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

		Class	Lab	Credit
ACA 115	Success & Study Skills	0	2	1
CUL 110	Sanitation and Safety	2	0	2
CUL 140	Culinary Skills I	2	6	5
HRM 110	Introduction to Hospitality and Tourism	3	0	3
HRM 124	Guest Service Management	2	2	3
MAT 110	Mathematical Measurement and Literacy	2	2	3
	Semester Total:	11	12	17

Spring Semester I

		Class	Lab	Credit
CUL 160	Baking I	1	4	3
CUL 160A	Baking I Lab	0	3	1
CUL 170	Garde Manger I	1	4	3
CUL 170A	Garde Manger I Lab	0	3	1
CUL 240	Culinary Skills II	1	8	5
CUL 240A	Culinary Skills II Lab	0	3	1
ENG 111	Writing and Inquiry	3	0	3
	Semester Total:	6	25	17

Summer Semester I

		Class	Lab	Credit
WBL 111*	Work-Based Learning I	0	10	1
	and
WBL 121	Work-Based Learning II	0	10	1
	or
WBL 112*	Work-Based Learning I	0	20	2
	Semester Total:	0	20	2

Fall Semester II

		Class	Lab	Credit
COM 120	Intro to Interpersonal Communication	3	0	3
CUL 230	Global Cuisines	1	8	5
CUL 230A	Global Cuisines Lab	0	3	1
CUL 250	Classical Cuisine	1	8	5
	or
CUL 270	Garde Manger II	1	4	3
CUL 270A	Garde Manger II Lab	0	3	1
CUL 260	Baking II	1	4	3
CUL 260A	Baking II Lab	0	3	1
	or
CUL 280	Pastry and Confections	1	4	3
CUL 280A	Pastry and Confections Lab	0	3	1
	Semester Total:	6	25-26	17-18

Spring Semester II

		Class	Lab	Credit
CUL 112	Nutrition for Foodservice	3	0	3
CUL 120	Purchasing	2	0	2
HRM 245	Human Resource Management-Hospitality	3	0	3
	Major Elective (1-3, 0-8, 3-5)	1-3	0-8	3-5
	Humanities/Fine Arts Elective (3 ,0, 3)	3	0	3
	Social Science Elective (3,0,3)	3	0	3
	Semester Total:	15-17	0-8	17-19

Total Hours:

38-40

82-91

70-73

Major Elective: Choose from Major Electives below.

Major Electives

		Class	Lab	Credit
ACC 120	Principles of Financial Accounting	3	2	4
BUS 137	Principles of Management	3	0	3
BUS 230	Small Business Management	3	0	3
BUS 260	Business Communication	3	0	3
CIS 110	Introduction to Computers	2	2	3
CUL 275	Catering Cuisine	1	8	5
CUL 283	Farm-To-Table	2	6	5
CUL 285	Competition Fundamentals	1	4	3
HRM 140	Legal Issues-Hospitality	3	0	3
HRM 210	Meetings and Event Planning	3	0	3
HRM 230	Club & Resort Management	3	0	3
HRM 240	Marketing for Hospitality	3	0	3
HRM 280	Management Problems-Hospitality	3	0	3
MKT 223	Customer Service	3	0	3

Note:

*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 and Hospitality Programs Director.