Transfers ToCSUDescriptionThis course is intended to help students on academic and/or progress probation to regain good academic standing. Students develop time management and motivational strategies and learn about available col- lege resources to help them reach academic success. Students also learn about academic polices and educational goal options. CSU Culinary Arts and Hospitality Studies Office: Statler Wing 156 Phone Number: (415) 239-3152 Web Site: www.ccsf.edu/cahs Announcement of Curricula The Culinary Arts and Hospitality Studies (CAHS) Department (for- merly the Hotel and Restaurant Department) includes both credit and noncredit programs. Credit, Associate in Science Degree programs are offered with three distinct majors: Culinary Arts Management; Food Service Management; or Hospitality Management Major (AS-T). (See below for details about these programs). Noncredit Certificate Programs. The Culinary and Service Skills Training Certificate Program, and the Baking and Pastry Certificate Program, provide short-term skills training for entry into the labor market and are offered for noncredit (no college credit). (See below for details about these programs). Credit, Consumer Classes. These classes are offered for college credit and are designed for non-professionals and open to the general public. These courses are not included in the CAHS degree programs. General Information History. Established in 1936 as the Hotel and Restaurant Department, this was the first community college program in the United States offering training in hospitality subjects. Since then, thousands of hospitality professionals have graduated from the Program. The department is also supported by our extensive hospitality library, the Alice Statler Library. Culinary Arts and Hospitality Studies Mission Statement. The Culinary Arts and Hospitality Studies Department at City College of San Francisco is designed to provide students with strong foundational and practical culinary and management skills necessary to succeed in the hospitality industry. Our Vision. Equally grounded in culinary arts and management, stu- dents learn through hands-on culinary, management and academically related classes, to develop real-world skills and knowledge necessary to excel in the food service, restaurant and hospitality industry. Employment. Graduates find employment in many facets of the hos- pitality industry including hotels, restaurants, clubs, cafeterias, cruise ships, retirement communities, catering companies, educational insti- tutions and purveyors, to name a few career possibilities. The jobs that students receive immediately upon graduating varies greatly, depending upon which program they completed, their career goals, and practical experience. Graduates may accept positions such as: line cook, pastry cook, baker, host, food server, hotel reservation- ist, desk clerk, cashier and night auditor; to entry level management positions, such as: assistant restaurant manager, hotel reservations manager, assistant front office manager, and purchasing agent. Graduates progress in their careers to such positions as: executive chef, restaurant and hotel general manager, executive pastry chef, concierge, restaurant owner, food and beverage director, garde manger chef, sales manager, bakery owner, catering director, food service director, sous chef, country club manager, hotel director of sales and marketing, director of banquets are a few higher level career possibilities. 222 Culinary Arts and Hospitality StudiesUsually HeldSat 8:10am–5:00pm, Sat 9:10am–1:25pm 