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:
|
Autumn |
Spring |
COM 115 Technical Writing |
|
|
CRT 101 Introduction to Computers |
|
|
CRT 205T Food Service Management Computer Applications |
|
|
CUL 151T Introduction to Foods |
|
|
CUL 175T Introduction to Food Service Sanitation |
|
|
MAT 114T Food Production Math |
|
|
PSY 110S Organizational Psychology |
|
|
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 |
15 |
15 |
Food Station Experience from following
courses: |
Credits |
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 |
|
Total |
9 |
Food Service Management A.A.S. Degree
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 |
Autumn |
Spring |
CRT 101 Introduction to Computers |
|
|
CRT 205T Food Service Management Computer Applications |
|
|
CUL 151T Introduction to Foods |
|
|
CUL 175T Introduction to Food Service Sanitation |
|
|
FSM 266T Food Service Management Accounting |
|
|
MAT 114T Food Production Math |
|
|
PSY 110S Organizational Psychology |
|
|
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 |
|
|
Total |
|
|
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 |
|
|
FSM 270 Purchasing Procedures |
5 |
- |
FSM 271 Menu Layout, Design, and Analysis 4 |
- |
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
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 (CUL)
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 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 (FSM)
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.