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Culinary Arts AAS Degree
Semester Hours:  64
Effective Term: Fall  2018
Prerequisites: None
Corequisites: None


Program Description: The Culinary Arts AAS Degree provides training in basic and advanced culinary skills and includes a practicum experience within a commercial kitchen for application of skills and knowledge. Concentrations include Culinary Arts, Baking and Pastry, Nutrition and Dietetics, and Business/Hospitality specialties. Students are prepared for positions as professional chefs, cooks, pastry chefs, and entry level management or for advancement in the food service industry.

Recommended Proficiencies: High school diploma or GED.

Course Requirements
Culinary Arts AAS (64 Credits)

Recommended Proficiencies:
High school diploma or GED.

General Education Requirements (19-20)

Written Communications (3)
Select one:
ENG101 English Composition III (3)
ENG121 Applied Technical Writing (3)

Oral Communications (3)
COM100 Human Communication (3) or higher

Art and Humanities (3)
Select a course numbered 100 or above from the following: ART, HMC, LIT, MHL, PHI, and THE. Students may also choose any course from the Art or Humanities AGEC lists. The required courses must represent two different departments for the Art and Humanities category. For example, students may not take a HIS course to fulfill their Art and Humanities requirement, if they are using another HIS course to complete their Social and Behavioral Sciences requirement.

Social and Behavioral Sciences (3)
Select a course numbered 100 or above from the following: ABS, ECN, GEO, HIS, POS, PSY, and SOC. Students may also choose any course from the Social and Behavioral Sciences AGEC list. The required courses must represent two different departments for the Social and Behavioral Science category. For example, students may not take a HIS course to fulfill their Arts and Humanities requirement, if they are using another HIS course to complete their Social and Behavioral Sciences requirement.

Physical and Biological Sciences (4)
NTR141 Nutrition and Wellness (4) (Recommended)
(Also fulfills Core Requirements)
Or select a 4-credit course with lab numbered 100 or above from the Biological and Physical Science Lab list. Students may also choose a course from the Biological and Physical Lab Science AGEC list.

Mathematics (3-4)
Select one:
BUS101 Business Mathematics (3)
MAT118 Essential Mathematics (4) or higher

Core Requirements (27)
CUL105 Food Safety Foundations (1)
CUL125 Sustainable Food Practices (1)
CUL130 Culinary Principles and Applications I (3)
CUL160 Baking and Pastry I (3)
CUL170 Dining and Beverage Operations (2)
CUL185 Catering Operations (2)
CUL230 Culinary Principles and Applications II (3)
CUL260 Baking and Pastry II (3)
CUL290 Commercial Cooking Practicum (2)

Select one (3):
HRM103 Managing Food Service Operations (3)
NTR223 Food Service Management (3)

Select one of the following (4):
CUL268 Nutrition in Culinary Arts (3) AND CUL elective (1)
OR
CUL142 Applied Food Science (4)
(CUL142 also fulfills Physical and Biological Sciences Requirement)
OR
NTR141 Nutrition and Wellness (4)
(NTR141 also fulfills Physical and Biological Sciences Requirement)

If the Physical and Biological Sciences requirement is fulfilled by CUL142 or NTR141, select four (4) additional elective credits.

Electives (15-19)
Students may choose electives from all four categories below to meet the 64 credit degree requirement. Many of the electives are part of the Baking and Pastry Certificate, the Culinary Arts Certificate, and the Hotel and Restaurant Management Certificate. Careful selection of electives makes it possible for a student to earn multiple certificates while earning an AAS degree.

Culinary Arts Electives
CUL110 Asian Cuisine (1)
CUL112 Italian Cuisine (1)
CUL114 Mexican and Latin American Cuisine (1)
CUL116 French Cuisine (1)
CUL121 Culinary Concepts (1)
CUL142 Applied Food Science (3)

Baking and Pastry Electives
CUL161 Cake Decorating (1)
CUL162 Cake, Fillings and Frostings (1)
CUL261 Advanced Cake Decorating (1)
CUL262 Specialty & Wedding Cakes (1)
CUL263 Everything Chocolate (1)
CUL268 Nutrition for Culinary Arts (3)

Hospitality Electives
HRM100 Introduction to Hospitality (3)
HRM101 Facilities Management (3)
HRM102 Management of Guest Services (3)
HRM145 Convention and Meeting Management (3)
HRM252 Managing Hospitality Human Resources (3)

Business Electives
ACC100 Fundamentals of Accounting (3)
BUS100 Introduction to Business (3)
BUS122 Small Business Management (3)
BUS123 Business Relations (3)
BUS201 Legal Environment of Business (3)
BUS250 Business Entrepreneurship (3)

Nutrition and Dietetics Electives
NTR135 Healthy Weight for Adults (1)
NTR191 Nutrition Counseling Skill Development (3)
NTR232A Food and Culture (1)
NTR240 Clinical Nutrition (3)

Other Requirements (3)

Reading Competency:
RDG100 College Reading
OR
Equivalent reading assessment test score

Computer Competency (3):
Select one:
AGB124 Microcomputers in Agriculture (3)
CIS110 Fundamentals of Computer Literacy (3)
CIS120 Survey of Computer Information Systems (3) or higher
EGR102 Introduction to Engineering (3)
EIT151 Digital Audio Workstation (3)
MSC122 Introduction to Web Design (3)

Students must earn:
a cumulative grade point average (CGPA) of at least a 2.0 on a 4.0
a minimum of 20 credits from CAC
a minimum of 64 credits


Program Measurable Student Learning Outcomes
1. (Comprehension Level) Identify major nutrients: the sources, requirements, digestion, absorption, and metabolism, and describe the role of nutrition as it relates to the life cycle, menu planning, and recipe development. (CSLO #2)
2. (Application Level) Apply math to skills such as recipe conversions, inventory management, purchasing, yield analysis, and menu pricing. (CSLO #2,4)
3. (Synthesis Level) Apply techniques and relate effective staffing and scheduling patterns, marketing strategies, as well as facility layout and design, with effective financial management. (CSLO #2,4)
4. (Application Level) Demonstrate professional cooking and baking skills: knife skills, hand tool and equipment operation, proper scaling and measurement techniques; identification of ingredients. (CSLO #2,3)
5. (Synthesis Level) Apply basic and advanced methods of food preparation for all meal courses. (CSLO #3)
6. (Synthesis Level) Prepare menus that reflect knowledge of pricing, cost control, and management operations. (CSLO #2,3)
7. (Comprehension Level) Describe management principles as they apply to dining facilities. (CSLO #2)
8. (Evaluation Level) Identify principles of food safety and sanitation; demonstrate safe food handling and evaluate safe work practices. (CSLO #2,3)
9. (Synthesis Level) Formulate ideas and opinions relevant to sustainable food practices based on identification of key terms and concepts in this field. (CSLO #2,3,4)
10. (Synthesis Level) Organize catering events through assisting with menu design, event planning, projecting goods, equipment and staffing needs, execution of event, record keeping, and follow-up. (CSLO #2,3)
11. (Synthesis Level) Develop skills and competencies within the chosen area of concentration. (CSLO #2,3)
Standards for Program
Students will demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies, current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation.
Accreditation for Culinary Arts and Baking and Pastry Programs: http://www.acfchefs.org/ACF/Certify/Levels/ACF/Certify/Levels/
Association of Nutrition and Food Service Professionals: http://www.cbdmonline.org/get-certified/eligibility
Students will perform in a safe manner according to OSHA requirements: www.osha.gov