Culinary Arts A.A.S. Degree [A55150]

Program Information

This 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 foodservice and health care facilities.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies 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 may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager

Program of Study

General Education Required Courses (15 Credits)

COM 231	Public Speaking	3
ECO 251	Principles of Microeconomics	3
ENG 111	Writing and Inquiry	3
HUM 115	Critical Thinking	3
MAT 110	Mathematical Measurement and Literacy	3

Major Required Courses (51 Credits)

CUL 110	Sanitation and Safety	2
CUL 112	Nutrition for Foodservice	3
CUL 130	Menu Design	2
CUL 135	Food and Beverage Service	2
CUL 140	Culinary Skills I	5
CUL 160	Baking I	3
CUL 160A	Baking I Lab	1
CUL 170	Garde Manger I	3
CUL 230	Global Cuisines	5
CUL 240	Culinary Skills II	5
CUL 245	Contemporary Cuisines	5
CUL 260	Baking II	3
CUL 260A	Baking II Lab	1
CUL 270	Garde Manger II	3
HRM 220	Cost Control-Food and Beverage	3
HRM 245	Human Resource Management-Hospitality	3
WBL 111	Work-Based Learning I	1
WBL 121	Work-Based Learning II	1
Total Credit Hours:		66

Semester-by-Semester Plan

First Year

Fall Semester

CUL 110	Sanitation and Safety	2
CUL 135	Food and Beverage Service	2
CUL 140	Culinary Skills I	5
ENG 111	Writing and Inquiry	3
HRM 220	Cost Control-Food and Beverage	3
Total Credit Hours:		15

Spring Semester

COM 231	Public Speaking	3
CUL 112	Nutrition for Foodservice	3
CUL 160	Baking I	3
CUL 160A	Baking I Lab	1
CUL 240	Culinary Skills II	5
MAT 110	Mathematical Measurement and Literacy	3
Total Credit Hours:		18

Second Year

Fall Semester

CUL 170	Garde Manger I	3
CUL 230	Global Cuisines	5
CUL 260	Baking II	3
CUL 260A	Baking II Lab	1
HUM 115	Critical Thinking	3
WBL 111	Work-Based Learning I	1
Total Credit Hours:		16

Spring Semester

CUL 130	Menu Design	2
CUL 245	Contemporary Cuisines	5
CUL 270	Garde Manger II	3
ECO 251	Principles of Microeconomics	3
HRM 245	Human Resource Management-Hospitality	3
WBL 121	Work-Based Learning II	1
Total Credit Hours:		18

Program Learning Outcomes

• Perform proper sanitation procedures necessary to successfully complete a nationally recognized food safety/ sanitation exam.
• Describe all commercial kitchen equipment: including cutlery skills and proper cooking techniques.
• Properly use all commercial kitchen equipment: including cutlery skills and proper cooking techniques.

Technical Requirements

The Culinary Arts program technical standards have been developed to inform students of the nonacademic essential functions of the program and profession. Examples are not all inclusive.

Standard	Essential Function	Examples
Communication Oral / Written	Skills sufficient to communicate information and ideas so others will understand	Communicate with coworkers and customers Explain procedures Give and take directions
Mobility / Motor Skills	Motor skills sufficient to move the hands and use hands to grasp or manipulate objects Mobility sufficient to perform physical activities that require considerable use of arms and legs and moving the whole body Ability to safely operate in and around kitchen equipment	Use mixing, whisking, dicing, and piping skills Move freely, quickly, and safely in a close environment Move supplies between floor and standard height above head Move from workstation to workstation Lift supplies from floor or remove supplies from overhead storage racks Lift and transport trays with plated foods, china, and small wares Complete cleaning responsibilities that require stooping, bending, and climbing Safely manipulate small wares, equipment and equipment controls Safely use knives and other commercial cooking equipment Safely pour liquids including hot liquids
Sensory Sight Sound Taste Touch Smell	Visual skills sufficient to see details at close range Listening skills sufficient to communicate with others Identify various sounds in the kitchen Ability to analyze flavors, textures, and scents for all products produced Ability to tolerate various odors and textures	View food for presentation Read meters and gauges Read printed and written instructions and labels Hear voice instructions in a noisy environment Detect equipment alarms Taste and feel all products produced and be able to determine quality and doneness Adjust flavor appropriately Touch raw meat Smell various foods
Environmental / Occupational Exposure	Possible exposure to foods that cause life-threatening food allergies Possible exposure to chemicals	Wheat or nut allergies Cleaning chemicals
Field or Industry Professional Standards	Operate machinery and equipment safely and efficiently Read MSDS documents	Use a hand-held fire extinguisher