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Culinary Artsculuinary2

Day Program

Proposed for Fall of 2012

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

Proposed for Fall 2012
FIRST YEAR
FALL SEMESTERCLLABCR
CULN101 Introduction to Gastronomy 1 0 1
CULN105 Food Safety and Sanitation 2 2 3
CULN110 Basic Food Preparation 1 4 3
ENGN101 College Composition 4 0 4
LEXN101 First Year Experience 1 0 1
General Education:  Group E Elective 3/4 0 3/4
15/16
SPRING SEMESTERCLLABCR
BCPN101 Computer Technology and Applications 2 2 3
CULN112 American Regional Cuisine 1 4 3
CULN120 Fundamentals of Baking 1 4 3
CULN130 Menu Development 2 2 3
CULN140 Nutritional Cuisine 3 0 3
15
SECOND YEAR
FALL SEMESTERCLLABCR
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
PSYN130 Human Relations 3 0 3
SCIN120 Nutrition 3 0 3
17
SPRING SEMESTERCLLABCR
CULN212 International Cuisine 1 6 4
CULN215 Garde Manger 1 4 3
CULN235 Dining Room Service 1 4 3
General Education:  Group A Elective 3 0 3
General Education:  Group A - G Elective 3 0 3
SUMMER SEMESTERCLLABCR
CULN290 Culinary Arts Internship 1 8 3
Total 66 Credits