CFCC 2021-2022 Catalog & Student Handbook 
    
    Feb 04, 2023  
CFCC 2021-2022 Catalog & Student Handbook [ARCHIVED CATALOG]

Culinary Arts, A.A.S. (A55150)


Return to {$returnto_text} Return to: Programs of Study (A-Z)

Students are responsible for purchasing their own uniforms and knife kit.

This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.

Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.

General Education Requirements


Communications


Humanities/Fine Arts Electives


(Take 3 credits)

Social/Behavioral Science Electives


(Take 3 credits)

Customer Service


Nutrition


(Take 3 credits)

Purchasing/Cost Control


Work Based Learning Elective


(Take 2 Credits)

Culinary Electives I


(Take 5 credits)

Culinary Electives II


(Take 5 credits)

Total Credits: 67


Spring Semester I


Summer Semester I


Fall Semester II


Spring Semester II


Note:


* Students may take WBL 112K (320 hrs) in lieu of taking WBL 111K (160 hrs) & WBL 121K (160 hrs)

Return to {$returnto_text} Return to: Programs of Study (A-Z)