The Culinary Arts program prepares students for a wide variety of entry level to mid-level positions in the food service industry. It combines a foundation of culinary and management skills the industry demands, in addition to a curriculum that incorporates opportunities to learn and work in a student-operated restaurant. The program introduces students to the basic philosophies of the food service industry and offers the student a well-rounded academic experience that prepares the student for a successful career as a culinary professional. This program provides all of the educational components required for the Certified Culinarian (CC) certification through the American Culinary Federation and upon completion of the program, graduates receive an Associate of Applied Science Degree.
Upon successful completion of this program, graduates will be able to:
- Demonstrate proficient use of culinary terminology and classical cooking methods using a wide array of ingredients to design, produce, plate, and critically analyze a variety of classic, contemporary, regional and international dishes.
- Demonstrate all costing techniques related to profitable menu design and profitable food service business operations.
- Demonstrate computer business applications and point of sale system operations as it relates to the foodservice industry.
- Demonstrate the proper ethical purchasing and procurement processes as it relates to the proper flow of goods for a successful food service operation.
- Demonstrate appropriate safety and sanitation practices, and safe food service equipment operation as it relates to the hospitality industry.
- Demonstrate technical skills according to the Certified Culinarian (CC) exam of the American Culinary Federation.
- Develop a business plan appropriate to their skills.
|CUL 101||Culinary Foundations||3|
|CUL 102||Hospitality Fundamentals||3|
|CUL 120||Introduction to Culinary Techniques||3|
|BPA 120||Introduction to Baking & Pastry||3|
|ACC 110||Business Mathematics||3|
|OFM 101||Business Software Essentials||3|
|CUL 114||Food & Beverage Operations||3|
|CUL 125||American Regional Cuisine||3|
|CUL 151||Purchasing & Cost Control||3|
|CUL 170||Management & Supervision||3|
|ENG 101||English Composition I||3|
|SPC 120||Public Speaking||3|
|CUL 220||Menu Planning||3|
|CUL 221||Garde Manger||3|
|CUL 250||European Cuisines||3|
|CUL 282||Restaurant Operations||4|
|CUL 260||Global Cuisines||3|
|CUL 261||Classical & Modern Techniques||3|
|CUL 270||Culinary Entrepreneurship||3|
|Elective||Core Goal 8: Physical and Life Sciences||4|
|Elective||Core Goal 6: Intellectual Heritage, Core Goal 9: Behavioral and Social Sciences, Core Goal 12: Global Perspectives and Diversity, and Core Goal 13: Ethical Reasoning and Behavior||3|
TOTAL SEMESTER HOURS CREDIT: 68
Program Revised: 3/22/2016