Culinary Arts & Hospitality Studies, formerly known as the Hotel and Restaurant Department was founded in 1936 by John and Hilda Watson Gifford. It is the first two year hospitality program in the country; and the first program emphasizing the culinary arts. The department’s beginnings were humble, initially located in the basement of San Francisco’s Galileo High School with only 12 students. In 1955, the department relocated to Smith Hall, it’s first permament home. In 1963, with financial assistance from the Statler Foundation, Statler Wing was built adjacent to Smith Hall and again expanded in 1973.

The current facilities in Smith Hall and Statler Wing are now home to a café, cafeteria and fine dining restaurant; four kitchens, a bake shop, a hotel style storeroom, three lecture rooms, a lecture/demonstration auditorium, the Alice Statler Library and Gifford Resource Center. The department has an on-going enrollment of over 250 students from around the world.

In 1999, CCSF organized all credit and non-credit hospitality and culinary related programs under it’s current department name: Culinary Arts and Hospitality Studies. The Hotel and Restaurant Department simultaneously changed it’s name to the Culinary Arts and Hospitality Management Programs and the Hospitality Training Program changed it’s name to the Culinary and Service Skills Training Program.

The Culinary and Service Skills Training program has operated the Educated Palate restaurant in the basement of the Downtown Campus since 1982. Students train for one semester to acquire dining room service skills and one semester for culinary skills. In addition to local employers, well established relationships with Local 2, the Apprenticeship Training Program and the Hotel Education Fund has provided many employment opportunities for students.

In 2005, with monies made available from the Proposition A Bond measure of 2001, the Educated Palate restaurant at the Downtown Campus was moved from the basement to street level and a new, state of the art restaurant continues to train students in service and culinary skills. The restaurant retained it’s name, the Educated Palate.

Faculty
The Culinary Arts and Hospitality Department faculty includes men and women whose combination of academic background and industry experience qualifies them to train and advise students for hospitality careers. In addition, professionals employed in the San Francisco Bay Area offer courses and frequently serve as guest lecturers.
Full-Time

Barbara Haimes, Management Instructor
Barbara earned a B. A. in Chinese Studies from Michigan State University. She has over twenty-five years’ comprehensive hospitality experience in the San Francisco Bay Area. She began as a culinary apprentice (including class work at CCSF) and then worked at several of Northern California's most notable restaurants, including Chez Panisse, Square One and China Moon Café, where she created many of the restaurant's signature dishes. Then she moved to the Front-of-House, managing Zuni Café. Next she added a focus on wine. She directed the wine programs at China Moon Cafe, Vertigo and Stars and has been the Wine Director at Café Rouge in Berkeley since 1999. She remains actively involved with the restaurant community as a trainer and consultant. She is involved with Slow Food, tastes regularly with the Wine & Spirits Magazine Tasting Panel, has written for the magazine and led seminars pairing Italian wines with Chinese Cuisine at VinItaly-Shanghai in 2006. She shares industry experience daily in class with both humor and passion. She began teaching at CCSF since 2005.

Chef Instructor
Chef Hammerich is a native San Franciscan. He graduated from Skyline College, then began his culinary career in 1983 in the pastry shop at the historic Sonoma Mission Inn. Chef Hammerich worked at small fine dining restaurants on the San Francisco Peninsula and as a Sous Chef at the Hyatt Hotel in Burlingame in 1988. He advanced to Chef Tournant, opening new Hyatt Hotel restaurants in Beaver Creek, Colorado, La Jolla, California and Palm Springs, California and finished his Hyatt career in Phoenix, Arizona. In 1993, Chef Hammerich started a Hospitality program at a continuation high school in Antioch, California, an affiliate of Regional Occupational Programs. Chef Hammerich began his tenure at theCulinary Arts & Hospitality Studies Department in 1996. He enjoys spending summers as a chef at the exclusive Bohemian Grove in Northern California's Russian River resort area.

Lynda HiroseLynda Hirose, Advisor/Placement Counselor
Ms. Hirose received a Master's degree in Counseling and a B.A. in Psychology from San Francisco State University, while working in the Beverage Department at San Francisco's Stanford Court Hotel. Her career in hospitality and education spans thirty years. She has served as training director and program coordinator for various employment training programs and in public schools throughout San Francisco. She has been on the Advisory Committees for numerous High School districts' food programs around the Bay Area. Ms. Hirose says the most exciting aspect of her work is bringing together employers and students. Her continuous dialogue with employers keeps her abreast of the most current developments in the industry. She also keeps informed through memberships in progessional associations in both education and the hospitality industry. Ms. Hirose began her career at CCSF in 1989 and joined the Hotel & Restaurant Department faculty the following year.

