var scriptNodes = Array.prototype.slice.call(document.querySelectorAll("script[src*='mapmaker.losrios.edu']")); var scriptNode = scriptNodes[scriptNodes.length - 1]; scriptNode.parentNode.insertBefore($('
' + '

Restaurant and Food Service Entrepreneurship A.A. Degree - Local GE

This program provides training and education for those wishing to own a restaurant or other food service venture.  The various elements involved in starting and operating a small business are covered, as well as training in food theory and production, safety and sanitation, culinary purchasing, and service.

Total Units:
69.5-74

First Year

Semester 1

15 Units
Course Units Pre-Reqs^ Semesters Offered* GE Area
CAM 300
Survey of Food Service Careers and Career Skills
3
F, S
CAM 306
Culinary Sanitation & Safety
2
F, S
CRC Area 1A-English Composition
3
Recommend meeting with a counselor
F, S, Su
CRC Area L1A
CRC Area 1B-Oral Communication & Critical Thinking
3
F, S, Su
CRC Area L1B
CRC Area 2-Mathematical Concepts & Quantitative Reasoning
3
Recommend meeting with a counselor
F, S, Su
CRC Area L2
CRC Area 7A-Living Skills (PE)
1
F, S, Su
CRC Area L7A

Semester 2

19 Units
Course Units Pre-Reqs^ Semesters Offered* GE Area
CAM 301
Food Theory and Preparation
4
Co-req CAM 306
F, S
CAM 321
Culinary Computations
3
BUS 300
Introduction to Business
3
F(O,P), S(O,P), Su(O)
BUS 340
Business Law
3
F(O), S(O), Su(O)
MKT 300
Principles of Marketing
3
F(O), S(O), Su(O)
NUTRI 300
Nutrition
3
F(O), S(O), Su(O)
CRC Area L7B

Year 2

Semester 3

19-20 Units
Course Units Pre-Reqs^ Semesters Offered* GE Area
CAM 310
Quantity Food Production
4
CAM 300, 301 & 306
F
CAM 332
Culinary Financial Management
3
CAM 300
F
BUS 215
Entrepreneurial Opportunity and Business Planning
3
F odd years
BUS 350
Small Business Management/Entrepreneurship
3
F(O), S(O)
HORT 300
Introduction to Horticulture
3
F, S
CRC Area L5
BUS 320 1
Concepts in Personal Finance or
3
Advisory: BUS 105
F(O), S(O)
ACCT 301
Financial Accounting
4
ACCT 101, BUS 105, MATH 120 or MATH 125
F(O,P), S(O), Su

1 Also listed as ECON 320.

Semester 4

16.5-20 Units
Course Units Pre-Reqs^ Semesters Offered* GE Area
CAM 316
Micro-Entrepreneurship in Food Service
4
CAM 300, 301 & 306
S
MGMT 362
Techniques of Management
3
CRC Area 3-Arts & Humanities
3
F, S, Su
CRC Area L3
CRC Area 4-Social & Behavioral Sciences and CRC Area VI-Ethnic/Multicultural Studies
3
F, S, Su
CRC Area L4
CRC Area 6-Ethnic Studies
3
F, S, Su
CRC Area L6
CAM 498
Work Experience in Culinary Arts Management
0.5-4
F, S, Su

^You must have passed the prerequisite course(s) with a “C” or better; Corequisite must be taken during the same semester; Advisory means it is recommended but not required to enroll in the course.

*(O) = online available  (P) = partially online

Career Options/Outlook:

A career in culinary arts management can include performing various food preparation duties and/or supervising and coordinating workers\' activities in preparing and serving food.  Typical tasks may include inspecting supplies, equipment, and work areas to ensure efficient service and conformance of standards; preparing, seasoning, and cooking dishes such as soups, meats, vegetables, or desserts in restaurants; ordering supplies; keeping records and accounts, pricing items on menu, or planning menus.  

A sample of reported job titles:

Appetizer Preparer, Back Line Cook, Banquet Cook, Line Cook, Preparation 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

Projected job openings in California (2020-2030):

21,020

Projected growth in California (2020-2030):

41% growth

Median Salary in California (2021):

$38,550

Transfer notes:

Please meet with a counselor for specific transfer course evaluation or transferring to a specific 4-year institution.

General Education (GE):

Non-specified GE courses identified by CRC or Cal-GETC Area without pre- or co-requisites can be taken at any semester.

The map also meets the requirement for

the Certificate of Proficiency in Basic Culinary Service.

Honors option:

The CRC Honors Program is designed specifically for academically accomplished students and for students with the potential for high achievement. Students who complete 15 units or more in honors-designated courses will earn special recognition as an Honors Scholar, a distinction that may entitle the student to guaranteed transfer and scholarship opportunities at select transfer colleges and universities.

About this program map:

This program map represents one possible pathway to complete the program. Please see a counselor to create an education plan that is customized to meet your needs. This map is not a guarantee of course availability or financial aid applicability.

Zero Textbook Costs (ZTC):

The Zero Textbook Costs designation and logo are added to any course that provides free access to all required instructional materials. These are typically shared with students through Canvas. Courses that are designated as ZTC may still require students to purchase supplemental materials such as lab coats, a calculator, art supplies, etc. See full definitions and searching tips on the Zero Textbook Costs page of the college website.

Catalog Year: 2025-2026

Published September 25, 2025

Counselor Contact: Alejandra Tovar   | Faculty Contact: Michael Frigm

' + '
Download PDF
').get()[0], scriptNode.nextSibling);