Culinary Arts, AAS
A study of personal cleanliness; sanitary practices in food preparation; causes investigation control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.
Additional course fee(s) required.
A study of the fundamental principles of food preparation and cookery to include Brigade System cooking techniques material handling heat transfer sanitation safety nutrition and professionalism.
Additional course fee(s) required.
Continuation of previous food preparation course. Topics include the concept of pre-cooked food items as well as scratch preparation. Covers full range of food preparation techniques.
CHEF 1301.
Additional course fee(s) required.
Fundamentals of baking including dough quick breads pies cakes cookies tarts and doughnuts. Instruction in flours fillings and ingredients. Topics include baking terminology tool and equipment use formula conversions functions of ingredients and the evaluation of baked products.
CHEF 1205.
PSTR 1301 .
Application of principles of nutrition in planning menus for the food service industry.
Additional course fee(s) required.
A study of specialty foods and garnishes. Emphasis on design techniques and display of fine foods.
CHEF 1341 CHEF 1345 CHEF 1205.
Additional course fee(s) required.
A study of the development of regional cuisine in the United States with emphasis on the similarities in production and service systems. Application of skills to develop organize and build a portfolio of recipe strategies and production systems.
CHEF 1205
Additional course fee(s) required.
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world.
CHEF 1205
Additional course fee(s) required.
Introduces the principles concepts and systems of professional table service. Topics include dining room organization scheduling and management of food service personnel.
CHEF 1205
Additional course fee(s) required.
Advanced concepts in the construction of inedible display items. Emphasis on buffet production presentation and service.
CHEF 2301 CHEF 1205.
Additional course fee(s) required.
Principles techniques and applications for on-premises off-premises and group marketing of catering operations including food preparation holding and transporting techniques.
CHEF 1310 CHEF 1301.
Additional course fee(s) required.
Preparation and service of hot and cold desserts with a focus on individual desserts a la minute preparations and numerous components within one preparation. Emphasis on station organization timing and service coordination for restaurant dessert production.
PSTR 1401
Additional course fee(s) required.
Choose one course from the following:
- ENGL 2322 - British Literature I 3 credit hours.
- ENGL 2323 - British Literature II 3 credit hours.
- ENGL 2327 - American Literature I 3 credit hours.
- ENGL 2328 - American Literature II 3 credit hours.
- ENGL 2332 - World Literature I 3 credit hours.
- ENGL 2333 - World Literature II 3 credit hours.
- HIST 2321 - World Civilizations I 3 credit hours.
- HIST 2322 - World Civilizations II 3 credit hours.
- HUMA 1301 - Introduction to Humanities 3 credit hours.
- PHIL 1301 - Introduction to Philosophy 3 credit hours.
- PHIL 2306 - Introduction to Ethics 3 credit hours.
- SPAN 2311 - Intermediate Spanish I 3 credit hours.
This course provides a survey of economic systems forms of business ownership and considerations for running a business. Students will learn various aspects of business management and leadership functions; organizational considerations; and decision-making processes. Financial topics are introduced including accounting money and banking and securities markets. Also included are discussions of business challenges in the legal and regulatory environment business ethics social responsibility and international business. Emphasized is the dynamic role of business in everyday life. (Fall Spring Summer)
In-depth study and applications of polynomial rational radical exponential and logarithmic functions and systems of equations using matrices. Additional topics such as sequences permutations combinations and probability may be included as time permits. (Fall Spring Summer)
TSI Complete
Introduces and develops foundational skills in applying essential and emerging business productivity information technology tools. The focus of this course is on business productivity software applications including word processing spreadsheets databases presentation graphics data analytics and business-oriented utilization of the internet.
Knowledge of keyboard.
Additional course fee(s) required.
This course is an introduction to the fundamental principles of behavior. Special emphasis is placed on methods of research and critical thinking skills. This is a survey course and covers a variety of topics theories and approaches to the scientific study of behavior and mental processes. PSYC 2301 is reading and writing intensive and is a college sophomore course.
Intensive study of and practice in professional settings. Focus on the types of documents necessary to make decisions and take action on the job such as proposals reports instructions policies and procedures email messages letters and descriptions of products and services. Practice individual and collaborative processes involved in the creation of ethical and efficient documents.
Total Program Hours
60
PROGRAM DESCRIPTION:
Accommodation and food services employs more than 14 million people across the nation. Customer service is the foundation of the culinary arts industry. Positions include chefs, waiters and waitresses, bartenders, food preparation workers, cooks, restaurant managers and related fields. This is a fast-paced work that requires a lot of walking and communicating with customers and coworkers. The atmosphere is exciting and sometimes hot for cooks.