Pastry Chef Instructor
A Bay Area native, Chef Hodgson graduated from UC Berkeley and Columbia University. He embarked upon his professional cooking career in 1993 at the Ritz-Carlton Hotel in San Francisco, a 5-star and 5-diamond hotel, working in all areas of the kitchen. He soon realized that he had the most passion and affinity for pastry and baking, and from an apprentice position in the Pastry Kitchen, he rose all the way up to the management level. Chef Hodgson has worked with many of the country's best pastry chefs and has traveled abroad to work in pastry shops in Paris.
He enjoys speaking and studying foreign languages, traveling, and playing violin. Chef Hodgson began teaching pastry and baking courses at CCSF in 2003.

Chris JohnsonChris Johnson, Management Instructor
Mr. Johnson graduated from Stanford University with a B.A. in Economics and Political Science. He has worked in the food and beverage industry since the age of thirteen, but it was during a semester abroad in Florence studying opera, politics, and art, that his love for food and wine blossomed. He has worked as General Manager, Maitre d', and Wine Buyer in a number of fine dining establishments all over the Bay Area and continues to remain involved in the industry as a consultant specializing in business start-ups, service training, and wine education. Mr. Johnson also teaches in the Business Department and recently composed the Business Plan for the Educated Palate Restaurant at the Downtown Campus. Known for his impassioned, entertaining, and humorous teaching style, Mr. Johnson brings to the classroom academic rigor balanced by genuine love and respect for students and the teaching profession. He has been an instructor at CCSF since 1999.

Maureen KellondMaureen Kellond, Chef Instructor
Chef Kellond graduated from Southern New Hampshire University with a Bachelor of Science Degree in Hotel Restaurant Management. She has over twenty years culinary experience including catering, fine dining, country clubs, hotels, and banquets. Maureen was the first and only woman Sous Chef at the San Francisco Hilton where she supervised banquets of up to 5000 people. In addition to teaching, Maureen has also been a chef and buyer for Whole Foods Markets. She also does catering for various events. Chef Kellond has been an instructor at City College since 1999.

James MorseJames Morse, Chef Instructor
Chef Morse is a graduate of the Hotel and Restaurant Program at City College of San Francisco. After graduating, Chef Morse apprenticed two years at the 5 Star, Greenbrier Hotel in White Sulphur Springs, W. Virginia. From there Chef Morse has worked in country clubs in South Floridaa, fine restaurants and clubs in New York City as well as in hotels and restaurants in Hawaii, Colorado and San Francisco. Throughout his career Chef Morse has entered food shows, been in magazines and on Japanese television.

Chef Instructor
Chef Ng graduated from the Hotel & Restaurant Department at City College of San Francisco, then served an apprenticeship at the renowned Burlingame Country Club in Hillsborough, CA. In 1984 he apprenticed to the USA Culinary Olympic Team. Chef Ng's career with Hyatt Resort Hotels, Hawaii included positions as a Banquet Chef, Garde Manger Chef, Fine Dining Restaurant Chef, and Sous Chef. He spends his summers as a Chef at the exclusive Bohemian Grove in California's Russian River resort area. Chef Ng has instructed at CCSF since 1991.

Chef Instructor
Chef Oakley started cooking at the age of sixteen. After entering kitchen management at the age of nineteen, Chef Oakley went to Grossmont College to study Hotel and Restaurant Management. Since school, Chef Oakley has more than twenty years of experience and has opened restaurants, hotels and a country club. Most recently, before teaching he was the Executive Chef at Burlingame Country Club. He is a restaurant consultant and manages catered events in his spare time. Chef Oakley has been an instructor at City College since 1998.

Aaron OgdenAaron Ogden, Chef Instructor
After graduating from the Culinary Arts and Hospitality Studies Department at City College of San Francisco, Chef Ogden attended the Culinary Institute of America at Hyde Park, where he received his Associate of Occupational Studies Degree with High Honors and an Award of Scholastic Excellence. His experience includes: Chef Tournant/Commis de Cuisine at the Hotel Krone, Aarburg, Switzerland; Sous Chef at United Airlines International Catering Facility, and Pastry Assistant, Chef de Cuisine, and Sous Chef at the Hotel Sofitel, Redwood City. In addition, he has served as the Culinary Apprentice Instructor for the San Francisco, Hotel and Restaurant, Labor-Management Education Fund. Chef Ogden has developed a strong reputation for teaching excellence and culinary training.

