Feb 29, 2024  
2017-2018 Catalog 
2017-2018 Catalog Archived

Culinary Arts - General Technology, AAS

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Program Start Date: Fall (day) or Spring (evening)
Minimum Program Length: 64 academic weeks; 4 terms (day), 70 credits
Curriculum Code: 35318

Program Description

Culinary Arts students learn the basic principles and applications of the food service industry. Competencies include safe food handling practices, sanitation, knife skills, equipment operation and safety, dining room operations and service, nutrition applications, and food preparation; garde manger, entrees, baked goods and pastries, and buffet planning and organization.

Practical Experience

Students gain practical experience in a modern kitchen facility under the direction of the program director and local chefs. Students also may obtain practical experience in community hospitality operations through a scheduled internship.

Professional Opportunities

Baker, banquet chef, pantry cook, assistant production manager, sauté cook, dining room host or server, food purveyor representative and catering chef.

Unique Aspects

This program is designed for graduates of the Culinary Arts certificate program. Students enrolling in this program complete the associate degree by adding general education, business and advanced culinary courses. However, students may also enroll directly into the associate degree program.

Students in the program have the opportunity to sit for two certification exams: ServSafe Food Handler and Manage First Professionals (MFP) Credential.

EEDA Career Cluster:

Hospitality and Tourism.

Total Credits: 70

Semester Display

Third Semester

Fourth Semester

Total Credits: 70

** A grade of “C” or better is required

Program Learning Outcomes

Students will be able to:

  1. Demonstrate appropriate cooking methods to prepare hot and cold food on a variety of commercial kitchen equipment while utilizing pertinent food safety and sanitation measures.
  2. Design menus employing appropriate nutritional applications.
  3. Calculate needed culinary math for recipe manipulation and common costing factors.
  4. Demonstrate front-of-the-house proficiency by designing and setting up dining rooms and performing proper serving techniques.
  5. Analyze career options, hierarchy, and practices within the food service industry.
  6. Apply business theory to practices within the food service industry.
  7. Demonstrate the ability to speak publicly, listen actively, and respond effectively.

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