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. The Food Service Management/Culinary
Arts Department offers two options of study. Students may pursue an
Associate of Applied Science Degree or a program which concludes with
a Culinary Arts Certificate of Completion.
Culinary Arts Certificate
The Culinary Arts program is a three-semester program. Students gain
academic and broad based "hands on" knowledge in basic cooking
methods in all food preparation areas, salads, stocks and sauces,
short order cooking, meat preparations, fruit and vegetable processing,
portion and cost controls, food service sanitation, computer applications
for food services, and purchasing and storeroom procedures. American
and international cuisines are explored and presented.
Students are awarded a Certificate of Completion after successfully
completing the program.
Culinary students may use successfully completed course work credits
to satisfy requirements in the Food Service Management Associate of
Applied Science degree program.
Autumn Entry Only:
|
A
|
S
|
COM 115
Technical Writing |
-
|
3
|
CRT 101
Introduction to Computers |
2
|
-
|
CRT
205T Food Service Management Computer Applications |
-
|
3
|
CUL 151T
Introduction to Foods |
5
|
-
|
CUL 175T
Introduction to Food Service Sanitation |
2
|
-
|
MAT 114T
Food Production Math |
3
|
-
|
PSY 110S
Organizational Psychology |
3
|
-
|
Food
Station Experience 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
|
-
|
9
|
Total |
15
|
15
|
Food Station Experience
from 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
|
9
|
Total |
9
|
Food Service
Management A.A.S. Degree back
to top
Entry into the program is available each autumn semester only. This
degree program requires four semesters plus a half semester course
centered on baking skills. The Food Service Management Associate of
Applied Science degree program is an accredited Food Service Management/Culinary
Arts program. The American Culinary Federation Educational Institute
Accrediting Commission accredits this program. Students may, during
and upon completion of their degree, achieve a variety of accredited
designations that are offered by the American Culinary Federation.
Other performance certificates from other industry organizations also
are possible.
The A.A.S. degree prepares students for food service management positions
as well as food production careers. Training includes: menu design,
writing, publishing, purchasing, food cost and controls, sales analysis,
marketing services through promotions, nutrition, facility designs,
and safe preparations and service for many types of food options.
The Associate of Applied Science degree is awarded upon successful
completion of the program.
Autumn Entry Only:
First
Year |
A
|
S
|
CRT 101
Introduction to Computers |
2
|
-
|
CRT
205T Food Service Management Computer Applications |
-
|
3
|
CUL 151T
Introduction to Foods |
5
|
-
|
CUL 175T
Introduction to Food Service Sanitation |
2
|
-
|
FSM 266T
Food Service Management Accounting |
-
|
4
|
MAT 114T
Food Production Math |
3
|
-
|
PSY 110S
Organizational Psychology |
3
|
|
Food Station
Experience from 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 |
-
|
9
|
Total |
14
|
16
|
Summer
Session |
|
|
CUL 265T
Baking Processes and Procedures |
6
|
|
Second
Year |
|
|
BUS
234T Psychology of Management and Supervision |
-
|
4
|
COM 115
Technical Writing |
-
|
3
|
FSM 170T
Beverage Management |
-
|
1
|
FSM 270
Purchasing Procedures |
5
|
-
|
FSM 271
Menu Layout, Design, and Analysis |
-
|
4
|
FSM 280T
Nutrition |
-
|
3
|
Food Station
Experience from 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 |
9
|
-
|
Total |
14
|
15
|
Courses
back to top
U = for undergraduate credit only. R after the credit indicates the
course may be repeated for credit to the maximum indicated after the
R.
Culinary Arts
U 151T Introduction to Foods 5 cr. Offered autumn and spring.
An introduction to the food service industry. Emphasis on fundamentals
such as a basic knowledge of foods, their classifications, specifications,
cooking methods, and preparations. Includes safety, sanitation, personal
hygiene, nutrition, and terminology.
U 156T Dining Room Procedures 3 cr. Offered autumn and spring.
Prereq., CUL 151T, CUL 175T with a "C" or better. Introduction
to the basic foundations of dining room service and protocol. Techniques
are practiced in the dining room using various types of service. Personal
hygiene, mathematics, and basic culinary terminology related to dining
room and beverage service are included. Table side cooking methods
are practiced.
U 157T Pantry and Garde Manger 3 cr. Offered autumn and spring.
