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| Culinary Arts Program Course Requirements |
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Program Overview
The Culinary Management program prepares students for employment in commercial and institutional management positions in the culinary industry and/or to provide supplemental training for persons previously or currently employed in these occupations.
The course content includes, but is not limited to the following areas: Sanitation and Safety; Maintenance and Operation of Equipment; Recognition and Identification of Foods; Proper Storage of Equipment; Methods of Preparation; Usage of Foods; Methods of Cooking; Garde Manger; Perform Different Types of Food Services; Nutrition; Baking; Communication Skills; Math Skills; Computer Applications; Supervision Management; Professionalism; Culinary Organization; Food and Beverage Purchasing; Dining Room Management and Beverage Management.
The course content also includes training in communications, leadership, human relations, employability skills and safe, efficient work practices.
This program focuses on broad, transferable skills and stresses understanding and demonstration of the following elements of the Culinary Industry: planning, management, finance, technical and product skills, underlying principles of technology, labor issues and sanitation and safety issues. Laboratory activities and volume production are integral parts of this program.
The student gains the competence required to manage each station under the pressure of commercial business in a simulated job environment using hands-on experiences and equipment and supplies appropriate to the program content.
Program Requirements
Culinary Management - AS/AAS
General Education Requirements 19 cr.
Recommended Courses and Electives 45 cr.
Total 64 cr.
YEAR I
Fall Term
FSS 1248C Food Specialty II (Garde Manager I) 3
FSS 1941 Food Practicum I 2
FSS 2110 Food Plans and Menu Preparation 3
ENC 1101 Freshman English I 3
SPC 1005 Speech Improvement 1
Total Credits 12
Spring Term
FSS 1249C Food Specialty III (Garde Manager II) 3
FSS 2120 Food Purchase and Storage 3
HUN 2201 Fundamentals of Human Nutrition 3
FSS 1942 Food Practicum II 2
ANY General Education Humanities 3
Total Credits 14
Sum Term I
MAC 1104 College Algebra for Calculus
or
MGF 1119 Introductory Mathematics with Applications 3
FSS 1943 Food Practicum III 3
Total Credits 5
Sum Term II
FSS 1944 Food Practicum IV 2
Total Credits 2
YEAR II
Fall Term
FSS 2271 Beverage Management and Service 3
FSS 1945 Food Practicum V 3
BSC 1005C Biological Foundations I 3
FSS 1223 Food Preparation for Managers 3
Total Credits 12
Spring Term
FSS 1500 Food and Beverage Control 3
FSS 1946 Food Practicum VI 2
HFT 2210 Management of Hospitality Personnel 3
HFT 2840 Maitre d' and Dining Room Service 3
PSY 2012 General Psychology 3
Total Credits 14
Sum Term I
FSS 1246C Food Speciality I (Baking) 3
Total Credits 3
Sum Term II
CGS 1100 Introduction to Computers and Technology 3
Total Credits 1
Culinary Arts Certifications
Food and Beverage Management-CCC
Included in the program are the following clusters of technical courses designed to develop the skills needed for the identified and related occupations.
Clusters of Culinary Management Certifications
Baker, Prep Cook, Pantry Cook (11 credits)
FSS 1223 Food Preperation for Managers
FSS 1246C Food Specialties I (Baking)
FSS 1941 Food Practicum I
FSS 1942 Food Practicum II
Lead Cook (30 Credits)
FSS 1223 Food Preperation for Managers
FSS 1246C Food Specialties I (Baking)
FSS 1941 Food Practicum I
FSS 1942 Food Practicum II
FSS 1247
FSS 1248 Food Specialties II (Garde Manager I)
FSS 1500 Food and Beverage Control
FSS 1943 Food Practicum III
FSS 1944 Food Practicum IV
FSS 2110 Food Plans and Menu Preparation
FSS 2120 Food Purchase and Storage
Kitchen Supervisor, Assistant Kitchen Manager (42 Credits)
FSS 1223 Food Preparation for Managers
FSS 1246C Food Specialtis I (Baking)
FSS 1247C
FSS 1941 Food Practicum I
FSS 1942 Food Practicum II
FSS 1248 Food Specialties II (Garde Manager I)
FSS 1500 Food and Beverage Control
FSS 1943 Food Practicum III
FSS 1944 Food Practicum IV
FSS 2110 Food Plans and Menu Preparation
FSS 2120 Food Purchase and Storage
HUN 2201 Fundamentals of Human Nutrition
HFT 2210 Management of Hospitality Personnel
PSY 2012 General Psychology
MGF 1119 Introductory Math with Applications
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