Culinary Arts, Associate in Applied Science (CUL)
Effective: Spring 2016
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 | Hours | |
|---|---|---|
| HRM 110 | Food Sanitation and Safety Supervision | 3 |
| CUL 115 | Professional Cooking I | 3 |
| CUL 150 | Baking and Pastry Foundations I | 3 |
| ENG 100 | English Composition I | 3 |
| Select one of the following: | 3-4 | |
| Mathematics for Business | ||
Any Quantitative Reasoning designated course | ||
| Hours | 15-16 | |
| Second Semester | ||
| CUL 210 | Foodservice Purchasing | 3 |
| CUL 215 | Menu Planning and Cost Control | 3 |
| CUL 230 | Professional Cooking II | 3 |
| Select one of the following: | 3 | |
| CS 100 | Introduction to Information Technology | 3 |
Any Information Technology designated course | ||
| Any Global Understanding designated course | 3 | |
| Hours | 18 | |
| Third Semester | ||
| HRM 100 | Introduction to Hospitality | 3 |
| CUL 151 | Baking and Pastry Foundations II | 3 |
| CUL 231 | Garde Manger | 3 |
| Select one of the following: | 3 | |
| Business Communication | ||
Any Oral Communication designated course | ||
| Any Scientific Inquiry designated science course | 4 | |
| Hours | 16 | |
| Fourth Semester | ||
| CUL 199 | Culinary Externship | 3 |
| HRM 253 | Restaurant Management | 3 |
| CUL 220 | Nutrition and the Hospitality Industry | 3 |
| CUL 232 | International Cuisine | 3 |
| Select one of the following: | 3 | |
| Introduction to Sociology | ||
Any Diversity and Social Justice designated course | ||
| Hours | 15 | |
| Total Hours | 64-65 | |
Notes
Quantitative Reasoning designated courses.
Information Technology designated courses.
Global Understanding designated courses.
Oral Communication designated courses.
Scientific Inquiry designated courses.
Diversity and Social Justice designated courses.
| First Semester | Hours | |
|---|---|---|
| HRM 110 | Food Sanitation and Safety Supervision | 3 |
| CUL 115 | Professional Cooking I | 3 |
| CUL 150 | Baking and Pastry Foundations I | 3 |
| Hours | 9 | |
| Second Semester | ||
| ENG 100 | English Composition I | 3 |
| Select one of the following: | 3-4 | |
| Mathematics for Business | ||
Any Quantitative Reasoning designated course |
||
| CUL 210 | Foodservice Purchasing | 3 |
| Hours | 9-10 | |
| Third Semester | ||
| CUL 215 | Menu Planning and Cost Control | 3 |
| CUL 230 | Professional Cooking II | 3 |
| Select one of the following: | 3 | |
| Introduction to Information Technology | ||
Any Information Technology designated course |
||
| Hours | 9 | |
| Fourth Semester | ||
| Any Global Understanding designated course | 3 | |
| HRM 100 | Introduction to Hospitality | 3 |
| CUL 151 | Baking and Pastry Foundations II | 3 |
| Hours | 9 | |
| Fifth Semester | ||
| CUL 231 | Garde Manger | 3 |
| Select one of the following: | 3 | |
| Business Communication | ||
Any Oral Communication designated course |
||
| Any Scientific Inquiry designated science course | 4 | |
| Hours | 10 | |
| Sixth Semester | ||
| CUL 199 | Culinary Externship | 3 |
| HRM 253 | Restaurant Management | 3 |
| CUL 220 | Nutrition and the Hospitality Industry | 3 |
| Hours | 9 | |
| Seventh Semester | ||
| CUL 232 | International Cuisine | 3 |
| Select one of the following: | 3 | |
| Introduction to Sociology | ||
Any Diversity and Social Justice designated course |
||
| Hours | 6 | |
| Total Hours | 61-62 | |