Associate of Arts in Culinary Arts

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Associate of Arts in Culinary Arts
DEGREES

Associate of Arts in Culinary Arts

Total Credit Hours: 60 credits


About Associate of Arts in Culinary Arts
Culinary Arts Program

The Hospitality industry is one of the fastest growing segments of our economy and employs over 10 million foodservice workers in the U.S. The continued expansion of hotels, restaurants, and related services have created vast career opportunities in the culinary arts field. The GCC Culinary Arts program is THE PROGRAM that Guam’s top chefs turn to for culinary personnel. Our Associate of Arts in Culinary Arts degree is accredited by the American Culinary Federation (ACF). Program completers earn the ACF Certified Culinarian certification upon graduation.

 
Program Mission
 
The mission of the Culinary Arts Program is to provide students with practical culinary skills and a strong business foundation to prepare students for high-wage employment and to meet industry demands for trained culinarian.


Program Learning Outcomes
 
  1.  Demonstrate the attributes of a professional culinarian.
  2. Apply culinary fundamentals in the preparation of  a variety of food products.
  3. Manage resources in a commercial culinary environment.


Student Job Placement Rate: 
 
  • 46% of graduates (or 11 of 24) who received an A.A. Culinary Arts degree in 2015 were employed in a job-related field.
  • 50% of graduates (or 5 of 10) who received an A.A. Culinary Arts degree in 2016 were employed in a job-related field.
  • 33% of graduates (or 3 of 9) who received an A.A. Culinary Arts degree in 2017 were employed in a job-related field.
  • 75% of graduates (or 12 of 16) who received an A.A. Culinary Arts degree in 2018 were employed in a job-related field.

Enrollment in any Culinary Arts technical requirement course requires the student to be declared in Culinary Arts approved by the Department Chairperson.
 

General Education Requirements
Course Course Name Credits
EN110 Freshman Composition 3
CUL 145 Culinary Math 3
CS151 Windows Applications 3
PY125 Interpersonal Relations 3
EN125 Introduction to Human Communication and Speech 3
SI110 /110L Environmental Science (3)/Environmental Science Lab (1) 4
Major Requirements
Course Course Name Credits
CUL120 Food Safety and Sanitation 2
CUL140 Culinary Foundation I 2
CUL160 Culinary Foundation II 2
CUL180 Garde Manger 2
CUL200 Foundations of Baking and Pastry 2
CUL220 Intermediate Baking and Pastry 2
CUL240 Pacific Asian Cuisine 2
FSM270 Foodservice Human Resource Management 3
CUL299 Culinary Capstone 2
CUL293A Culinary Practicum Part I 3
CUL293B Culinary Practicum Part II 3
FSM100 Introduction to the Foodservice Profession 2
FSM110/110L Professional Dining Room Service (2)/
Professional Dining Room Service Lab (1)
3
FSM115 Purchasing and Receiving 2
FSM130 Professional Bar and Alcohol Management 3
FSM154 Foodservice Nutrition 3
FSM240 Menu Planning 3
  Program Total 60

2019-2020 College Catalog

Recognizing the necessity for students to succeed in the complex and rapidly changing workplace, Guam Community College offers a general education curriculum that introduces students to major areas of knowledge and methods of inquiry. All degree programs require an interdisciplinary general education component that promotes the development of intellectual skills that enable students to become effective learners and informed citizens. Critical thinking, the use of language and computation, appropriate social skills, global awareness and respect for diverse opinions are among the learning outcomes provided in the general education requirements of each program.
 
Guam Community College believes that general education provides the academic foundation necessary for students to achieve their life goals. General education is intended to offer students a breadth of quality student learning experiences, encourage their respect for cultural heritage, promote their ethical and responsible social behavior and facilitate their life-long learning.
 
The General Education program strives to foster student learning and skill development in civic engagement, critical thinking, understanding of the relationship between the individual and society, information literacy, oral communication, quantitative reasoning, and written communication.
 
Guam Community College believes that high quality general education opportunities for all citizens are necessary for democratic principles and practices to exist and for a sound economy to flourish. The College continually scrutinizes the general education curriculum in order to assure that all degrees and certificates granted by the College support this vision of general education and that it serves as a means to inspire hope, opportunity and responsibility in all its constituencies.
 
