Culinary Arts Diploma
The culinary arts program emphasizes technical and theoretical knowledge combined with the practical application of basic food preparation and service techniques, sanitation, equipment use, and safety. Upon successful completion of the program, graduates are eligible for ACF certification at the level of Certified Culinarian. The program is accredited by the American Culinary Federation Accrediting Commission.
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General Core Courses |
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Course Number |
Course Name |
Hours | |
| EMP1000 | Interpersonal Relations and Professional Development |
3 |
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| ENG1010 | Fundamentals of English I |
5 |
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MAT1012 |
Foundations of Mathematics |
5 |
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Occupational Courses |
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Course Number |
Course Name |
Hours |
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| SCT100 | Introduction to Microcomputers |
3 |
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| CUL100 | Professionalism in Culinary Arts |
3 |
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| CUL110 | Food Service Sanitation and Safety |
3 |
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| CUL112 | Principles of Cooking |
6 |
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CUL114 |
American Regional Cuisine |
5 |
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CUL116 |
Food Service Purchasing and Control |
3 |
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CUL121 |
Baking Principles I |
5 |
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CUL122 |
Baking Principles II |
5 |
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CUL127 |
Banquet Preparation and Presentation |
4 |
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| CUL129 | Front of the House Services |
3 |
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CUL130 |
Pantry, Hors d'oeuvres and Canapes (prerequisite: 114) |
5 |
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CUL132 |
Garde Manger |
5 |
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CUL133 |
Food Service Leadership and Decision Making |
5 |
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OR |
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MSD103 |
Leadership and Decision Making |
(5) |
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CUL137 |
Nutrition and Menu Development |
3 |
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CUL215 |
Contemporary Cuisine I |
5 |
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CUL220 |
Contemporary Cuisine II |
5 |
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CUL216 |
Practicum/Internship (all courses must be completed) |
11 |
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OR |
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CUL224 |
International Cuisine |
(6) |
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AND |
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CUL124 |
Restaurant and Hotel Baking |
(6) |
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Total Credit Hours |
92 |
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