Category:
Associate Degree Programs
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:
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 | ||
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 |
CUL140 | Culinary Foundation I | 2 |
CUL160 | Culinary Foundation II | 2 |
BAK200 | Foundations of Baking and Pastry | 2 |
BAK220 | Intermediate Baking and Pastry | 2 |
TOTAL | 31 | |
COOKERY TRACK | ||
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 | 11 | |
BAKING & PASTRY TRACK | ||
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 | 12 | |
COOKERY PROGRAM TRACK TOTAL | 61-62 | |
BAKING & PASTRY TRACK TOTAL | 62-63 |