Culinary Arts, AAS

GENERAL EDUCATION CORE

• ENGL 111 - English Composition CREDIT HOURS MIN: 3
• MATH 123 - Quantitative Reasoning CREDIT HOURS MIN: 3

• SCIN 1XX - Life/Physical Science Elective CREDIT HOURS: 3-4

• XXXX XXX - Social/Behavioral Science /Humanities  Elective CREDIT HOURS: 3-4

OTHER INSTITUTIONAL REQUIREMENTS

• HOSP 280 - Co-op/Internship CREDIT HOURS MIN: 1 ^

PROFESSIONAL - TECHNICAL CORE

• HOSP 101 - Sanitation and Safety CREDIT HOURS MIN: 2
• HOSP 102 - Basic Food Theory and Skills CREDIT HOURS MIN: 3
• HOSP 103 - Soups Stocks and Sauces CREDIT HOURS MIN: 3
• HOSP 104 - Nutrition for Culinary Arts CREDIT HOURS MIN: 3
• HOSP 105 - Introduction to Baking CREDIT HOURS MIN: 3
• HOSP 106 - Pantry and Breakfast CREDIT HOURS MIN: 3
• HOSP 108 - Human Relations Management CREDIT HOURS MIN: 2
• HOSP 200 - Meat and Seafood Fabrication CREDIT HOURS MIN: 3
• HOSP 201 - Hospitality Purchasing and Cost Control CREDIT HOURS MIN: 3
• HOSP 203 - Menu and Business Development CREDIT HOURS MIN: 3
• HOSP 207 - Customer Service CREDIT HOURS MIN: 3
• HOSP 210 - Classical Cuisines CREDIT HOURS MIN: 3
• HOSP 212 - Garde Manger CREDIT HOURS MIN: 3
• HOSP 213 - Classical Pastries CREDIT HOURS MIN: 3

TOTAL CREDITS: 60

Symbol Key

^ Capstone Course

DEGREE OUTCOMES

• Collaboration: Demonstrate ability to work effectively as a member of a team and perform duties in an ethical manner in commercial kitchen operations.
• Knowledge/Skills:
  • Practice and demonstrate knowledge and skills required of professional culinarians and apply them to commercial kitchen operations.
  • Develop advanced skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products that include Garde Manager, meat and seafood fabrication.
  • Demonstrate classic, contemporary and global cooking techniques in a live operational setting.
  • Apply the fundamentals of baking science with the use and care for equipment normally found in the bakeshop to prepare a variety of products.
• Professionalism: Demonstrate professional written and oral communication skills along with professional dress and grooming standards in Hospitality operations.
• Customer Service: Demonstrate ability to practice concepts of customer service in Hospitality operations.
• Problem Solving: Make decisions based on integrating knowledge of functional areas for managing commercial kitchen operations.