2021-2022 Catalog and Student Handbook 
    
    Nov 23, 2024  
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2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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.

ACADEMIC MAPS

Academic Map: AAS - Culinary Arts 21-22  

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

  1. Prepare recipes using basic cooking and baking techniques.
  2. Combine management skills with culinary skills to achieve a profit in a food service operation.
  3. Determine how to handle various types of food in order to prevent foodborne illness.
  4. 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.

STUDENTS PLEASE NOTE: Students wishing to move on to the Bachelor of Applied Science in Culinary Arts or Food Service Operations MUST complete MATH 120 or MATH 120E 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)

Natural Science (3 Credits)

Fine Arts/Humanities/Social Science (3 Credits)

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

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.

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