Commercial kitchen ready for culinary students
Large commercial kitchen
Culinary Arts (degree)
Degree Offered: Associate in Applied Science
Credits Required: 61 (2015-2016 Academic Year)
The Culinary Arts AAS degree program prepares students with little or no culinary experience to move immediately into the workforce upon graduation as advanced line cooks or entry-level management positions in finer restauarants while earning a degree. No other local culinary school offers this option.
With small class sizes, the student will receive personal attention as he or she learns commercial kitchen functions, food characteristics, and preparation techniques in a fully equipped commercial kitchen. All students perform every laboratory project, ensuring competence and confidence in new culinary skills.
The training the student receives in sanitation will prepare him or her for the ServSafe Certification a much needed and well-compensated for requirement in the food industry. In addition to these vocational skills, the student will gain academic knowledge that will give insight into restaurant and hotel management, increasing their value to prospective employers.
Click below to view the crosswalk (transition of program courses from an old program to a current program):
2010 - 2011 Culinary Arts AAS
Curriculum - 1st Year
First Semester - 16 Credits
Introduction to Information Tech
A computer course designed to introduce students to personal computers. Topics include basic concepts of computer operations, storage media, software categories, Windows operating system, computer communication devices, and Internet. The course also includes introduction to Microsoft Word, Excel, Access, and PowerPoint. 3-0-3
Intro to Culinary Arts/Baking I
This course provides an introduction to working in a commercial foods kitchen including safety principles; operation; care and cleaning of tools and equipment; basic food handling; and receiving and storage techniques. Baking and basic food preparation principles are covered with an emphasis on measurement and culinary calculations, following recipes, ingredient characteristics and integration. Customer service techniques are introduced. 5-2-6
This course examines sanitation principles and practices for the commercial foods kitchen. Students will apply the principles learned here to all other laboratory or intern settings. 1-0-1
The first part of the course reviews the mathematics fundamental not only to employment in business but also to intelligent participation in consumer life. Topics to be reviewed include fractions and decimals; ratio and proportion; units of measurement; and percentage. The second part of the course is devoted to business applications. Topics include trade and cash discounts; markup; simple interest; payroll; sales and property tax; and elementary statistical notions. 3-0-3
The functional approach to algebra is stressed with attention to the properties of the real number system; linear functions and equations; exponents; radicals; functions; systems of equations; complex numbers; and quadratic equations. Additional topics may be added at the discretion of the instructor. Prerequisite: "C" or better in PREP021, appropriate placement score or appropriate high school records. 3-0-3
Students will practice expository writing and learn the academic form of the essay and research paper. Students will focus on the development of an academically sound and challenging thesis and resulting essay. The mechanics of writing will be reviewed as needed. 3-0-3 Pre-requisite: Placement testing; successful completion of DEVS012 Reading and DEVS015 Introduction to College Writing if required, permission of the Division Director.
Second Semester- 15 Credits
This course provides an introduction to the roles and responsibilities of current day managers. It focuses on the basic functions of the management process - Planning, Organizing, Leading, and Controlling and on the application of these functions through case study application. (3-0-3)
Prin of Cooking/Baking II
This course covers preparation of leading, small and specialty sauces; soups; stocks; pasta; rice; potatoe; salads; and vegetables. Additional baking principles are covered. Prerequisties: CULA100 and CULA110. 5-2-6
Nutrition and Menu Planning
This course provides an introduction into the science of nutrition and its relationship to food preparation and menu planning. Students will explore foods and their nutrients; the human digestive system; and the role food preparation techniques have in the preservation of nutrients. Students will also explore and plan menus for special diet requirements. 3-0-3
This course introduces students to the three major forms of literary expression: fiction, poetry, and drama. Significant works from each form will be analyzed to reveal creative techniques, how they represent an author’s time, and how they reflect today’s human condition. Prerequisite: WRIT101 or permission of the department.
Writing For Business/Tech
Designed to train the student in effective writing, this course aims to increase the student’s ability to write with unity, coherence, and logic. It provides additional study and practice in writing letters, proposals, manuals, and reports of a business or technical nature as well as in professional and contemporary research methods. Prerequisite: WRIT101 3-0-3
Curriculum - 2nd Year
Third Semester - 15 Credits
Advanced Principles of Cooking
Preparation of meats, fish, shellfish, and poultry utilizing dry and moist heat cooking methods will be emphasized. Topics include basic cutting and trimming of subprimal cuts of beef and pork; disjointing and de-boning of chicken; shellfish pre-preparation; and pre-preparation of foods for the various cooking techniques. Prerequisite: CULA115. 5-2-6
Culinary Arts Internship I
The purpose of the Food Preparation and Services Internship is to provide the student with the opportunity to apply tasks to live situations. Individual internship plans will be developed for each student. Students may select an internship experience from a list of emphasis areas proposed by each site. Prerequisite: CULA115 Co-Requisite: CULA120 1-15-06
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Fourth Semester - 15 Credits
Food preparation with emphasis placed on restaurant operations, menu planning and execution of meals, time management, costing and recipe development for special requests. Critical thinking, communication, leadership and customer service skills are incorporated into this course. 5-2-6 Prerequisite: CULA120.
Culinary Arts Internship II
The purpose of the Food Preparation and Services Internship is to provide the student with the opportunity to apply tasks to live situations. Individual internship plans will be developed for each student. Students may select an internship experience from a list of emphasis areas proposed by each site. Prerequisites: CULA115, CULA120 Co-Requisite: CULA200. 1-15-06
Select one course from the following (total of 3 credits):
Human Resource Management
This course uses the competitive advantage approach in the study of key human resource management (HRM) practices of recruitment, selection, training, compensation, performance appraisal, and employment law. Focus is on developing an understanding of the managers role in the HRM process and developing an understanding of how HRM practices can be successfully developed and implemented in the context of today's global environment. Prerequisite: BUSM112 3-0-3
This course introduces students to special event planning processes and techniques. Emphasis is on successful planning, organizing, identifying sponsors, marketing, implementing, and evaluating large scale events. 3-0-3
Customer Relationship Management
The course covers the various theories of customer relationship management, customer management techniques, and how to interpret trends in relationship building, including socioeconomic and demographic changes. The course content also includes the elements of and potential impact of an effective two-way communication. 3-0-3
This course explores the challenges and problems of small business operations including business plans and funding, forms and records, financial problems, ordering and inventory, layout of equipment and offices, methods of improving business, and employer employee relations. 3-0-3