Requirements for General Education follow the options described below. Students declared prior to fall 2010 will follow the requirements indicated in the applicable catalog in which they first declared their major program at the College.
 

Notes on General Education requirements

Students are advised to check the requirements for their specific programs before taking General Education courses.
Courses chosen to meet the general education requirements may not be used to meet the technical requirements of a student’s specific degree program.
 
The list contains courses with pre-requisites, so students should make their choices carefully and thoughtfully. Students may consult a counselor or an academic advisor for guidance in choosing any of the course options listed.
 

IMPORTANT NOTE: Some programs require different levels of coursework to meet General Education requirements, please review the individual programs for more information.

 

General Education Requirements

English Composition (3 Credits)

Course #

Course Name

Credits

EN 110

Freshman Composition

3

EN 111

Writing for Research

Mathematics (3-4 Credits)

Course #

Course Name

Credits

MA 110A

Finite Mathematics

3

MA 161A

College Algebra & Trigonometry I

4

MA 161B

College Algebra & Trigonometry II

4

Natural & Physical Sciences (4-6 Credits)

Course #

Course Name

Credits

SI 101/101L

Introduction to Chemistry (3) & Introduction to Chemistry Laboratory (1)

4

SI 103/103L

Introduction to Marine Biology (3) & Introduction to Marine Biology Laboratory (1)

4

SI 105/105L

Introduction to Physical Geology (3) & Introduction to Physical Geology Laboratory (1)

4

SI 110/110L

Environmental Biology (3) & Environmental Biology Laboratory (1)

4

SI 130A/B

Anatomy & Physiology I (3) Anatomy & Physiology II (3)

6

SI 141

Applied Physics I

4

Social &Behavioral Sciences (3 Credits)

Course #

Course Name

Credits

SO 130

Introduction to Sociology

3

PY 120

General Psychology

PY 125

Interpersonal Relations

PY 100

Personal Adjustment

HI 121

History of World Civilization I

HI 122

History of World Civilization II

Computer Literacy (3 Credits)

Course #

Course Name

Credits

CS 151

Windows Applications

3

CS 152

Macintosh Applications

Humanities and Fine Arts (3-4 Credits)

Course #

Course Name

Credits

ASL 100

American Sign Language I

4

ASL 110

American Sign Language II

4

CH 110

Chamorro I

4

CH 111

Chamorro II

4

JA 110

Beginning Japanese I

4

JA 111

Beginning Japanese II

4

EN125

Introduction to Human Communication and Speech

3

EN 210

Introduction to Literature

3

HU 120

Pacific Cultures

3

HU 220

Guam Cultures & Legends

3

PI 101

Introduction to Philosophy

3

VC 101

Introduction to Visual Communications

3

TH 101

Introduction to the Theater

3

Minimum General Education Requirements

19


Year 1
  Semester 1     Semester 2  
Course Course Name Credits Course Course Name Credits
EN110 Freshman Composition 3 CUL140 Culinary Foundation I 2
CUL145 Culinary Math 3 PY125 Interpersonal Relations 3
CUL120 Food Safety and Sanitation 2 CS151 Windows Applications 3
FSM110/110L Professional Dining Room Service (2)/Professional Dining Room Service Lab (1) 3 EN125 Introduction to Human Communication and Speech 3
FSM100 Introduction to the Foodservice Profession 2 FSM115 Purchasing and Receiving 2
      CUL160 Culinary Foundation II 2
  Total 13   Total 15
Year 2
  Semester 3     Semester 4  
Course Course Name Credits Course Course Name
SI110/
110L
Environmental Science (3)/Environmental Science Lab( 1) 4 FSM130 Professional Bar and Alcohol Management 3
CUL200 Foundations of Baking and Pastry 2 FSM270 Foodservice Human Resource Management 3
CUL220 Intermediate Baking and Pastry 2 CUL293B Culinary Practicum Part II 3
CUL293A Culinary Practicum Part I 3 CUL240 Pacific Asian Cuisine 2
FSM154 Foodservice Nutrition 3 CUL180 Garde Manger 2
      FSM240 Menu Planning 3
  Total 14   Total 16
Year 3
Semester 5  
Course Course Name Credits Course Course Name Credits
CUL299 Culinary Capstone 2      
  Total 2   Total  
  Year 1 Total 28   Year 2 Total 30
  Year 3 Total 2      
        Program Total 60

