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:
- 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.
- Specialize in the following concentration areas:
- Cookery
- Baking & Pastry
Baking & Pastry Track | ||
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 Biology: Theory/Environmental Biology: Laboratory | 4 |
TOTAL | 19-20 | |
Major Requirements | ||
Course | Course Name | Credits |
FSM100 | Introduction to the Foodservice Profession | 2 |
FSM105 | Foodservice Sustainability | 2 |
FSM110/FSM110L | Professional Dining Room Service: Theory / Professional Dining Room Service: Laboratory (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 Foundations II | 2 |
BAK200 | Foundations of Baking and Pastry | 2 |
BAK220 | Intermediate Baking and Pastry | 2 |
BAK240 | Boulangerie: Advanced Bread Techniques | 2 |
BAK250 | Cakes & Desserts 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 | |
Cookery Track | ||
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 /SI110L | Environmental Biology: Theory/Environmental Biology: Laboratory | 4 |
TOTAL | 19-20 | |
Major Requirements | ||
Course | Course Name | Credits |
FSM100 | Introduction to the Foodservice Profession | 2 |
FSM105 | Foodservice Sustainability | 2 |
FSM110/FSM110L | Professional Dining Room Service: Theory / Professional Dining Room Service: Laboratory (1) | 3 |
FSM115 | Purchasing and Receiving | 2 |
FSM120 | Food Safety & 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 Foundations II | 2 |
BAK200 | Foundations of Baking & 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 and Business 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 Foundations II | 2 |
FSM110L | Professional Dining Room Service: Laboratory | 1 | FSM115 | Purchasing and 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: Theory/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 and Pastry | 2 | BAK240 | Boulangerie: Advanced Bread Techniques | 2 |
Baking & Pastry Track | BAK250 | Cakes and Desserts 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 Manger | 2 |
|
|
| CUL240 | Pacific Asian Cuisine | 2 |
|
|
| CUL293B | Culinary Practicum Part II | 3 |
Total | 13-14 | Total | 13 | ||
Year 3 | |||||
Semester |
| ||||
Course # | Course Name | Credits | Course # | Course Name | Credits |
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 | ||||
