Hospitality Programs

The Shasta College Hospitality Program is designed toprovide students with the basic skills, abilities andknowledge necessary to prepare them for various positionsin lodging operations, restaurants, wineries clubs, schools,resorts, recreation companies, airlines, and cruise shipcompanies.

Bistro Dining

Kitchen Laboratories

CULINARY ARTSREQUIREMENTS FOR ASSOCIATE IN SCIENCE DEGREE:Recommended Course Sequence:First SemesterBusiness MathematicsBasic Food ProductionSanitation and Saf etyNutritionIntroduction to the Hospitality Industry

Second SemesterAdv anced FoodsMenu Planning and Cost Analy sisPurchasingCulinary Arts Works Site LearningStocks, Soups, Sauces & Basic Culinary PreparationThe Art of Garde Manger

Third SemesterGourmet Food PreparationBev erage ManagementDining Room Serv iceCulinary Arts Worksite LearningBakingHospitality Superv ision

Fourth SemesterBusiness CommunicationCulinary Arts Worksite LearningGeneral Education

60 Units Total**Culinary Arts Certif icate-44 Units without f ourth semester

First SemesterBusiness MathematicsComputer Literacy WorkshopSaf ety and SanitationIntroduction to the Hospitality IndustryGeneral Education

Second SemesterBusiness CommunicationsCustomer Serv icePurchasingHospitality Operations ManagementHospitality Worksite LearningGeneral Education

Third SemesterComputer Applications in the Hospitality IndustryRestaurants, Hotels, and Lawf ul ManagementHospitality Marketing, Sales and Adv ertisingHospitality Superv isionHospitality Worksite LearningGeneral Education

Fourth SemesterIntroduction to Wines OR Wine with FoodHuman Resource Management in the Hospitality IndustryHospitality and Financial ManagementHospitality Worksite LearningGeneral Education

Associate in Science Degree RequirementsAdditional General Education 15TOTAL 60

Hospitality Management - Hotel/Restaurant Management Concentration REQUIREMENTS FOR ASSOCIATE IN SCIENCE DEGREE: Recommended Course Sequence:

Hospitality Management - Hotel/Restaurant Management ConcentrationREQUIREMENTS FOR CERTIFICATE:

Principles of Customer ServiceIntroduction to the Hospitality IndustryHospitality Operations ManagementComputer Applications in the Hospitality IndustryHuman Resource Management in the Hospitality IndustryHospitality Worksite Learning

TOTAL UNITS FOR CERTIFICATE 17

Mini-Certificates

•Baking – Culinary Arts Emphasis : 4-7 Units

•Bartender – Culinary Arts Emphasis- 6 Units

•Dining Room Management – Culinary Arts Emphasis: 12-15 Units

•Hospitality – Dining Room Staff – Culinary Arts Emphasis: 5-8 Units

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

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

Worksite Learning

Allows the student to gain on-the-job experience throughemployment/volunteerism at an approved job site that is acquiredby the student. A faculty member supervises the course to ensurethat the work experience is of educational value.•Culinary Arts- 2 units•Hospitality Management- 4 units•Winemaking and Marketing- 1 unit

Faculty and Staff

Chef Brad Peters, Culinary Arts

Chef Sadie Roy, Culinary Arts Chef Che Stedman, Culinary Arts Chef Landa Peters, Culinary Arts

Kelly Nickel, Winemaking and Marketing John Strahan, Winemaking and Marketing

Robert Stellato, Viticulture Leimone Waite, Viticulture

Roger Gerard, Hospitality Management, Culinary ArtsWinemaking and Marketing

Lisa Lanctot, Business, Technology, Family and Consumer Sciences

Program Advantages:

•Articulation with Cal State system and four-year programs•Course certified by National Restaurant Association and AmericanHotel 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 andCulinary Arts•Financial aid available on campus•Work site learning•Hospitality-largest employer in the world