2019-2020 College Catalog



CUL120
Foodservice Safety and Sanitation
Credits:
2
Course Offering:
As Needed
Prerequisites:
None
Corequisite:
None

This course aims to develop student understanding of the principles of food safety and sanitation and apply them in foodservice operations. Topics include the study of foodborne illness, biological, physical, and chemical hazards, cross-contamination, the flow of food and HACCP (Hazard Analysis Critical Control Point) food safety program. The course prepares students for the National Restaurant Association ServSafe Food Protection Manager certification exam.

Student Learning Outcomes:
 
  1. Apply the basic principles of food safety
  2. Practice good personal hygiene practices and personal appearance standards to daily life.
  3. Evaluate food safety and sanitation practices of a foodservice operation.
 
 
CUL140
Culinary Foundation I
Credits:
2
Course Offering:
As Needed
Prerequisites:
CUL120
Corequisite:
None

This course introduces students to culinary terminology, concepts, principles, and incudes the basic preparation of stock, soups, and sauces, and cooking techniques such as dry-heat cooking techniques of roasting, grilling, frying; moist-heat cooking techniques of boiling, steaming, and poaching; and combination cooking techniques of braising and stewing. Key components of the course include application of food safety principles introduced in Food Safety and Sanitation course and the practice of standards of professionalism learned in Introduction to Foodservice Profession. The concept of mise-en-place, kitchen organization, sustainability, safe use and care of chef tools and commercial equipment will be introduced in this course. Students will also learn about taste, flavor, cooking, and plating principles. At the end of the course, students will have a working vocabulary of culinary terms and the ability to select and prepare ingredients using the right tool, equipment, and cooking principles to produce quality prepared dishes.

Student Learning Outcomes:
 
  1. Identify equipment and tools used in professional kitchen.
  2. List sustainable practices in the kitchen.
  3. Demonstrate knife skills and cooking techniques as applied to a given range of foods and recipes.
  4. Apply kitchen and food safety principles during food production.
  5. Conduct sensory analysis of finished products.
 
 
CUL160
Culinary Foundation II
Credits:
2
Course Offering:
As Needed
Prerequisites:
CUL140
Corequisite:
None

This course builds on the foundational skills presented in Culinary Foundation I. Applying the principles learned in CUL140, students will prepare stocks, grand, and Contemporary sauces, soups, vegetables, potatoes, grains, pasta, meats, poultry, fish, and seafood using classic European and Mediterranean cooking techniques. Time management and organization are reinforced. Students will further study and practice dry heat, moist heat, and combination cooking techniques and prepare dishes with complimenting classical and contemporary sauces. Students will learn to fabricate meat, poultry, fish, shellfish and prepare common mise-en-place incorporating classical knife cuts. Use and care of commercial equipment, tools, and facility, understanding of measurement and ratios and adherence to recipes and sustainable kitchen practice are embedded in this hands-on course. Following the attributes of a professional culinarian, students will demonstrate professionalism, respect of the culinary craft, and strict adherence to kitchen safety and sanitation procedures.

Student Learning Outcomes:
 
  1. Demonstrate classic knife skills.
  2. Prepare meat, poultry, fish, or shellfish using appropriate European and Mediterranean cooking techniques.
  3. Apply kitchen and food safety principles during food production.
  4. Prepare grains, vegetables, potatoes, pasta using appropriate European or Mediterranean cooking techniques.
  5. Prepare the five French mother sauces and the three contemporary sauces (reduction, puree,Emulsion).
 
