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 |
- |
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: |
|
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 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 |
- |
16 |
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 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: |
|
A |
S |
CUL 151T Introduction to Foods |
- |
1 |
CUL 152T Food Production and Demonstration |
- |
2 |
CUL 175T Introduction to Sanitation |
- |
1 |
MAT 114TFood 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 |
CUL 185T Advanced Cookery |
1 |
- |
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 |
- |
|
16 |
16 |
Summer Session |
CUL 265T-Baking |
- |
6 |
|
A |
S |
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 |
- |
|