Culinary Arts, AAS

Total Credit Hours: 15

Baking and Pastry

This two-year program is designed for students seeking advanced employment in the baking and pastry field as assistant pastry chefs, or as a bakeshop station chef. During the course of study, students will learn and demonstrate basic baking skills, equipment, decorating, showpieces, breads, advanced desserts, and wedding cakes. Students will also be trained in sanitation, cost controls, purchasing, management skills, and nutrition.

Examinations will be given throughout the program. Once a student completes the AAS Baking and Pastry Arts Program, they can apply for certification with the American Culinary Federation to become a Certified Pastry Cook (CPC). Students entering this course of study will be required to have completed or demonstrated proficiency equivalent to the completion of College Readiness in English, College Readiness for Quantitative Literacy, CUA 1000 , CUA 1001 , and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

Program Learning Outcomes

Upon completion of the Baking and Pastry degree program, students should be able to:

• Identify proper ServSafe sanitation practices
• Demonstrate proper knife care and handling
• Demonstrate how to properly cut and layer a cake accurately
• Demonstrate a balanced dessert plating
• Understand basic baking techniques
• Prepare yeast and unleavened breads
• Evaluate pastry tools and equipment, and their functions
• Design and prepare an elegant wedding cake
• Prepare a variety of dessert sauces
• Demonstrate proficiency in basic culinary weight, volume measuring, and recipe conversions

Culinary Arts

The AAS Degree Program focuses on every aspect of working in a professional kitchen. Students will be trained in the following areas of study; basic food prep, sanitation, nutrition, supervision, baking, catering, wines and spirits, gardé manger (cold kitchen), purchasing, and soups, sauces, and consommés. Students will also be required to complete an on-the-job internship prior to graduation.

Once a student completes the AAS Culinary Arts Program, they can apply for certification with the American Culinary Federation to become a Certified Cook (CC). The Culinary Program encourages the students to receive certification due to the increase of positions in the United States that require an individual to be certified to work in different professional establishments.

Food Service Management

The AAS Degree Program focuses on the aspect of management in a professional food service operation. Students will be trained in the following areas of study; basic food prep, sanitation, cost controls, purchasing, legal aspects, nutrition, catering, beverages management, and supervision skills.

Students will also be required to complete an on-the-job internship prior to graduation.

Students may also take the national examinations by the National Restaurant Association Educational Foundation throughout the degree. Students that complete and pass the required exams will be eligible to receive the Manage First Professional Credential with the documentation of 800 hours industry related training.

Students entering this course of study will be required to have completed or demonstrated proficiency equivalent to the completion of College Reading & Writing Literacy, College Quantitative Literacy, CUA 1000 , CUA 1001 , and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

Program Learning Outcomes

Upon completion of the Food Service Management degree program, students should be able to:

• Identify proper ServSafe sanitation practices
• Demonstrate proficiency in basic culinary weight and volume measuring
• and proper recipe conversion, including high altitude adjustments
• Properly demonstrate Food Costing and Menu Pricing
• Create a basic food service Business Plan
• Create a Marketing Plan for a food service operation
• Understand basic Laws and Regulations affecting the food service industry
• Understand how to manage a team and develop leadership skills
• Demonstrate Customer service techniques
• Design and evaluate a proper dining room table set up

Sustainability Management and Dietary Cuisine

This program is designed for students that seek employment in the food service employment industry with a focus on dietary and environmental sustainability practices to meet the future needs of the foods service industry. Employment opportunities include culinary and management careers in the health care industry, institutional operations with special dietary needs, operations that serve high-risk populations, and operations that utilize sustainability practices. Students will learn skills and understanding in human nutrition, menu development, cultural cuisines, sustainability practices, dietary cuisine, environmental impacts and concerns, and using the farm to fork concept within the industry. Examinations will be given throughout the program.

Students entering this course of study will be required to have completed or demonstrated proficiency equivalent to the completion of College Readiness in English, College Readiness for Quantitative Literacy, CUA 1000 , CUA 1001 , and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

Program Learning Outcomes

Upon completion of the Sustainability Management and Dietary Cuisine degree program, students should be able to:

• Identify proper ServSafe sanitation practices
• Properly demonstrate Food Costing and Menu Pricing
• Create a basic food service Business Plan
• Create a Marketing Plan for a food service operation
• Demonstrate basic cooking and baking techniques
• Develop a Nutritionally Balanced Menu
• Evaluate a recipe and make substitutes for better nutrition
• Identify methods to reduce a food service operations carbon footprint
• Prepare menus for various dietary needs and restrictions
• Identify religious dietary restrictions and prepare menus to accommodate these needs