CFCC 2019-2020 Catalog & Student Handbook 
    
    Oct 27, 2020  
CFCC 2019-2020 Catalog & Student Handbook [ARCHIVED CATALOG]

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


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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


(Take 3 credits)

Customer Service


(Take 3 credits)

Nutrition


(Take 3 credits)

Purchasing/Cost Control


(Take 3 credits)

Work Based Learning Elective


(Take 2 credits)

  • WBL 111K - Work-Based Learning I Credits: 1
  • WBL 112K - Work-Based Learning I Credits: 2
  • WBL 121K - Work-Based Learning II Credits: 1

Other Major Requirements


(Take 9 credits)

Total Credits: 69


Spring Semester I


Summer Semester I


Fall Semester II


Spring Semester II


Summer Semester I


Note:


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

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