Culinary Arts, AAS [CUL-AAS, 67 Total Credits]

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DESCRIPTION

This degree is a quality, professional program for students wishing to enter and/or advance in the field of culinary arts. Students are taught to master the fundamentals of cooking with emphasis on hands-on preparation of various cuisines including basic cookery. aromatics, international and French cooking. Students who successfully complete this degree are eligible to apply and receive Certified Culinarian status from the American Culinary Federation.

SPECIALIZED ACCREDITATION

This program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA). P.O. Box -100. Oxford. MD 21654. telephone: (410) 226-5527. emails: aoc@shore.intercom.net or acpha@atlanticbb.net. Also accredited by the American Culinary Federation (ACF). 180 Center Place Way. St. Augustine. FL 32095 . (904) 824-4468 I (800) 624-9458, Fax: (904) 940-0741. www .acfchefs.org.

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PLEASE NOTE

Students need to complete FAB 102 before the end of their first semester if they wish to enroll in culinary lab courses except CUL 110.

Student Learning Outcomes

Prepare recipes using basic cooking and baking techniques.
Combine management skills with culinary skills to achieve a profit in a food service operation.
Determine how to handle various types of food in order to prevent foodborne illness.
Evaluate the execution of a menu from ordering to plating.

General Education Requirements (22 Credits)

Mathematics (3 Credits)

^{NOTE: Your first college-level MATH course MUST be completed before reaching 30 total college-level credits.}

MATH 104B - Applied Mathematics or above (except MATH 122 and MATH 123)

English Composition (3-5 Credits)

^{NOTE: Your first college-level ENG course MUST be completed before reaching 30 total college-level credits.}

Communications (3 Credits)

Human Relations (3 Credits)

MGT 283 - Introduction to Human Resources Management

Natural Science (3 Credits)

ANTH 102 - Introduction to Physical Anthropology
or any AST prefix course
or BIOL 101 - Biology for Non-Majors or above
or any CHEM prefix course
or EGG 131 - Technical Physics I
or EGG 132 - Technical Physics II
or ENV 101 - Introduction to Environmental Science or above
or GEOG 103 - Physical Geography
or GEOG 104 - Physical Geography Laboratory
or GEOG 117 - Meteorology/Climatology
or GEOL 100 - Earthquakes, Volcanoes and Natural Disasters or above
or HHP 123 - Introduction to the Human Body
or HHP 124 - Introduction to the Human Body Computer Lab
or PHYS 110 - Conceptual Physics or above

Fine Arts/Humanities/Social Science (3 Credits)

any AM prefix course
or any ANTH prefix course (except ANTH 102 and ANTH 110L)
or any ART prefix course
or DAN 101 - Dance Appreciation
or any ECON prefix course
or ENG 223 - Themes of Literature or above
or GEOG 106 - Introduction to Cultural Geography
or any HIST prefix course
or any MUS prefix course (except MUS 100)
or any PHIL prefix course
or PHO 101 - Beginning Photography
or any PSC prefix course
or any PSY prefix course
or any SOC prefix course
or any THTR prefix course (except THTR 275)
or WMST 113 - Gender, Race, and Class
or World Languages 101B or above (this includes the following course prefixes: ARA, ARM, CHI, FIL, FREN, GER, GRE, ITAL, JPN, KOR, LAT, PORT, RUS, SPAN, and THAI)

U.S. and Nevada Constitutions (4-6 Credits)

Four Credit Options
HIST 100 - Historical Issues and Contemporary Society
or PSC 101 - Introduction to American Politics
Six Credit Options
HIST 101 - U.S. History to 1877
and HIST 102 - U.S. History Since 1877
or
HIST 101 - U.S. History to 1877
and HIST 217 - Nevada History
or
HIST 102 - U.S. History Since 1877
and HIST 111 - Survey of U.S. Constitutional History
or
HIST 111 - Survey of U.S. Constitutional History
and HIST 217 - Nevada History

Special Program Requirements (45 Credits)

^{NOTE: Students need to complete FAB 102 before the end of their first semester if they wish to enroll in culinary lab courses except CUL 110.}

CUL 110 - Basic Cookery
and CUL 125 - Principles of Baking
and CUL 130 - Garde Manger
and CUL 200 - Aromatics/Restaurant Experience
and CUL 220 - International Cuisine
and CUL 240 - French Cuisine
and CUL 250 - Saucier
and CUL 295 - Work Experience in Culinary Arts
and FAB 102 - Sanitation for the Food Service Industry
and FAB 112 - Restaurant Management
and FAB 160 - Hospitality Purchasing
and FAB 167 - Food Service Nutrition
and FAB 210 - Fundamentals of Food and Beverage Control
and FAB 230 - Menu Planning
and HMD 101 - Foundations of Hospitality