Culinary Arts and Catering, AAS
The Culinary Arts and Catering program provides students with entry-level skills in the culinary arts industry. Students receive instruction in cooking and baking, as well as theoretical knowledge that underlines competency in the field. Additional training involves table services, menus, cost controls, storeroom, and stewarding. Upon completion of this program, students will be able to
- Effectively practice basic and advanced technical skills in food preparation and service;
- Explain and apply sanitation guidelines related to food handling;
- Understand usage, storage, nutrition, and identification of product;
- Define and describe classic cooking terminology and methods;
- Gain experience in the proper use and maintenance of professional culinary equipment;
- Employ station organization and line management;
- Demonstrate familiarity with the production, layout, and workflow of professional kitchens and bakeshops;
- Appreciate the history, evolution, and international diversity of culinary arts;
- Illustrate skill in completing various components of front-of-house operations, particularly those related to food and beverage service and customer relations;
- Implement human resource management strategies to increase motivation and productivity;
- Use basic accounting procedures for creating a financial plan or budget, cost controls, and forecasting or projecting sales; and
- Demonstrate a sense of professionalism and the management skills necessary for successfully operating within a food service facility.
First Semester Total: 16
Second Semester Total: 17
1M 065~ must be completed as a prerequisite before registering for CULA 220 if required placement test score was not met.
Third Semester Total: 8
Fourth Semester Total: 13
Fifth Semester Total: 12
RIndicates Related Instruction requirement.
*Indicates prerequisite and/or corequisite needed. Check course description.