HOSP 160 Culinary Production and Operations
Approved at 2 CSU campuses
A community college course with this C-ID is accepted as this CSU course. Confirm for your specific major with an advisor or ASSIST.org.
- Cal Poly PomonaHRT 2810 · Professional Cooking
- Cal Poly PomonaHRT 2810L · Professional Cooking Lab
- California State University, Long BeachHM 176 · Fundamentals of Food Preparation
Offered at 32 community colleges
| College | Course | Title | Outline effective |
|---|---|---|---|
| Bakersfield College | CULN B20 | Culinary Production and Operations I | Fall 2026 |
| Bakersfield College | CULN B21 | Culinary Production and Operations II | Fall 2026 |
| Bakersfield College | CULN B22 | Culinary Production and Operations III | Fall 2026 |
| Bakersfield College | CULN B24 | Catering Production and Operations I | Fall 2026 |
| Cerritos College | CA 250 | Professional Cooking I | Fall 2019 |
| Chaffey College | CUL 17 | Principles of Food Preparation | Fall 2020 |
| City College of San Francisco | CAHS 20A | Culinary Fundamentals II A | Fall 2019 |
| City College of San Francisco | CAHS 20B | Culinary Fundamentals II B | Fall 2019 |
| City College of San Francisco | CAHS 20C | Culinary Fundamentals II C | Fall 2019 |
| College of Marin | HOSP 160 | Culinary Production and Operations | Fall 2018 |
| College of the Desert | CART 040 | Culinary Fundamentals | Fall 2020 |
| Columbia College | HPMGT 21 | Introduction to Commercial Food Preparation | Summer 2022 |
| Copper Mountain College | CULN 001A | Culinary Essentials | Fall 2020 |
| Cuesta College | CUL 210 | Culinary Arts Fundamentals | Fall 2017 |
| Cuesta College | CUL 220 | Culinary Arts Fundamentals II | Fall 2017 |
| Cypress College | HRC 135 C | Culinary Fundamentals I | Fall 2016 |
| Diablo Valley College | CULN 120 | Fundamentals of Cuisine | Spring 2019 |
| Fullerton College | FOOD 102 F | Introduction to Foods | Fall 2021 |
| Glendale Community College | CULIN 111 | Fundamentals of Professional Cooking 1 | Fall 2021 |
| Lake Tahoe Community College | CUL 102 | Principles and Practices of Basic Food Preparation | Summer 2019 |
| Laney College | CULIN 27 | Cuisine Fundamentals | Fall 2024 |
| Lemoore College | CUL 007 | Culinary Production and Operations | Fall 2020 |
| Long Beach City College | CULAR 90 | Intro to Culinary Skills & Principles | Fall 2020 |
| Los Angeles Harbor College | CLN ART 113 | CULINARY SKILLS I | Fall 2021 |
| Los Angeles Mission College | CLN ART 060 | CULINARY ARTS ORIENTATION & TECHNIQUES | Fall 2024 |
| Mendocino College | CAM 101 | Culinary Skills I | Fall 2017 |
| Mendocino College | CAM 152 | Food and Equipment Safety and Sanitation | Fall 2017 |
| Mission College | FDR 051 | Basic Food Preparation | Fall 2017 |
| Mission College | FDR 051A | Basic Food Preparation | Fall 2024 |
| Mission College | FDR 051B | Intermediate Food Preparation | Fall 2024 |
| Mission College | FDR 053 | Restaurant Operations | Fall 2016 |
| Mission College | FDR 153 | Culinary Management and Operations - Lecture | Fall 2026 |
| Mission College | FDR 153L | Culinary Management and Operations - Lab | Fall 2026 |
| Monterey Peninsula College | HOSP 23 | Culinary Foundations I | Fall 2023 |
| Mt. San Antonio College | CUL 102 | Professional Cooking I | Summer 2018 |
| Napa Valley College | HCTM 110 | Culinary Production and Operations | Summer 2017 |
| Oxnard College | CRM R102A | Institutional Food Production | Fall 2018 |
| Pasadena City College | HOSP 060 | Culinary Production and Operation Management | Summer 2021 |
| Porterville College | HOSP P160 | Culinary Production and Operations | Fall 2023 |
| Saddleback College | CUL 101 | Culinary Principles I | Fall 2025 |
| San Bernardino Valley College | HOSP 160 | Culinary Production and Kitchen Operations | Fall 2021 |
| Santa Ana College | CULN 120 | Introduction to Culinary Skills & Principles | Fall 2021 |
| Shasta College | CULA 45 | Basic Food Production | Fall 2014 |
| Woodland Community College | CUL 11 | Art of Professional Cooking | Fall 2025 |