The Associate in Science in Advanced Culinary Arts (AS in Advanced Culinary Arts) prepares students for employment in the hospitality industry. There are on-campus labs (cafeteria, coffee shop, Gourmet Dining Room, etc.) available for students to practice what they have gained in lecture/theory. The department mission contributes to the Mission of the College which includes “Success for all students as they earn a degree or certificate, prepare for transfer, or gain the occupational competence and academic skills needed to advance in their careers.” We provide skills that pay bills!

Positions that student can expect to find upon graduation include:

• Banquet Chef; Certified Executive Chef (CEC); Chef; Chef, Instructor; Cook; Corporate Executive Chef; Executive Chef (Ex Chef); Executive Sous Chef; Head Cook; Line Cook.
• Cafeteria Manager, Dietary Supervisor, Food and Nutrition Services Supervisor, Food Production Supervisor, Food Service Director, Food Service Manager, Food Service Supervisor, Kitchen Manager, Kitchen Supervisor, Restaurant Manager.
• Appetizer Preparer, Back Line Cook, Banquet Cook, Breakfast Cook, Broil Cook, Cook, Fry Cook, Grill Cook, Line Cook, Prep Cook (Preparation Cook).
• Car Hop, Deli Clerk (Delicatessen Clerk), Deli Worker (Delicatessen Worker), Dietary Aide, Food Service Assistant, Food Service Worker, Prep Cook (Preparation Cook), Sandwich Artist, School Cafeteria Cook, Server.
• Baker, Bakery Clerk, Bakery Manager, Cake Decorator, Dough Mixer, Machine Operator, Mixer, Pastry Chef, Processor, Scaler.

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 culinary and hospitality training.

SBCC offers a Transfer Agreement Guarantee (TAG). A TAG is a contractual agreement between the student, SBCC, and specific four-year colleges or universities. This includes six University of California ( *UC) institutions, six California State Institutions (CSU), seven California private institutions, nine out-of-state institutions, as well as Honors Transfer Agreements with ten institutions and 8 CSUs without campus impaction. Students must enroll in the TAG program and work with a TAG advisor.