 
CUL180
Garde Manger
Credits:
2
Course Offering:
As Needed
Prerequisites:
CUL160
Corequisite:
None

This course introduces students to the art and craft of garde manger, which includes the preparation of hot and cold hors d’ouvres, canapes, and appetizers. Applying the concept of “total utilization”, students will learn the concept of forcemeat production, charcuterie, and food preservation. Emphasis will be placed on culinary principles, techniques, food safety, use and care of equipment, and standards of quality for cold and buffet presentations. Following the attributes of a professional culinarian, students will demonstrate professionalism, respect for culinary craft and strict adherence to kitchen sanitation procedures.

Student Learning Outcomes:
 
  1. Demonstrate basic preparation of forcemeats such as pates, galantines, terrines, sausages
  2. Using culinary principles and quality standards.
  3. Prepare various sandwiches, canapes, hors d’ouvres, and appetizers using culinary principles and quality standards.
  4. Prepare composed salad, dressing, and marinades using culinary principles and quality standards.
  5. Reinforce the principles of food safety and sustainable food production.
  6. Demonstrate food presentation techniques using a variety of plates, platters, and trays.
 
 
CUL200
Foundation of Baking and Pastry
Credits:
2
Course Offering:
As Needed
Prerequisites:
CUL160
Corequisite:
None

This course introduces students to basic principles, skills, and techniques of baking and pastry. Special emphasis is placed on ingredient identification and function, weights and measures, safe use and care of baking tools and equipment and evaluation of quality characteristics of baked products. Students will apply basic baking principles and techniques in the production of yeast breads, cookies, pies, pastry and laminated doughs, breakfast and individual pastries, custards, creams, mousses, and souffles, icing, glazes, sauces, and frozen desserts.

Student Learning Outcomes:
 
  1. Describe properties and functions of major baking ingredients.
  2. Demonstrate proper scaling and measuring techniques.
  3. Choose the appropriate technique and equipment for baking each product.
  4. Apply math skills to recipe conversion.
  5. Evaluate characteristics of quality baked goods.
 
 
CUL220
Intermediate Baking and Pastry
Credits:
2
Course Offering:
As Needed
Prerequisites:
CUL200
Corequisite:
None

This course builds on the principles and techniques introduced in CUL200 Foundations of Baking and Pastry. Students are introduced to individually plated desserts using traditional and modern techniques, including methods to develop desserts that are healthy and conform to dietary restriction. Students will have the opportunity to gain practical experience in the production, assembly, and decoration of special occasion cakes.

Student Learning Outcomes:
 
  1. Create plated desserts that are attractive and appropriate for a variety of foodservice venue.
  2. Create health desserts that conform to specific dietary restrictions.
  3. Assemble and decorate cakes that meet quality standards.
 
 
CUL240
Pacific Asian Cuisine
Credits:
2
Course Offering:
As Needed
Prerequisites:
CUL160
Corequisite:
CUL180

Students study, prepare, serve, and evaluate traditional cuisines of Pacific and Asian countries. Emphasis will be placed on ingredient, flavor profiles, cooking methods, and techniques. Through regularly-scheduled-Asian-themed buffet showcase, students gain practical experience in menu and event planning, marketing, time, and labor management.

Student Learning Outcomes:
 
  1. Discuss the influence of geography, climate, history, and philosophy in each of the cuisines.
  2. Reinforce the principles of food safety and sustainable food production.
  3. Demonstrate the fundamentals of Asian or Pacific cooking principles and preparation techniques.
  4. Plan, organize, and implement buffet presentations.
  5. Evaluate visual appearance, flavor, taste, and texture of prepared foods.
 
 
CUL293A
Culinary Practicum Part I
Credits:
3
Course Offering:
As Needed
Prerequisites:
CUL160
Corequisite:
None
Articulation:
Secondary CTS089 Work Experience

This is a faculty-supervised practicum designed to expand career knowledge, hone culinary skills with increasing speed, timing, and organization in an approved commercial foodservice establishment. To ensure that students benefit from a well-rounded practicum experience, they will rotate in different areas of the kitchen and complete a task checklist.

Student Learning Outcomes:
 
  1. Identify components of workplace culture, norms, and expectations.
  2. Assess products for consistency and quality standards.
  3. Demonstrate safe food handling procedures.
  4. Utilize effective teamwork skills in a professional kitchen.
 
