The mission of the Culinary Arts Program is to provide students with practical culinary, baking and pastry skills, a strong business foundation to prepare students for high-wage employment and to meet industry demand for trained culinarians and pastry culinarians.
Program Student Learning Outcomes (SLOs):
Upon successful completion of the AA in Culinary Arts program, students will be able to:
Course Sequence by Semester
Program Student Learning Outcomes (SLOs):
Upon successful completion of the AA in Culinary Arts program, students will be able to:
- Demonstrate the attributes of a professional culinarian.
- Apply culinary and baking & pastry fundamentals in the preparation of a variety of food products.
- Use quantitative techniques in business decision making processes in a culinary and bakery setting.
- Manage resources in a commercial culinary and bakery environment.
- Sepcialize in the following concentration areas:
- Cookery
- Baking & Pastry
| General Education Requirements - Baking & Pastry Track | ||
| Course | Course Name | Credits |
| English (Choose 1) | ||
| EN110A | Freshman Composition with Instructional Lab | 4 |
| EN110 | Freshman Composition | 3 |
| Course | Course Name | Credits |
| FSM145 | Culinary and Business Math | 3 |
| CS151 | Windows Applications | 3 |
| PY125 | Interpersonal Relations | 3 |
| CO125 | Introduction to Human Communication and Speech | 3 |
| SI110 /110L | Environmental Science (3)/Environmental Science Lab (1) | 4 |
| Major Requirements | ||
| Course | Course Name | Credits |
| FSM100 | Introduction to the Foodservice Profession | 2 |
| FSM105 | Foodservice Sustainability | 2 |
| FSM110/110L | Professional Dining Room Service (2)/ Professional Dining Room Service Lab (1) |
3 |
| FSM115 | Purchasing and Receiving | 2 |
| FSM120 | Food Safety and Sanitation | 2 |
| FSM130 | Professional Bar and Alcohol Management | 3 |
| FSM154 | Foodservice Nutrition | 3 |
| FSM240 | Menu Planning | 3 |
| FSM270 | Foodservice Human Resource Management | 3 |
| CUL140 | Culinary Foundation I | 2 |
| CUL160 | Culinary Foundation II | 2 |
| BAK200 | Foundations of Baking and Pastry | 2 |
| BAK220 | Intermediate Baking and Pastry | 2 |
| BAK240 | Boulangerie: Advanced Bread Techniques | 2 |
| BAK250 | Cakes & Dessert Presentation | 2 |
| BAK293A | Restaurant Desserts & Pastries Practicum | 3 |
| BAK293B | Breads and Cakes Practicum | 3 |
| BAK299 | Baking & Pastry Capstone | 2 |
| TOTAL | 43 | |
| PROGRAM TOTAL | 62-63 | |
| General Education Requirements - Cookery Track | ||
| Course | Course Name | Credits |
| English (Choose 1) | ||
| EN110A | Freshman Composition with Instructional Lab | 4 |
| EN110 | Freshman Composition | 3 |
| Course | Course Name | Credits |
| FSM145 | Culinary and Business Math | 3 |
| CS151 | Windows Applications | 3 |
| PY125 | Interpersonal Relations | 3 |
| CO125 | Introduction to Human Communication and Speech | 3 |
| SI110 /110L | Environmental Science (3)/Environmental Science Lab (1) | 4 |
| Major Requirements | ||
| Course | Course Name | Credits |
| FSM100 | Introduction to the Foodservice Profession | 2 |
| FSM105 | Foodservice Sustainability | 2 |
| FSM110/110L | Professional Dining Room Service (2)/ Professional Dining Room Service Lab (1) |
3 |
| FSM115 | Purchasing and Receiving | 2 |
| FSM120 | Food Safety and Sanitation | 2 |
| FSM130 | Professional Bar and Alcohol Management | 3 |
| FSM154 | Foodservice Nutrition | 3 |
| FSM240 | Menu Planning | 3 |
| FSM270 | Foodservice Human Resource Management | 3 |
| CUL140 | Culinary Foundation I | 2 |
| CUL160 | Culinary Foundation II | 2 |
| BAK200 | Foundations of Baking and Pastry | 2 |
| BAK220 | Intermediate Baking and Pastry | 2 |
| CUL180 | Garde Manger | 2 |
| CUL240 | Pacific Asian Cuisine | 2 |
| CUL299 | Culinary Capstone | 2 |
| CUL293A | Culinary Practicum Part I | 2 |
| CUL293B | Culinary Practicum Part II | 3 |
| TOTAL | 42 | |
| PROGRAM TOTAL | 61-62 | |
Course Sequence by Semester
| Year 1 | |||||
| Semester 1 | Semester 2 | ||||
| Course # | Course Name | Credits | Course # | Course Name | Credits |
| EN___ | English Composition Requirement | 3-4 | CO125 | Introduction to Human Communication and Speech | 3 |
| FSM145 | Culinary Math | 3 | PY125 | Interpersonal Relations | 3 |
| FSM100 | Introduction to the Foodservice Profession | 2 | CS151 | Windows Application | 3 |
| FSM105 | Foodservice Sustainability | 2 | CUL140 | Culinary Foundation I | 2 |
| FSM110 | Professional Dining Room Service: Theory | 2 | CUL160 | Culinary Foundation II | 2 |
| FSM110L | Professional Dining Room Service: Laboratory | 1 | FSM115 | Purchasing & Receiving | 2 |
| FSM120 | Food Safety & Sanitation | 2 | |||
| Total | 15-16 | Total | 15 | ||
| Year 2 | |||||
| Semester 3 | Semester 4 | ||||
| Course # | Course Name | Credits | Course # | Course Name | Credits |
| SI110/110L | Environmental Biology/Environmental Biology Laboratory | 4 | FSM130 | Professional Bar and Alcohol Management | 3 |
| FSM154 | Foodservice Nutrition | 3 | FSM240 | Menu Planning | 3 |
| BAK200 | Foundations of Baking & Pastry | 2 | Baking & Pastry Track | ||
| BAK220 | Intermediate Baking & Pastry | 2 | BAK240 | Boulangerie: Advanced Bread Techniques | 2 |
| Baking & Pastry Track | BAK250 | Cakes & Dessert Presentation | 2 | ||
| BAK293A | Restaurant Desserts & Pastries Practicum | 3 | BAK293B | Breads and Cakes Practicum | 3 |
| Cookery Track | Cookery Track | ||||
| CUL293A | Culinary Practicum Part I | 2 | CUL180 | Garde Manager | 2 |
| CUL240 | Pacific Asian Cuisine | 2 | |||
| CUL293B | Culinary Practicum Part II | 3 | |||
| Total | 13-14 | Total | 13 | ||
| Year 3 | |||||
| Semester 3 | |||||
| Course # | Course # | Course # | |||
| FSM270 | Foodservice Human Resource Management | 3 | |||
| Baking & Pastry Track | |||||
| BAK299 | Baking & Pastry Capstone | 2 | |||
| Cookery Track | |||||
| CUL299 | Culinary Capstone | 2 | |||
| Total | 5 | ||||
| PROGRAM TOTAL | 61-63 | ||||
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