The Culinary Arts, A.A.S program prepares students for employment in various segments of the foodservice industry in positions such as restaurant chef, banquet chef, sous chef, kitchen manager, production cook, line cook and prep cook. The program includes academic courses, skills development in kitchen lab courses, and practical internship experience.
Upon successful completion of this program, students should be able to:
- Demonstrate knowledge and use of foodservice and culinary terminology.
- Exhibit the ability to identify various food products and their common uses.
- Demonstrate various cooking methods and appropriate presentation techniques.
- Demonstrate the ability to properly use and care for professional food service.equipment and culinary tools.
- Produce foods that meet employers' standards and satisfy consumer demands.
- Exhibit ability to produce various ethnic and regional cuisines.
- Demonstrate the ability to apply principles of good nutrition in producing foods that meet consumer demands.
- Demonstrate knowledge of safe and food handling practices; receive food handlers' sanitation certification.
- Seek successful employment in a wide variety of commercial and non-commercial food service operations.
- Demonstrate accepted practices and procedures required for planning, operation and record keeping as applied in a restaurant, catering or food service operation.
First Semester (15-16 credits)
|BUS 104 or Any Quantititive Reasoning CALG designated course 3-credits|
Second Semester (15 credits)
|DPR 100 or Any Information Technology CALG designated TC course 3 credits|
|Any Global Understanding CALG designated course 3 credits|
Third Semester (16 credits)
|BUS 130 or Any Oral Communication CALG designated course - 3 credits|
|Any Scientific Inquiry CALG designated science course - 3 credits|
Fourth Semester (15 credits)
|SOC 110 or Any Diversity and Social Justice CALG designated course - 3 credits|
Total Credits: 61-62
Culinary Arts, AAS-09/2013 to Present