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22FB - Culinary Arts A.A.S.

Program Overview

Program Description

64 credit hours

Department(s)

Business and Social Sciences Division

Program Code

22FB

Status

Active

Learning Outcomes

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Apply principles of safety and sanitation in food service operations.

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Apply food service safety and sanitation methods.

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Demonstrate food preparation skills.

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Apply principles of nutrition.

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Apply culinary fundamentals in a professional setting.

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Apply advanced cooking methods in the professional kitchen.

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Demonstrate the ability to work in a professional kitchen as a prep, line, and pantry cook.

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Use a variety of food service tools and equipment.

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Prepare items using proper culinary techniques.

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Demonstrate professional culinary techniques according to industry standards.

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Enforce health and safety standards.

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Manage food service operations.

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Supervise and assist in the development of employees.

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Recommend or modify business procedures to meet changing needs.

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Demonstrate an understanding of purchasing in the hospitality industry.

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Apply knowledge of food and supply costs.

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Relate food service operations to sustainability.

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Design and implement menus.

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Create menus according to food service industry standards.

Requisites

COURSE	TITLE	HOURS
First Semester		13 Credits
CLC120 ^	College Success Seminar	2
HCM110	Introduction to Hospitality Industry	3
HCM111	Culinary Principles I	4
HCM113	ServSafe: Food Service Sanitation	1
MTH114	Applied Mathematics I or other higher Math Elective	3
Second Semester		14 Credits
COURSE	TITLE	HOURS
HCM170	Patisserie I	4
HCM112	Culinary Principles II	4
HCM212	Menu Marketing and Management	3
ENG120	Technical Composition I or
ENG121	English Composition I	3
Third Semester		13 Credits
COURSE	TITLE	HOURS
HCM171	Culinary Principles III	4
HCM175	Nutrition	3
HCM214	Hospitality Supervision	3
ART149	Digital Photography I or other Humanities or Fine Arts Elective	3

Fourth Semester		13 Credits
COURSE	TITLE	HOURS
HCM185	Garde Manger	4
HCM213	Purchasing and Inventory Control	3
PSY121	Introduction to Psychology or
PSY122	Industrial/Organizational Psychology	3
CMM121	Fundamentals of Speech or
CMM122	Business and Professional or
CMM123	Dynamics of Small Group Discussion or
CMM128	Interviewing Practices	3
Fifth Semester		11 Credits
COURSE	TITLE	HOURS
HCM275	Contemporary Restaurant Principles	5
HCM273	Controlling Hospitality Costs	3
	HCM Elective (see list below)	3
Total Hours for A.A.S. Degree		64
HCM Elective Options
COURSE	TITLE	HOURS
HCM114	Introduction to Beverage Appreciation	1
HCM150	Contemporary Restaurant Breakfast	3
HCM151	American Regional Cuisine	3
HCM152	European Cuisine	3
HCM153	Latin American Cuisine	3
HCM154	Italian Regional Cuisine	3
HCM155	French Regional Cuisine	3
HCM159	Culinary Arts Study Abroad	1-3
HCM271	Hospitality Leadership	3
HCM272	Culinary and Hospitality Internship	3
HCM299	Selected Topics in Hospitality	1-5

^ CLC 120 is an institutional requirement for graduation.