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
| ACA 122 | College Transfer Success | 0 | 2 | 1 |
| CUL 110 | Sanitation and Safety | 2 | 0 | 2 |
| CUL 140 | Culinary Skills I | 2 | 6 | 5 |
| CUL 240 | Culinary Skills II | 1 | 8 | 5 |
| CUL 240A | Culinary Skills II Lab | 0 | 3 | 1 |
| HRM 124 | Guest Service Management | 2 | 2 | 3 |
| MAT 110 | Mathematical Measurement and Literacy | 2 | 2 | 3 |
| Semester Total: | 9 | 23 | 20 |
Spring Semester I
Summer Semester I
| 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
Spring Semester II
| CUL 130 | Menu Design | 2 | 0 | 2 |
| HRM 220 | Cost Control-Food and Beverage | 3 | 0 | 3 |
| HRM 245 | Human Resource Management-Hospitality | 3 | 0 | 3 |
| | Humanities/Fine Arts (3 ,0, 3) | 3 | 0 | 3 |
| | Social Science (3,0,3) | 3 | 0 | 3 |
| Semester Total: | 14 | 0 | 14 |