Diablo Valley College’s restaurant management program offers an in-depth, hands-on learning curriculum where students gain both knowledge and experience through the program’s technical facilities. Restaurant management students work and learn in a fully equipped food production kitchen, a demonstration laboratory, a retail pastry shop and a restaurant that is open to the public. In addition to training at the DVC facilities, students may gain experience working outside the college through an internship program. DVC’s associate degree in restaurant management is geared primarily towards DVC’s culinary students desiring some additional management course work. Students who are interested in pursuing a management-focused program in hospitality should expect to complete a four-year degree program at a university. These students should see a counselor or faculty advisor and consider the General Education Requirements Options 2 or 3. The associate degree in hospitality studies may be an appropriate program choice for students who wish to transfer to a university.

Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn an associate in science degree, students must complete each course used to meet a degree requirement with a “C” grade or higher and maintain an overall GPA of 2.5 or higher in the coursework required for the degree.

Ang mga mag-aaral na kukumpleto sa programa ay maaaring...

- demonstrate proper service techniques used in the culinary industry.

- demonstrate teamwork in planning, purchasing, preparing and presenting food for service.

- explore opportunities available in California’s hospitality and culinary industry.

- explain factors that determine quality food.

- explain and list both the advantages and disadvantages comparing full service to buffet service.

- demonstrate current food service sanitation procedures.

- plan, organize, setup and serve special events for 50-150 guests.

- calculate cost and apply procedures in order to run a cost-effective food service establishment.