This mission of the proposed Culinary Arts Program is to prepare students for employment in commercial and institutional positions in the culinary industry and to provide the foundational skills for those who wish to take their passion for cooking to the next level of expertise, skill and knowledge.
The program is designed to meet current and future needs of the food service industry in which the demand for employment is high; employing more than nine million jobs annually in the United States. Students enrolled in the Culinary Arts program receive "hands-on", practical lab training paired with traditional academic culinary courses that are aligned with industry needs.
ASSOCIATE IN SCIENCE IN CULINARY ARTS
|CULN102||Principles of Culinary Arts||2||2||3|
|CULN105||Food Safety and Sanitation||2||2||3|
|CULN110||Basic Food Preparation||1||4||3|
|LEXN101||First Year Experience||1||0||1|
|MHTN103 Topics in Applied College Mathematics||3||0||3|
|BCPN101||Computer Technology and Applications||2||2||3|
|CULN112||American Regional Cuisine||1||4||3|
|CULN120||Fundamentals of Baking||1||4||3|
|General Education: Group A-G||3||0||3|
|CULN210||Intermediate Food Preparation||1||4||3|
|CULN220||Food Service Purchasing and Cost Controls||2||0||2|
|General Education: Group F Elective||3||0||3|
|General Education: Group D Elective||3||0||3|
|CULN235||Dining Room Service||1||4||3|
|General Education: Group A Elective||3||0||3|
|CULN290 Culinary Internship||1||9||4|
Total 69 Credits
A student must earn a "C" or better in Culinary Arts classes in order to progress to the next class.
Upon the completion of the degree in Culinary Arts, graduates will be able to:
Work effectively in commercial food production environments such as restaurants, hotels and resorts, private clubs and institutional foodservice, catering, and other food related businesses.
Apply skills in communication and interpersonal relationships, safety and sanitation, industry terminology, and leadership.
Utilize knowledge in many forms of cookery, hot and cold food preparation, soups and sauces, buffet presentations, dining room service, beverage management, and storeroom procedures.
Interpret weights and measurements, calculate and execute standard recipes, and understand and implement cost controls and inventories.
Demonstrate appropriate work ethic through proper conduct and dress.
Demonstrate the importance of diversity as it relates to food and culture.
Identify the benefits of continued professional growth.