Culinary Arts, AAS



Year 1 Semester 1
Fall
CHEF 1205 Safety and Sanitation

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.

Credit hours
2 credit hours.
Lecture/Lab/Clinical
Three hours of lecture each week.

Note

Additional course fee(s) required.

CHEF 1301 Basic Food Preparation

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.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and three hours of lab each week.

Note

Additional course fee(s) required.

CHEF 2301 Intermediate Food Preparation

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.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week.
Prerequisites

CHEF 1301.


Note

Additional course fee(s) required.

PSTR 1301 Fundamentals of Baking

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.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week.
Prerequisites

CHEF 1205.

PSTR 2331 Advanced Pastry Shop
Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and three hours of lab each week.
Prerequisites

PSTR 1301   .

Total Credit Hours
17

Year 1 Semester 2
Spring
IFWA 1210 Nutrition and Menu Planning

Application of principles of nutrition in planning menus for the food service industry.

Credit hours
2 credit hours.
Lecture/Lab/Clinical
Three hours of lecture each week.

Note

Additional course fee(s) required.

CHEF 1310 Garde Manger

A study of specialty foods and garnishes. Emphasis on design techniques and display of fine foods.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours of lecture and two hours of lab each week.
Prerequisites

CHEF 1341 CHEF 1345 CHEF 1205.


Note

Additional course fee(s) required.

CHEF 1341 American Regional Cuisine

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.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week.
Prerequisites

CHEF 1205


Note

Additional course fee(s) required.

CHEF 1345 International Cuisine

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.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week.
Prerequisites

CHEF 1205


Note

Additional course fee(s) required.

RSTO 1204 Dining Room Services

Introduces the principles concepts and systems of professional table service. Topics include dining room organization scheduling and management of food service personnel.

Credit hours
2 credit hours.
Lecture/Lab/Clinical
One hour of lecture and two hours of lab each week.
Prerequisites

CHEF 1205


Note

Additional course fee(s) required.

Total Credit Hours
13


Year 2 Semester 1
Fall
CHEF 2332 Buffet Theory and Production

Advanced concepts in the construction of inedible display items. Emphasis on buffet production presentation and service.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week.
Prerequisites

CHEF 2301 CHEF 1205.


Note

Additional course fee(s) required.

RSTO 2307 Catering

Principles techniques and applications for on-premises off-premises and group marketing of catering operations including food preparation holding and transporting techniques.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week
Prerequisites

CHEF 1310 CHEF 1301.


Note

Additional course fee(s) required.

PSTR 1340 Plated Desserts

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.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and three hours of lab each week.
Prerequisites

PSTR 1401


Note

Additional course fee(s) required.

Total Credit Hours
12

Year 2 Semester 2
Spring
BUSI 1301 Business Principles

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)

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Three hours of class each week.
MATH 1314 College Algebra

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)

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Three hours of lecture each week
Prerequisites

TSI Complete

BCIS 1305 Business Computer Applications

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.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Three hours of class each week.
Prerequisites

Knowledge of keyboard.


Note

Additional course fee(s) required.

PSYC 2301 Introduction to Psychology

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.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Three hours of lecture each week.
ENGL 2311 Technical and Business Writing

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.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Three hours of class each week.
Total Credit Hours
18


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.



Recommended High School Endorsement
Business and Industry

Program Director