2. The Shasta College Hospitality Program is designed to
provide students with the basic skills, abilities and
knowledge necessary to prepare them for various positions
in lodging operations, restaurants, wineries clubs, schools,
resorts, recreation companies, airlines, and cruise ship
companies.
5. CULINARY ARTS
REQUIREMENTS FOR ASSOCIATE IN SCIENCE DEGREE:
Recommended Course Sequence:
First Semester
Business Mathematics
Basic Food Production
Sanitation and Saf ety
Nutrition
Introduction to the Hospitality Industry
Second Semester
Adv anced Foods
Menu Planning and Cost Analy sis
Purchasing
Culinary Arts Works Site Learning
Stocks, Soups, Sauces & Basic Culinary Preparation
The Art of Garde Manger
Third Semester
Gourmet Food Preparation
Bev erage Management
Dining Room Serv ice
Culinary Arts Worksite Learning
Baking
Hospitality Superv ision
Fourth Semester
Business Communication
Culinary Arts Worksite Learning
General Education
60 Units Total
**Culinary Arts Certif icate-44 Units without f ourth semester
6. Hospitality Management - Hotel/Restaurant Management Concentration
REQUIREMENTS FOR ASSOCIATE IN SCIENCE DEGREE:
Recommended Course Sequence:
First Semester
Business Mathematics
Computer Literacy Workshop
Saf ety and Sanitation
Introduction to the Hospitality Industry
General Education
Second Semester
Business Communications
Customer Serv ice
Purchasing
Hospitality Operations Management
Hospitality Worksite Learning
General Education
Third Semester
Computer Applications in the Hospitality Industry
Restaurants, Hotels, and Lawf ul Management
Hospitality Marketing, Sales and Adv ertising
Hospitality Superv ision
Hospitality Worksite Learning
General Education
Fourth Semester
Introduction to Wines OR Wine with Food
Human Resource Management in the Hospitality Industry
Hospitality and Financial Management
Hospitality Worksite Learning
General Education
Associate in Science Degree Requirements
Additional General Education 15
TOTAL 60
7. Hospitality Managem ent - Hotel/Restaurant Managem ent Concentration
REQUIREMENTS FOR CERTIFICATE:
Principles of Customer Service
Introduction to the Hospitality Industry
Hospitality Operations Management
Computer Applications in the Hospitality Industry
Human Resource Management in the Hospitality Industry
Hospitality Worksite Learning
TOTAL UNITS FOR CERTIFICATE 17
8. Mini-Certificates
•Baking – Culinary Arts Em phasis: 4-7 Units
•Bartender – Culinary Arts Em phasis- 6 Units
•Dining Room Managem ent – Culinary Arts Em phasis: 12-15 Units
•Hospitality – Dining Room Staff – Culinary Arts Em phasis: 5-8 Units
9. Winemaking and Marketing- 17 Units
Certificate Includes:
•Introduction to Wine
•Wine with Food
•Basic Winemaking
•Intermediate Winemaking
•Sensory Evaluation of Wine
•Wine Sales and Marketing
•Wines of the North State
•Vineyard Design and Construction
•Vineyard Care
•Horticulture Worksite Learning
10. Wine Mini-Certificates
•European and California Wines- 11 Units
•Introduction to Wine
•Wines of California
•Cultural Appreciation of Wine
•Wines of France and Italy
•The Wines of the North State
•Enology and Viticulture Practices- 7 Units
•Horticulture Worksite Learning
•Vineyard Design and Construction
•Vineyard Care
•Basic Winemaking
•Intermediate Winemaking
11. Worksite Learning
Allows the student to gain on-the-job experience through
employment/volunteerism at an approved job site that is acquired
by the student. A faculty member supervises the course to ensure
that the work experience is of educational value.
•Culinary Arts- 2 units
•Hospitality Management- 4 units
•Winemaking and Marketing- 1 unit
12. Faculty and Staff
Chef Sadie Roy, Culinary Arts Chef Che Stedman, Culinary Arts Chef Landa Peters, Culinary Arts
Chef Brad Peters, Culinary Arts
Kelly Nickel, Winemaking and Marketing John Strahan, Winemaking and Marketing
Roger Gerard, Hospitality Management, Culinary Arts
Winemaking and Marketing
Robert Stellato, Viticulture Leimone Waite, Viticulture
Lisa Lanctot, Business, Technology, Family and Consumer Sciences
13. Program Advantages:
•Articulation with Cal State system and four-year programs
•Course certified by National Restaurant Association and American
Hotel and Lodging Association
•Transferable courses
•Only $26 per unit vs.(30-50K per year-Private Post Secondary-Non-
Transferable)
•AA or Certificate in two-years or less
•Six courses difference between AA in Hospitality Management and
Culinary Arts
•Financial aid available on campus
•Work site learning
•Hospitality-largest employer in the world
