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Culinary Arts AAS Degree
Semester Hours:  64
Effective Term: Fall 2017
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
Total Credits: 64

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)
May also fulfill 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):
NTR223 Food Service Management (3)
HRM103 Managing Food Service Operations (3)

Select one of the following for a total of (4) credits:
NTR104 Nutrition (3) AND NTR104L Personal Wellness Lab (1)
NTR104 Nutrition (3) AND CUL elective (1)
CUL268 Nutrition and Special Needs Baking (3) AND CUL elective (1)
NTR141 Nutrition and Wellness (4)*
*NTR141 also fulfills Physical and Biological Sciences Requirement

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, the Culinary Arts, and the Hotel and Restaurant Management Certificate. Careful selection of electives make it possible to earn multiple certificates while earning an AAS degree.

Baking and Pastry Specialization (11)
CUL161 Cake Decorating (1)
CUL162 Cake, Fillings and Frostings (1)
CUL261 Advanced Cake Decorating (1)
CUL262 Specialty & Wedding Cakes (1)
CUL263 Everything Chocolate (1)
CUL264 Confectionary Show Pieces (1)
CUL265 Artisan Specialty Breads (1)
CUL266 Advanced Pastry (1)
CUL268 Nutrition and Special Needs Baking (3)

Business/Hospitality Specialization (36)
ACC100 Fundamentals of Accounting (3)
BUS100 Introduction to Business (3)
BUS122 Small Business Management (3)
BUS123 Business Relations (3)
BUS180 Introduction to Marketing (3)
BUS201 Legal Environment of Business (3)
BUS250 Business Entrepreneurship (3)
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)

Culinary Arts Specialization (13)
CUL110 Asian Cuisine (1)
CUL112 Italian Cuisine (1)
CUL114 Mexican and Latin American Cuisine (1)
CUL116 French Cuisine (1)
CUL121 Culinary Concepts (1)
CUL205 HACCP Principles (1)
CUL292 Study Abroad: Italian Cuisine and Culture (4)
NTR142 Applied Food Science (3)

Nutrition and Dietetics Specialization (8)
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:
RDG094 College Reading
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. (Knowledge 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.
2. (Application Level) Apply math to skills such as recipe conversions, inventory management, purchasing, yield analysis and menu pricing.
3. (Application Level) Apply techniques and relate effective staffing and scheduling patterns, marketing strategies, as well as facility layout and design with effective financial management.
4. (Application Level) Demonstrate professional cooking and baking skills: knife skills, hand tool and equipment operation, proper scaling and measurement techniques; identification of ingredients.
5. (Application Level) Apply basic and advanced methods of food preparation for all meal courses.
6. (Application Level) Prepare menus that reflect knowledge of pricing, cost control and management operations.
7. (Comprehension Level) Describe management principles as they apply to dining facilities.
8. (Evaluation Level) Identify principles of food safety and sanitation; demonstrate safe food handling and safe work practices.
9. (Synthesis Level) Formulate ideas and opinions relevant to sustainable food practices based on identification of key terms and concepts in this field.
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.
11. (Synthesis Level) Develop skills and competencies within the chosen area of concentration.
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/Content/NavigationMenu2/Schools/Accreditation/default.htm
Association of Nutrition and Food Service Professionals: www.dmaonline.org/certification/cdmcfpp.html
Students will perform in a safe manner according to OSHA requirements: www.osha.gov