Department Chair
A graduate of the Culinary Arts and Hospitality Studies Department, Ms. Reinhertz holds a B.A. in Management from St. Mary’s college in Moraga and a Masters of Adult Education from San Francisco State University. Additionally, Tannis Reinhertz brings over 20 years of Bay Area restaurant experience to the classroom. Her twenty-year hospitality career includes positions as Sous Chef, Maitre 'd, wine buyer and General Manager, in several fine restaurants and restaurant companies. Ms. Reinhertz remains active in the industry working as a consultant specializing in restaurant start-ups, service training, and wine education. In addition, Ms. Reinhertz is the treasurer of the San Francisco chapter of Women for Wine Sense, and a member of the Council on Black American Affairs and the Multicultural Foodservice & Hospitality Alliance. Ms. Reinhertz completed research that explored factors that affect African-Americans participation in the hospitality industry, which was published in 2005. Ms. Reinhertz was acknowledged for excellence as a distinguished educator in Who’s Who Among America’s Teachers and has instructed at CCSF since 1993.

Pastry Chef, Downtown Campus
Chef Riehle came to teaching after twenty-five years of baking and pastry experience in restaurants, hotels and bakeries, including time as a Pastry Chef at the Hyatt Regency San Francisco. Dedicated to providing the best instruction possible, she holds a teaching credential in Adult Education. She also developed the initial curriculum for The Bread Project, a non-profit baking and pastry job-training program in Berkeley, and was the lead instructor for that program. She remains committed to staying current in the baking and pastry field, most recently studying chocolate and sugar with Ewald Notter at his school in Orlando. Chef Riehle has been an instructor at City College since 2006.

Management Instructor
Christopher Stellman graduated with a Bachelor of Arts Degree from State University of New York-Bingham, and also holds a Bachelor of Science Degree in the Hotel, Restaurant and Travel Administration at the University of Massachusetts. Since 1979 he has managed a number of highly respected restaurants in the Bay Area and was owner of the Acorn, a critically acclaimed restaurant in San Francisco. He has also worked as a consultant to insurance companies which insure restaurants, and as a consulting manager to new restaurants. His extensive contacts in the restaurant community and continued active participation with restaurant management bring a sense of relevancy and timeliness to his classes. Mr. Stellman has served on the Board of Directors and as Vice President of the Golden Gate Restaurant Assocation.

Managment Instructor
Mr. Latham is a graduate of the University of San Francisco where he received his Bachelor of Science degree and California General Secondary Teaching Credential. He was awarded his Master of Arts degree and a California Pupil Personnel Counseling Credential from San Francisco State University. He was a teacher and counselor in the San Francisco Unified School District for twelve years and an Adult Education instructor for eight years. He was Vice-president/General Manager of nine unit restaurant chain in restaurant in San Jose, CA for nine years. For the past six years, he has been a part-time instructor in the Hotel and Restaurant Department at City College, including the position as Purchasing Agent. Mr. Latham has been a member of the South San Francisco Unified Schol District Board of Education for the past eighteen years and has served on many city and county vocational education committees.

Claire Muller-Moseley, Instructor
Ms. Muller-Moseley, a native San Franciscan, has taught at City College of San Francisco for twenty-five years. She is a graduate of San Francisco State University with a B.A. and M.A. in Community Nutrition-Dietetics. She holds a Community College credential for Food Nutrition and Food Service Technologies. Her culinary career includes ownership of a specialty cookie company and a lengthy tenure of catering. In addition she has taught consumer foods classes, been a nutrition consultant to the food industry as well as a providing dietary counseling service for individuals and groups. Anthropology was her graduate school minor fueling her interest in cultural food origins and passion for travel at the same time supplementing the classroom teaching experience. Ms. Muller-Moseley’s philosophy of teaching embraces the idea of learning-while-doing with an intensive hands-on approach to assisting lifestyle changes through food and nutrition education. Claire has taught across disciplines, teaching nutrition classes in the biology department, food classes in the Culinary Arts and Hospitality Studies Department while concurrently teaching at Skyline College for 30 years, where she is a full time professor and coordinator of the Family and Consumer Sciences Department.

Linda C. Perez, J.D. Business Department
Ms. Perez is a practicing attorney since 1985 specializing in Business and Family Law. She has been a tenured Instructor in the Business and Paralegal Departments of City College of San Francisco since 1982. As a native San Franciscan, Ms. Perez grew up in her family's restaurant business, learning and working every aspect. She received her B.A. from San Francisco State and her J.D. from the Univeristy of San Francisco. Ms. Perez teaches the Hospitality Law course, which provides an in-depth study of the law as it pertains to hotels, restaurants, bars and private clubs. She is listed in the Who's Who Among American's Teachers and is a frequent conference presenter on legal issues, globalization and international trade agreements. She is a mentor for the YWCA and Puente Program at CCSF.