2018-2019 College Catalog 
    
    Nov 29, 2020  
2018-2019 College Catalog [ARCHIVED CATALOG]

Culinary Arts, AAS


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Program Code: A55150

The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operationalefficiencies and professionalism. Courses include sanitation/safety, baking, garde-manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.

Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef, or food service manager.

General Education Courses: 15 Hours


Social/Behavioral Sciences: 3 Hours


Selected from the list of social/behavioral sciences electives for the Associate in Applied Science degree appearing in the current catalog.

or

Humanities/Fine Arts: 3 Hours


Selected from the list of humanities/fine arts electives for the Associate in Applied Science degree appearing in the current catalog.

Math/Natural Sciences: Select 3 Hours from the following:


Major Courses: 60 Hours


Other Required Courses: 1 Hour


Total Culinary Arts, AAS: 76 Credits


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