Culinary Arts & Management

Program Overview

Culinary tourism is thriving on the Central Coast.  We are committed to training you to meet the demand for high quality employees in the hospitality, tourism and recreation industries.  Come and explore what the Culinary Arts and Management program has to offer you.

If you have a passion for food and enjoy creating meals for other people, then the Culinary Arts and Management program at Allan Hancock College is for you.  Our chef, dietitian, and food science instructors have years of experience working in their fields.  We link basic culinary, nutrition and management skills together so that you can practice professional techniques that meet industry standards.

This Culinary Arts and Management program combines both traditional and contemporary educational methods. Our training and internship opportunities provide you with direct hands-on experience in the ever expanding entrepreneurial food industry.  As a student you will learn in the classroom, in an industrial teaching kitchen, and at an industry internship.  You will receive hands-on experience allowing you to try out your career while you attend school.  You will learn to create new recipes from scratch, market and sell your creations on campus; taste and critique your own and other classmates’ prepared dishes; learn how to run your own bakery, restaurant, or catering business; design and present a career portfolio in your own style that combines art and science; and supervise others in a “real life” restaurant or bakery setting.

Gainful Employment Information for Culinary Arts: Dietetic Service Supervisor
Gainful Employment Information for Culinary Arts: Restaurant Manager


Applied Behavioral Sciences Department, Bldg. H

Patti Bonner, Department Secretary
Phone: 805.922.6966 ext. 3401
Fax: 805.922.4916


Monday-Thursday, 8 a.m. to 4:30 p.m.
Friday, 8 a.m. to 4 p.m.

Summer: closed


Ron Lovell
Assistant Professor/Program Coordinator 
Culinary Arts & Hospitality Management
Office: Community Education S-111
805-922-6966 X3823

Christine Bisson, MS, RD
Assistant Professor/Program Coordinator 
Food Science, Nutrition, & Culinology®
805-922-6966 x3243 

Chef Dawn Peters
Part Time Faculty
Culinary Arts & Hospitality Management 

Kathy Cardiel, REHS, MPA
Part Time Faculty
Culinary Arts & Hospitality Management

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Chef Robert Weir

Chef Robert Weir
Culinary Arts Instructor

"My students can go out and change the world one dish at a time."


AHC - Start Here Go Anywhere
AHC's Culinary Arts Program

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Last Modified Feb 12, 2018