Prereq., CUL 151T, CUL 175T with a "C" or better. Identification
of a large variety of fresh greens, vegetables, and fruits, their
general and specific uses, standards of quality, preparation, and
presentation. Also covered are entrée salads, side salads,
salad dressings, cold sauces, appetizers, finger sandwiches, pâtés,
gelatins, mousses, ice carvings, as well as banquet and buffet presentation.
U 158T Short Order Cookery 3 cr. Offered autumn and spring.
Prereq., CUL 151T, CUL 175T with a "C" or better. Hands
on experience in all facets of short order cookery. Emphasis on coordination,
speed, presentation, and basic food preparations as well as cooking
methods.
U 160T Soups, Stocks, and Sauces 3 cr. Offered autumn and spring.
Prereq., CUL 151T, CUL 175T with a "C" or better. Hands
on preparation of basic soups, stocks, sauces, glazes, thickening
agents, and garnishes.
U 161T Meats and Vegetables 3 cr. Offered autumn and spring.
Prereq., CUL 151T, CUL 175T with a "C" or better. Hands
on experience with the fundamental cooking methods for meats, vegetables,
grains, legumes, and pastas.
U 162T Storeroom Procedures 3 cr. Offered autumn and spring.
Prereq., CUL 151T, CUL 175T with a "C" or better. Various
storeroom functions and procedures as they relate to the kitchen and
management controls such as manual and computerized inventory.
U 175T Introduction to Food Service Sanitation 2 cr. Offered
autumn. Methods for proper sanitation procedures to comply with local,
regional, and national sanitation procedures and codes.
U 185T Advanced Cookery 1 cr. Offered autumn. Introduction
to international cuisines through lecture and demonstration. Emphasis
is on difficult and elaborate presentations. Students are required
to participate in the annual Food Service of America Culinary Salon
Competition.
U 190T Supervised Internship 6 cr. Offered intermittently.
Prereq., consent of instr.
U 195T Special Topics 1-6 cr. (R-6) Offered intermittently.
Experimental offerings of visiting professors, experimental offerings
of new courses, or one-time offerings of current topics.
U 196T Independent Study 1-6 cr. (R-6) Offered intermittently.
U 265T Baking 6 cr. Offered summer. Prereq., CUL 151T with
a "C" or better or consent of instr. Introduction to basic
raised dough recipes and bakery procedures, pastries, desserts, frozen
desserts, ice creams, sorbets, ices, mousses, and tempered chocolate.
Presentation and cooking methods are emphasized.
U 295T Special Topics 1-6 cr. (R-6) Offered intermittently.
Experimental offerings of visiting professors, experimental offerings
of new courses, or one-time offerings of current topics.
Food Service Management back
to top
U 170T Beverage Management 1 cr. Offered spring. Prereq., consent
of instr. Introduction of basic production processes and varieties
of alcoholic and nonalcoholic beverages. Development of an appreciation
for wine and food affinity. Includes laws and procedures related to
responsible alcohol service.
U 196T Independent Study 1-6 cr. (R-6) Offered intermittently.
U 266T Food Service Management Accounting 4 cr. Offered spring.
Prereq., MAT 114T. Special emphasis is placed on the costs of doing
business, including food, labor, space, and utilities. Includes the
preparation of budgets and profit and loss statements.
U 270 Purchasing Procedures and Cost Controls 5 cr. Offered
spring. Prereq., CUL 151T, 152T, 156T, 157T, 158T, 160A, 161T, 162T;
FSM 170T, 266T; or consent of instr. Principles and practices of purchasing
foods, supplies, and materials based on the methods of buying, specifications,
determining needs, and availability.
U 271 Menu Layout, Design, and Analysis 4 cr. Offered spring.
Prereq., CUL 151T, 152T, 156T, 157T, 158T, 160A, 161T, 162T; FSM 170T,
266T, FSM 295T; or consent of instr. Techniques and knowledge to develop
menus that are compatible with the various types of food establishments.
Layout which includes physical characteristics, merchandising, appearance,
and promotional value. Emphasis on the menu being the foundation for
the facility design. Analysis includes pricing methods and profit
potential.
U 280T Nutrition 3 cr. Offered autumn. The study of nutrition
as it pertains to the food service industry. Emphasis on the six nutrients,
their sources and functions, and cooking methods that retain maximum
nutritional values. Techniques for reducing calories, sodium, and
fats are included.
U 295T Special Topics 1-9 cr. (R-9) Offered intermittently.
Experimental offerings of visiting professors, experimental offerings
of new courses, or one-time offerings of current topics.