2020-2021 College Catalog

Culinary Arts (A55150)

Associate Degree Program

Career 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.

Fall Semester I

ClassLabCredit
ACA 115Success & Study Skills02

1

CUL 110Sanitation and Safety20

2

CUL 140Culinary Skills I26

5

HRM 110Introduction to Hospitality and Tourism30

3

HRM 124Guest Service Management22

3

MAT 110Mathematical Measurement and Literacy22

3

Semester Total:111217

Spring Semester I

ClassLabCredit
CUL 112Nutrition for Foodservice30

3

CUL 160Baking I14

3

CUL 160ABaking I Lab03

1

CUL 170Garde Manger I14

3

CUL 170AGarde Manger I Lab03

1

CUL 240Culinary Skills II18

5

CUL 240ACulinary Skills II Lab03

1

ENG 111Writing and Inquiry30

3

Semester Total:92520

Summer Semester I

ClassLabCredit
WBL 111*Work-Based Learning I010

1

and

WBL 121Work-Based Learning II010

1

or

WBL 112*Work-Based Learning I020

2

Semester Total:0202

Fall Semester II

ClassLabCredit
COM 120Intro to Interpersonal Communication30

3

or

ENG 112Writing/Research in the Disciplines30

3

or

ENG 114Professional Research & Reporting30

3

CUL 230Global Cuisines18

5

CUL 230AGlobal Cuisines Lab03

1

 

CUL 270Garde Manger II14

3

CUL 270AGarde Manger II Lab03

1

or

CUL 275Catering Cuisine18

5

 

CUL 280Pastry and Confections14

3

CUL 280APastry and Confections Lab03

1

Semester Total:625-2617-18

Spring Semester II

ClassLabCredit
BUS 139Entrepreneurship I30

3

or

BUS 230Small Business Management30

3

HRM 220Cost Control-Food and Beverage30

3

HRM 245Human Resource Management-Hospitality30

3

Major Elective30

3

Social Science Elective30

3

Humanities/Fine Arts Elective (3 ,0, 3)30

3

Semester Total:18018

Total Hours: 4482-8374-75

Major Elective: Choose from Major Electives below.

Major Electives

ClassLabCredit
CUL 214Wine Appreciation12

2

CUL 275Catering Cuisine18

5

CUL 283Farm-To-Table26

5

CUL 285Competition Fundamentals14

3

HRM 140Legal Issues-Hospitality30

3

HRM 210Meetings and Event Planning30

3

HRM 230Club & Resort Management30

3

HRM 240Marketing for Hospitality30

3

HRM 280Management Problems-Hospitality30

3

Students who plan to earn both the AAS in Culinary Arts (A55150) and the AAS in Hospitality Management (A25110) should successfully complete the following courses for the double major option:

ClassLabCredit
ACC 120Principles of Financial Accounting32

4

ACC 149Intro to Accounting Spreadsheets12

2

BUS 121Business Math22

3

BUS 137Principles of Management30

3

BUS 260Business Communication30

3

HRM 140Legal Issues-Hospitality30

3

HRM 210Meetings and Event Planning30

3

HRM 230Club & Resort Management30

3

HRM 240Marketing for Hospitality30

3

HRM 280Management Problems-Hospitality30

3

MKT 223Customer Service30

3

Note: For the Social Science elective, culinary students are encouraged to take either ECO 251 or ECO 252 which is required in the Hospitality Management Program.

Please refer to the AAS Hospitality Management (A25110) program of study for a complete listing of courses and graduation requirements.

*Students who wish to pursue internship and/or Work-Based Learning opportunities through the Disney College Program at Walt Disney World Resort in Florida or Disneyland Resort in California should contact Keith Andreasen, Executive Chef and Culinary Arts Director, or Kelly Greene, Director of Business Programs.