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Select Program from the List Below to Display Program Details Report
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Culinary Arts (242) |
Associate of Applied Science: Culinary Arts |
The Associate of Applied Science (A.A.S.) degree in Culinary Arts is designed to provide the education and training necessary to prepare students for entry into or continued employment in food service operations. Graduates are prepared for positions such as assistant kitchen manager, chef de partie, caterer, banquet chef, chef tournant, sous chef, and eventually, executive chef.
The Culinary Arts program is accredited by the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission. Graduates of the ACFEF accredited postsecondary degree program are eligible to receive a Certified Culinarian® (CC®) designation. |
2017-2018 |
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12.0500 |
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Yes |
Yes |
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No |
No |
No |
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CUL 106 |
Principles of Culinary Arts I (1st 8-week session)
| 3 | Prereq or Co-req: HRI 158 | None |
CUL 107 |
Principles of Culinary Arts II (2nd 8-week session)
| 3 | HRI 106 | None |
CUL 119 |
Applied Nutrition for Food Service
| 3 | None | None |
HRI 158 |
Sanitation and Safety (1st 8-week session)
| 3 | None | None |
MTH 121 or higher |
Fundamentals of Mathematics I
| 3 | Placement | None |
SDV 101 |
Orientation to Culinary Arts (or SDV 100)
| 1 | None | None |
___________ |
Approved Health/Physical Education Elective 3
| 2 | | |
Semester Total: 18 |
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ENG 111 | College Composition I
| 3 | Placement | None |
CUL 206 | International Cuisine
| 3 | HRI 106 and/or HRI 107 | None |
CUL 207 | American Regional Cuisine
| 3 | HRI 106 and/or HRI 107 | None |
HRI 215 | Food Purchasing
| 3 | None | None |
HRI 251 | Food and Beverage Cost Control I
| 3 | MTH 121 or higher | None |
___________ | Humanities Elective 1
| 3 | None | |
Semester Total: 18 |
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BAK 128 | Principles of Baking
| 3 | HRI 106 and/or HRI 107 | None |
CUL 199 | Supervised Study in Culinary Arts
| 2 | HRI 206 and HRI 207 and permission of Program Head | None |
HRI 224 | Recipe and Menu Management
| 3 | None | None |
ITE 115 | Introduction to Computer Applications and Concepts
| 4 | None | None |
___________ | Humanities Elective 1
| 3 | None | |
Semester Total: 15 |
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CUL 145 | Garde Manger
| 3 | HRI 206 and/or HRI 207 | None |
HRI 159 | Introduction to Hospitality Industry Computer Systems
| 4 | Culinary Students Only and ITE 115 | None |
CUL 297 | Cooperative Education in Hotel-Restaurant-Institutional Management Culinary Arts
| 3 | HRI 206/207/199/128 and permission of Program Head | None |
___________ | HRI Approved Elective 2
| 3 | | |
___________ | Social Science Elective 1
| 3 | | |
Semester Total: 16 |
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Total Minimum Credits: 67
1Eligible courses are listed under . Students should consult with an academic advisor or counselor to choose the appropriate course(s). |
2Approved HRI Electives:
HRI 150 - Introduction to Hospitality Ownership
HRI 205 - Fundamentals of Wine
HRI 235 - Marketing of Hospitality Services
HRI 256 - Principles and Applications of Catering
HRI 275 - Hospitality Law |
3Students may select any of the following courses to meet this requirement: DIT 121, 125; HLT 100, 105, 106, 110, 116, 121, 130, 138, 141, 150, 160, 200, 204, 215; PED (any activity course). |
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