The Culinary Management Program provides students with fundamentals in the methods of food safety, handling, cooking, and culinary management. It includes exposure to various styles of cuisines, and proper use of culinary applications and equipment. The program is designed to help students develop a working knowledge of what is required to be successful for fast-track culinary management potential. Our Culinary Management Program is not just a cooking school. We are an accredited Hospitality Management Program offering certificates and associate degrees in culinary arts, pastry arts, and hospitality management, with direct opportunities for transfer to Cal Poly Pomona and CSU Long Beach. Cypress College’s Hotel, Restaurant, Culinary Arts Department engages students in a hands-on, state-of-the-art learning environment designed to prepare them to become leaders in the hospitality and culinary industries.
The program also offers:
Steps to Becoming a Chef
Students have the option to earn the following certificates and degree:
Culinary Fundamentals Certificate = 15 units (1–2 semesters)
Culinary Arts Certificate = 36 units (2–3 semesters)
Associate in Science in Culinary Arts = 60–61 units (2 years)
Most full-time students taking 15 credits per semester can complete a certificate in one to three semesters and an associate in science degree in two years. Students may elect to attend part time as well.
The program is $46 per unit for California residents, not including books, fees, and supplies. Units vary by course, but the average is 3 units per course. Unit fees for the 15-unit certificate would be $690; the 36-unit certificate would be $1,656; and the 60-unit associate degree would be approximately $2,760. Most students also qualify for some form of financial aid.
Centrally located in the heart of the Anaheim Resort District and Orange County, our students are employed at Disneyland Resort, Knotts Berry Farm, Hyatt Hotels, Hilton Hotels, and Marriott Hotels.
I have enjoyed teaching hospitality management classes at Cypress College since 1999. I hold the Certified Hospitality Educator certification from the American Hotel & Lodging Association and believe that learning is most effective when classes are hands on and interactive. I enjoy the small class sizes in our program and the opportunity to collaborate with students, especially in our student run restaurant, the Cypress Bistro.
Before Cypress College, I worked as an Executive Chef for several years in New York, as well as a Chef Instructor at a vocational high school. Other career highlights include working for the Breakers Resort in Palm Beach, Florida and Macy’s Culinary Council in Chicago.
Hello, I am Chef Jeremy Peters. I am the Department Co-Chair of the Cypress College School of Culinary Arts and Hospitality Management. Prior to joining Cypress College in 2008, I was the Executive Chef at Disney’s Grand Californian Hotel where I headed up several red carpets events including Disney’s 50th Anniversary, the Pirates of the Caribbean and High School Musical movie premiers. I am passionate about teaching and inspiring my students in a way that will set them up for success as they venture out in to the hospitality industry.
Program Mapper: View course options for these programs, below.
There are no additional requirements to enroll in this program; however, some courses do have prerequisites that can be viewed in the Cypress College Catalog and the Schedule of Classes.
Steps to Becoming a Chef
