2000-2001 Catalog

Department of Culinary Arts

Ross Lodahl, Chair

Special Certificate and Degree Requirements

The related studies requirements are included in the following programs of study. Refer to the Academic Policies and Procedures section of this catalog for the specific requirements.

Culinary Arts-Certificate

In the Culinary Arts program, students develop a basic background in cooking methods, portion control, and food service sanitation that enables them to become line or dinner cooks. Instruction includes salad and cold sauce preparation, short order cookery, meat cutting, and the preparation of soups, stocks, sauces, meats, and vegetables. Students learn efficient storeroom procedures, safety, and dining room protocol and procedures. Instruction is provided in preparing ethnic and American regional cuisine.

Students are awarded a Certificate of Completion after successfully completing the program.

The courses in the Culinary Arts program satisfy most of the requirements for the first year of the Food Service Management program. Students may enter autumn or spring semester.

Autumn Entry:	A	S
CUL 151T Introduction to Foods	1	-
CUL 152T Food Production and Demonstration	2	-
CUL 175T Introduction to Food Service Sanitation	1	-
MAT 114T Food Production Math	3	-
PSY 110T Organizational Psychology	3	-
Students will be assigned to the following courses: CUL 156T Dining Room Procedures CUL 157T Pantry and Garde-Manger CUL 158T Short Order Cookery CUL 160T Soups, Stocks, and Sauces CUL 161T Meats and Vegetables CUL 162T Storeroom Procedures	6	12
Total	16	12
Spring Entry:	S
CUL 151T Introduction to Foods	1
CUL 152T Food Production and Demonstration	2
CUL 175T Introduction to Food Service Sanitation	1
MAT 114T Food Production Math	3
PSY 110T Organizational Psychology	3
Students will be assigned to two of the following courses: CUL 156T Dining Room Procedures CUL 157T Pantry and Garde-Manger CUL 158T Short Order Cookery CUL 160T Soups, Stocks, and Sauces CUL 161T Meats and Vegetables CUL 162T Storeroom Procedures	6
Total	16	A
Students will be assigned to four of the following courses: CUL 156T Dining Room Procedures CUL 157T Pantry and Garde-Manger CUL 158T Short Order Cookery CUL 160T Soups, Stocks, and Sauces CUL 161T Meats and Vegetables CUL 162T Storeroom Procedures	12
Total	12

Food Service Management-A.A.S. Degree

The Food Service Management program is the only program in Montana accredited by the American Culinary Federation Educational Institute Accrediting Commission. Upon graduation, students with documented work experience may be granted ACFEI professional certification. The A.A.S. degree in Food Service Management satisfies the educational requirements of the American Culinary Federation chef certification. Training includes menu writing and analysis, purchasing procedures and controls, sales analysis, food and labor cost controls, and the basics of culinary nutrition. Necessary skills include business math, personnel supervision and management, communications, and food service computer applications. The design of kitchen floor plans and study of production procedures, such as traffic flow and kitchen organization, are part of the curriculum.

The Associate of Applied Science degree is awarded upon successful completion of the program. Students may enter autumn or spring semester.

Autumn Entry:
First Year	A	S
CRT 101 Introduction to Computers	-	2
CUL 151T Introduction to Foods	1	-
CUL 152T Food Production and Demonstration	2	-
CUL 175T Introduction to Food Service Sanitation	1	-
FSM 266T Food Service Management Accounting	-	4
MAT 114T Food Production Math	3	-
PSY 110T Organizational Psychology	3	-
Students will be assigned to the following courses: CUL 156T Dining Room Procedures CUL 157T Pantry and Garde-Manger CUL 158T Short Order Cookery CUL 160T Soups, Stocks, and Sauces CUL 161T Meats and Vegetables CUL 162T Storeroom Procedures	6	12
Total	16	18
	Summer Session
CUL 165T Baking	6
Second Year	A	S
COM 115T Technical Writing	3	-
CRT 205T Food Service Management Computer Applications	2	-
CUL 185T Advanced Cookery	1	-
FSM 170T Beverage Management	-	1
FSM 270 Purchasing Procedures and Cost Controls	-	5
FSM 271 Menu Layout, Design, and Analysis	-	4
FSM 272 Sanitation Management	2	-
FSM 280T Psychology of Management and Supervision	3	-
FSM 295T Nutrition	3	-
Total	14	10
Spring Entry:
CUL 151T Introduction to Foods	1
CUL 152T Food Production and Demonstration	2
CUL 175T Introduction to Sanitation	1
MAT 114T Food Production Math	3
Students will be assigned to two of the following courses: CUL 156T Dining Room Procedures CUL 157T Pantry and Garde-Manger CUL 158T Short Order Cookery CUL 160T Soups, Stocks, and Sauces CUL 161T Meats and Vegetables CUL 162T Storeroom Procedures	6
Total	13
A	S
COM 115T Technical Writing	3	-
CRT 101 Introduction to Computers	-	2
FSM 170T Beverage Management	-	1
FSM 266T Food Service Management Accounting	-	4
FSM 270 Purchasing Procedures and Cost Controls	-	5
FSM 271 Menu Layout, Design, and Analysis	-	4
Students will be assigned to four of the following courses: CUL 156T Dining Room Procedures CUL 157T Pantry and Garde-Manger CUL 158T Short Order Cookery CUL 160T Soups, Stocks, and Sauces CUL 161T Meats and Vegetables CUL 162T Storeroom Procedures	12	-
15	16
Summer Session
CUL 265T Baking	6
	A
CRT 205T Food Service Management
Computer Applications	2
FSM 272 Sanitation Management	2
FSM 280T Psychology of Management and Supervision	3
FSM 295T Nutrition 3
PSY 110T Organizational Psychology	3
Total	13