City College of San Francisco

Culinary Arts and Hospitality Studies Department
San Francisco, California
General Information

Public, coeducational, two-year college. Urban campus. Founded in 1935. Accredited by Western Association of Schools and Colleges.
Program Information

Offered since 1936. Accredited by American Culinary Federation Accrediting Commission. Program calendar is divided into semesters. 4-semester associate degree in hotel management. 4-semester associate degree in food service management. 4-semester associate degree in culinary arts.
Program Affiliation

American Culinary Federation; American Institute of Wine & Food; California Hotel and Motel Association; California Restaurant Association; Council on Hotel, Restaurant, and Institutional Education; Gastronomic Club; National Restaurant Association; National Restaurant Association Educational Foundation; Women Chefs and Restaurateurs.
Areas of Study

Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; hospitality accounting; hospitality law; hospitality marketing; international cuisine; introduction to food service; kitchen management; management and human resources; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; orientation to hospitality; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities

Bake shop; cafeteria; catering service; 3 classrooms; computer laboratory; demonstration laboratory; 3 food production kitchens; gourmet dining room; 3 lecture rooms; library; public restaurant; snack shop; 5 teaching kitchens.
Student Profile

250 total: 220 full-time; 30 part-time. 50 are under 25 years old; 150 are between 25 and 44 years old; 50 are over 44 years old.
Faculty

19 total: 11 full-time; 8 part-time. 11 are industry professionals. Faculty-student ratio: 1:15.
Prominent Alumni and Current Affiliation

Sean O'Brien, Chef/Owner, Myth Restaurant; Belinda Leong, Restaurant Gary Danko, Pastry Chef; Maggie Pond, Cesar, Chef/Partner.
Special Programs

240-hour internship at one of 100 hotels/restaurants in Bay Area.
Typical Expenses

In-state tuition: $300 per semester (15 units). Out-of-state tuition: $2550 per semester (15 units). Tuition for international students: $2850 per semester (15 units). Program-related fees include $150 for uniforms; $240 for kitchen tools; $250 for books (per semester).
Financial Aid

In 2007, 40 scholarships were awarded (average award was $1000). Program-specific awards include Hotel and Restaurant Foundation scholarships. Employment placement assistance is available. Employment opportunities within the program are available.
Housing

Average off-campus housing cost per month: $1000.
Application Information

Students may begin participation in January and August. Application deadline for spring is November 13. Application deadline for fall is April 10. In 2007, 200 applied; 180 were accepted. Applicants must submit a formal application, an essay, international students must submit TOEFL scores (minimum 475).