitchen catering a variety of campus and community events while developing an understanding of cooking for “purpose”.  Structured to simulate a working restaurant or catering business, student leaders cost, plan, test and serve recipes to suit clients’ purposes and budgets using fresh and affordable ingredients and creative culinary techniques.  Numerous and diverse food service events develop an awareness of the spectrum of industry careers and opportunities while teaching the business side of food from an owner/operators perspective.  Earn college credit, scholarships and job referrals while filling your resume with relevant experience for life! 

*Students will be required to participate in a few food service events after school hours.     

Course Internship - Culinary 4

(UC/CSU 'G' Elective)

*Requested contribution of $40.00 for consumable food costs

Get a taste of careers within the food and hospitality industry while supporting Tiger Café in a leadership role.  Assist and lead in web design/maintenance, marketing/communications, event/menu planning, budgeting/billing, knife skills, and recipe testing.  Refine front-of-house service skills and experience by managing a variety of food service events as you continue to expand your culinary back-of-house knowledge and skills.  Prepare for the management level ServSafe certification exam which, along with rigorous course curriculum and intern experience, earns credit at schools such as Johnson & Wales, Art Institutes and American River College.

*Students will be required to participate in a few food service events after school hours.     

Program Outcomes

  • Master essential culinary techniques, world cuisines, baking, and catering while developing professional kitchen skills.

  • Gain business and hospitality experience in event planning, marketing, budgeting, and customer service.

  • Build a resume with real-world food service experience and earn industry-recognized certifications and college credit for future careers or post-secondary pathways.

Program Accomplishments

  • Hands-on learning in a fully equipped commercial kitchen, simulating real-world restaurant and catering operations.

  • College credit and industry certifications, including ServSafe Food Handler and Manager certifications for program completers.

  • Leadership and event experience through Tiger Café and community catering, plus access to scholarships and competitive opportunities.