MCCCD Program Description

Major: 3564
Effective Term: 2020 Spring

Award: AAS
Total Credits: 60-65
CIP Code: 12.0503

Instructional Council: Hospitality (58)

GPA: 2.00

SOC Code: Upon completion of this degree, students may pursue a career as:
35-?1011.00 Chefs and Head Cooks
35-?1012.00 First-Line Supervisors of Food Preparation and Serving Workers
35-?2013.00 Cooks, Private Household
35-?2014.00 Cooks, Restaurant
35-?2019.00 Cooks, Short Order

Upon completion of a bachelors degree, students may pursue a career as:
11-9051.00 Food Service Managers
35-??1011.00 Chefs and Head Cooks
35?-?1012.00 First-Line Supervisors of Food Preparation and Serving Workers
35-?2013.00 Cooks, Private Household
35-?2014.00 Cooks, Restaurant
35-?2019.00 Cooks, Short Order

Upon completion of a graduate degree, students may pursue a career as:
11-9051.00 Food Service Managers
35-??1011.00 Chefs and Head Cooks
35-?1012.00 First-Line Supervisors of Food Preparation and Serving Workers
35-?2013.00 Cooks, Private Household
35-?2014.00 Cooks, Restaurant
35-?2019.00 Cooks, Short Order

Description: The Associate in Applied Science (AAS) in Culinary Arts degree is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to all areas of professional food service including culinary techniques, safety, and sanitation, food service management, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical dining environment. A Certificate of Completion (CCL) in Culinary Arts (5363) is fully embedded in this AAS. Additionally, graduates may pursue university transfer.

Required Courses

CUL103 Breakfast and Cold Foods 3
CUL105 Principles of Professional Cooking 3

CUL115 Food Service Sanitation, Safety and Stewarding (2) OR
ServSafe Food Protection Manager Certification 0-2

CUL120 Food Costing, Purchasing, and Inventory 3

CUL130 Savory Foods I (6) OR
+ CUL203 American Regional Cuisine (3) AND
+ CUL205 French Cuisine (3) 6

CUL113 Commercial Baking Techniques (3) OR
CUL160 Bakery I (3) 3

CUL170 Dining Room Operations I 3

+ CUL230 Savory Foods II (6) OR
+ CUL201 International Cuisine (3) AND
+ CUL213 Buffet Catering (3) 6

+ CUL127 Classical Desserts (3) OR
+ CUL260 Bakery II (3) 3

CUL223 Food Service Management (3) OR
+ CUL270 Dining Room Operations II (3) 3

FON100 Introductory Nutrition 3

Credits: 36-38

Restricted Electives
CUL+++++ Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses FRE+++++ Any FRE French courses HRM+++++ Any HRM Hotel Restaurant Management courses MGT+++++ Any MGT Management courses SPA+++++ Any SPA Spanish courses FON+++++ Any FON course(s) except courses used to satisfy Required Courses	Credits: 0-5

General Electives
	Credits:

General Education Requirements

General Education Requirement	Credits: 22-27

General Education Core	Credits: 12-17

First-Year Composition	Credits: 6
+ ENG101 First-Year Composition (3) OR + ENG107 First-Year Composition for ESL (3) AND + ENG102 First-Year Composition (3) OR + ENG108 First-Year Composition for ESL (3) 6

Oral Communication	Credits: 3
Any approved general education course from the Oral Communication area.

Critical Reading	Credits: 0-3
+ CRE101 College Critical Reading and Critical Thinking (3) OR equivalent as indicated as assessment. 0-3

Mathematics	Credits: 3-5
+ Any approved general education course from the Mathematics area.

General Education Distribution	Credits: 10

Humanities, Arts and Design	Credits: 3
Any approved general education course from the Humanities, Arts and Design area.

Social-Behavioral Sciences	Credits: 3
Any approved general education course from the Social-Behavioral Science area.

Natural Sciences	Credits: 4
Any approved general education course from the Natural Sciences area.

Learning Outcomes
1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, (CRE), [HU], [MA], [SB], [SG], [SQ]) 2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment. (CUL103, CUL105, CUL113, CUL115, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270, (CRE), [SG], [SQ]) 3. Practice comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, and staffing. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL223, CUL230, CUL260, CUL270, FON100, (CRE), [MA], [SG], [SQ]) 4. Practice professional and ethical behavior in the hospitality industry. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL223, CUL230, CUL260, CUL270, [SG], [SQ]) 5. Demonstrate effective critical thinking and communication skills to facilitate teamwork, customer service, and time management. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270, (COM), (CRE), [FYC], [HU], [SB], [SG], [SQ]) 6. Compose multiple flavors, textures, and colors into food and beverage products that are marketable to the appropriate food sector and reflective of industry trends. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270, FON100, (CRE), [MA], [SG], [SQ])
+ indicates course has prerequisites and/or corequisites. ++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: October 22, 2019

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.