Culinary Arts - Diploma

The Culinary Arts diploma program is a sequence of courses that prepares students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment. Program graduates receive a Culinary Arts diploma. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caters/culinary managers.

PROGRAM LENGTH
A minimum of 92 credit hours is required for graduation. A full time student can expect to complete the program in 6 - 8 quarters.

EMPLOYMENT OPPORTUNITIES
A graduate of this program will be qualified for the following positions: cook, baker, caters/culinary managers or in related employment.

ADMISSIONS REQUIREMENTS
Age: Applicant must be 16 years or older.
Education: A high school diploma/GED is required.
Program Acceptance/Placement: Applicant must achieve program ready or provisional scores on the ASSET placement test (or submit acceptable SAT/ACT scores.) Applicants who do not attain the minimum scores may take refresher/remedial instruction in order to meet admissions requirements.

CURRICULUM

Course # Course Title Credit Hrs

General Core Courses
EMP 100 Interpersonal Relations and Professional Development 3
ENG 101 English 5
MAT 101 General Mathematics 5
SCT 100 Introduction to Microcomputers 3

Fundamental Occupational Courses
CUL 100 Professionalism in Culinary Arts 3
CUL 110 Food Service Sanitation and Safety 3
CUL 112 Principles of Cooking 5
CUL 114 American Regional Cuisine 5
CUL 116 Food Service Purchasing and Control 3
CUL 121 Baking Principles I 5
CUL 122 Baking Principles II 5
CUL 127 Banquet Preparation and Presentation 4
CUL 129 Front of the House Services 3
CUL 130 Pantry, Hors D'Oeuvres and Canapes 5
CUL 132 Garde Manger 5
CUL 133 Food Service Leadership and Decision Making 5
OR
MSD 103 Leadership and Decision Making 5
CUL 137 Nutrition and Menu Development 3
CUL 215 Contemporary Cuisine I 5
CUL 220 Contemporary Cuisine II 5
CUL 216 Practicum/Internship 12
OR
CUL 124 Restaurant and Hotel Baking 6
AND
CUL 224 International Cuisine 6