 
CUL293B
Culinary Practicum Part II
Credits:
3
Course Offering:
As Needed
Prerequisites:
CUL293A
Corequisite:
None

This course is a continuation of Culinary Practicum Part I where students will choose an area to specialize in, to include hot kitchen, cold kitchen, and bakery/pastry/dessert section. The intent of each area of specialization is to further student’s culinary skills and abilities with regards to speed, timing, and organization.

Student Learning Outcomes:
 
  1. Apply skills in food production related to area of specialization.
  2. Demonstrate effective time management and teamwork in a professional kitchen.
  3. Utilize feedback received from industry professionals.
 
 
CUL299
Culinary Capstone
Credits:
2
Course Offering:
As Needed
Prerequisites:
CUL240
Corequisite:
None

Based on contemporary North American cuisines, this course builds on the techniques and principles introduced and reinforced in the program. Skills in classical knife cuts, product identification, fabrication of meat, poultry, fish and shellfish, preparation and cooking of a variety of meat, seafood, and vegetables, potatoes, and pasta, plating techniques are refined and improved. Students will identify and define ingredients, flavor profile, and apply appropriate cooking technique to produce quality a la minute plates. Use and care of commercial equipment, tools, and facility, mise-en-place, understanding of measurement and ration, and adherence to recipes and sustainable kitchen practices are emphasized. Following the attributes of a professional culinarian, students are expected to demonstrate professionalism, respect of the culinary craft, and strict adherence to kitchen sanitation procedures. At the end of the course, students will write standardized recipes for a 3-course plated menu, execute, and serve to industry professional for judging.

Student Learning Outcomes:
 
  1. Prepare grains, vegetables, potatoes, and pasta using appropriate cooking techniques.
  2. Prepare meat, poultry, fish, or shellfish using appropriate cooking techniques.
  3. Prepare a plated dessert with multiple components showcasing a variety of tastes, textures, and temperatures.
  4. Evaluate the quality of prepared dishes.
  5. Demonstrate the attributes of a professional culinarian.

HS140 Menu Planning

This course is designed to provide students with an understanding of menu planning; its qualities and importance in a foodservice operation. Students will learn how to plan, write, and adjust menus for individuals with different needs and plan menus for a variety of foodservice operation.

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CUL240 Pacific and Asian Cuisine

This class is offered to introduce culinary students to the myriad of foods from the different cultures and styles of cookery of the Pacific region and Asia. The course introduces iconic cuisines from the various islands and countries most familiar to the island.

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CUL200 Basic Baking I: Breads and Baking

This course is a study of the fundamentals of baking including, dough, quick breads and basic items made in a bakery. It focuses on the basic principles behind formulas – ratios, sequence, time and temperature-and how these factors impact all quality – baked products. Students will learn each step in the process of bread making including the science of bread production, the measuring of ingredients, and the proper evaluation of recipes. Techniques on the preparation of breads commonly produced in bakeries will also be introduced.

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Foodservice Management

Foodservice managers are responsible for the daily operations of restaurants and other foodservice-related organizations. A foodservice manager directs staffs to ensure customer satisfaction and manages the business for profitability. The U.S. Bureau of Labor Statistics reports that employment of foodservice managers is projected to grow nine percent through 2026 and those with several years of work experience and a degree in foodservice management will have the best job opportunities. Using the National Restaurant Association management competency standards, the GCC Associate of Science in Foodservice Management program provides a solid foundation and preparation for a career in foodservice management.

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Associate of Science in Supervision & Management

The Supervision and Management program prepares students for entry-level positions and employment in the field of supervision and management. The program is designed for students who want to learn, update and augment existing knowledge and skills and/or acquire cutting-edge technical and managerial skills; it is also designed for current and future leaders, supervisors, and managers who desire the latest skills to be effective and productive in their respective fields.

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Associate of Science in Marketing

The Associate of Science in Marketing provides students with the knowledge and skills required to obtain career-sustaining employment in a marketing profession. Among the many career opportunities in marketing are account executive, buyer, merchandiser, brand manager, retail supervisor, advertising assistant, market researcher, and social media marketing coordinator. The marketing program will equip students with the experience and technical skills necessary for rapid progression into mid-management positions.

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