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Culinary Arts AAS

Professional Culinary Arts Concentration

Purpose

The program prepares students to be employed as a chef, sous chef, banquet chef, garde manger chef, kitchen manager, lead cook or line cook in various segments of the foodservice industry. This program combines academic courses, hands-on lab-based training in a professional kitchen and cooperative internship training.

Concentration Outcomes

A graduate should be able to:

  • practice his/her craft with the highest regard for safety and professionalism.
  • exhibit a working knowledge of: foodservice and culinary terminology; food product identification; various cooking techniques and applications.
  • exhibit a working knowledge of: proper use and care of foodservice equipment and kitchen tools.
  • demonstrate a working knowledge of Classical cooking techniques and applications.
  • produce appropriate menus and foods that meet employers’ criteria, including product selection.
  • produce regional and ethnic cuisines, with an emphasis on food presentation and advanced production techniques.
  • apply principles of good nutrition in the preparation of foods that meet current market/consumer demands.
  • exhibit a working knowledge of safe food handling practices.

Professional Baking and Pastry Arts Concentration

Purpose

The program prepares students to be employed as a pastry cook, pastry chef, or baker in various segments of the foodservice industry. This program combines academic courses, hands-on lab-based training in a professional kitchen and cooperative internship training.

Concentration Outcomes

A graduate should be able to:

  • practice his/her craft with the highest regard for safety and professionalism.
  • exhibit a working knowledge of: foodservice and culinary terminology; food product identification; various cooking techniques and applications.
  • exhibit a working knowledge of: proper use and care of foodservice equipment and kitchen tools.
  • demonstrate a working knowledge of Classical cooking techniques and applications.
  • produce appropriate baked items and pastries that meet employers’ criteria, including product selection.
  • produce regional and ethnic cuisines, with an emphasis on food presentation and advanced production techniques.
  • apply principles of good nutrition in the preparation of foods that meet current market/consumer demands.
  • exhibit a working knowledge of safe food handling practices.

Curriculum

First Semester

ACC 110 Business Math 3
CUL 110 Introduction to Foodservice 3
CUL 225 Culinary Arts I 3
CUL 235 Baking and Pastry Arts I 3
HOS 130
(15 Credit Hours)		 Food Service Sanitation and Safety 3

Second Semester

CIS 110 InfoSys for Mgt. w/Computer Applications 3
CUL XXX 1 Culinary Arts II/Baking and Pastry Arts II 3
ENG 101 English Composition I 3
HOS 151 Purchasing for Hospitality Operation 3
HOS 220
(15 Credit Hours)		 Menu Planning/Costing/Design 3

Third Semester

CUL XXX 2 Culinary Arts III/Baking and Pastry Arts III 3
ENG 117 Writing for Business and Industry 3
ESW 206 Basic Nutrition 3
HOS 198 Co-op/Internship in Hotel/Restaurant I 3
SPC 120
(15 Credit Hours)		 Public Speaking 3

Fourth Semester

CUL XXX 3 Culinary Arts IV/Baking and Pastry Arts IV 3
GEO 207 Food and Culture 3
Elective Core Goal 6: Intellectual Heritage 3
HOS 298 Co-op/Internship in Hotel/Restaurant II 3
Elective
(15 Credit Hours)		 Science 3

TOTAL SEMESTER HOURS CREDIT: 60

Concentration Requirements

Professional Culinary Arts

1CUL 226 – Culinary Arts II
2CUL 227 – Culinary Arts III
3CUL 228 – Culinary Arts IV

Professional Baking and Pastry Arts

1CUL 236 – Baking and Pastry Arts II
2CUL 237 – Baking and Pastry Arts III
3CUL 238 – Baking and Pastry Arts IV

Academic Advising

Professional academic advisors are available to assist you with your academic advising needs. Advising services are available for all full-time and part-time students. Email advising@mc3.edu

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