Culinary Arts: Associate in Science
Description
This program is designed to provide technical knowledge and basic skills training for students interested in a professional food service career. Program emphasis is on providing students with theoretical knowledge reinforced with "hands-on" training. With job experience, graduates of the program have advanced to chefs, pastry chefs, kitchen managers, restaurant managers, and restaurant owners.
Program Learning Outcomes
Upon completion of the program, students will be able to do the following:
- Demonstrate professionalism in dress and grooming, attitude, and workplace behavior that reflect standards expected of food service industry professionals
- Demonstrate basic principles of sanitation and safety in a food service operation for safe food handling and to protect the health of the consumer.
- Apply mathematical functions related to foodservice operations.
- Use knives, tools, and equipment following established safety and sanitation practices and principles of food preparation to prepare a variety of food items, recipes, and/or products.
- Demonstrate a variety of culinary cooking methods and techniques, following established procedures to produce classical, regional and contemporary cuisines.
- Demonstrate fundamental principles, methods, and techniques of baking to prepare a variety of baked goods.
- Demonstrate professional hospitality and service standards to ensure quality guest service.
- Examine a variety of sustainable practices in the culinary industry as a means for controlling operating costs and for being good environmental stewards.
- Examine various management topics as related to foodservice operations.
Program Requirements
Semester 1
MATH 100 or higher
Total Credits: 3
Students must take MATH 100 or higher.
Semester 2
ENG 100 or higher
Total Credits: 3
Students must take ENG 100 or higher.
Arts & Humanities (100 level or above) - CTE
Total Credits: 3
Students must complete 3 credits of an Arts and Humanities course (100 level or above) listed in the following link:
General Education Electives for AS & AAS
Semester 3
Semester 4
Social Sciences (100 level or above) - CTE
Total Credits: 3
Students must complete 3 credits of a Social Sciences course (100 level or above) listed in the following link:
General Education Electives for AS & AAS
Notes
In order to obtain a Culinary certificate or degree, all Culinary classes must pass with a C or better.
Culinary Arts majors enroll in the program. Students completing the AS degree in the culinary arts are able to apply for and secure, entry-level positions at hotels, restaurants, private clubs, etc., where a degree is a required or highly desirable qualification for employment.