Frank Sonnenberg, 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:
First Year | Autumn | Spring |
CUL 151T Introduction to Foods | 1 | - |
CUL 152T Food Production and Demonstration | 2 | - |
CUL 175T Introduction to Food Service Sanitation | 1 | - |
CUL 185T Advanced Cookery | 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 | 17 | 12 |
Spring Entry
| Spring |
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 |
| Autumn |
CUL 185T Advanced Cookery | 1 |
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 | 13 |
Food Service
Management-A.A.S. Degree
The College of Technology 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
basic 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 | Autumn | Spring |
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 | - | 3 |
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 | 17 |
Summer Session
Summer Session | |
CUL 165T Baking | 6 |
Total | 16 |
Second Year | Autumn | Spring |
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 | - | 5 |
FSM 272 Sanitation Management | 2 | - |
FSM 280T Psychology of Management and Supervision | 3 | - |
FSM 295T Nutrition | 3 | - |
Total | 14 | 11 |
Spring Entry:
| Spring |
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 |
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 |
| Autumn | Spring |
COM 115T Technical Writing | 3 | - |
CRT 101 Introduction to Computers | - | 2 |
CUL 185T Advanced Cookery | 1 | - |
FSM 170T Beverage Management | - | 1 |
FSM 266T Food Service Management Accounting | - | 3 |
FSM 270-Purchasing Procedures and Cost Controls | - | 5 |
FSM 271-Menu Layout, Design, and Analysis | - | 5 |
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 | 16 | 17 |
Summer Session | |
CUS 265T Baking | 6 |
Total | 6 |
| Autumn |
CRT 205T-Food Service Mgmt Computer Applications | 2 |
FSM 272-Sanitation Management | 2 |
FSM 280T-Psychology of Mgmt and Supervision | 3 |
FSM 295T-Nutrition | 3 |
Total | 10 |
|