CFCC 2020-2021 Catalog & Student Handbook

Nov 22, 2024

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CFCC 2020-2021 Catalog & Student Handbook [ARCHIVED CATALOG]

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

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

ENG 111 - Writing and Inquiry Credit(s): 3
MAT 110 - Math Measurement & Literacy Credit(s): 3

Communications

COM 120 - Intro Interpersonal Com Credit(s): 3

Humanities/Fine Arts Electives

(Take 3 credits)

ART 111 - Art Appreciation Credit(s): 3
MUS 110 - Music Appreciation Credit(s): 3

Social/Behavioral Science Electives

(Take 3 credits)

HIS 132 - American History II Credit(s): 3
PSY 150 - General Psychology Credit(s): 3
SOC 210 - Introduction to Sociology Credit(s): 3

Major Requirements

CUL 110 - Sanitation & Safety Credit(s): 2
CUL 140 - Culinary Skills I Credit(s): 5
CUL 160 - Baking I Credit(s): 3
CUL 170 - Garde Manger I Credit(s): 3
CUL 240 - Culinary Skills II Credit(s): 5
HRM 245 - Human Resource Mgmt-Hosp Credit(s): 3

Customer Service

Take either
CUL 135 - Food & Beverage Service Credit(s): 2
or take
HRM 124 - Guest Service Management Credit(s): 3

Nutrition

(Take 3 credits)

CUL 112 - Nutrition for Foodservice Credit(s): 3
NUT 110 - Nutrition Credit(s): 3

Purchasing/Cost Control

Take either
CUL 120 - Purchasing Credit(s): 2
or take
HRM 260 - Procurement for Hosp Credit(s): 3

Work Based Learning Elective

(Take 2 Credits)

WBL 111 - Work-Based Learning I Credit(s): 1
WBL 112 - Work-Based Learning I Credit(s): 2
WBL 121 - Work-Based Learning II Credit(s): 1

Other Major Requirements

(Take 12 credits)

CIS 111 - Basic PC Literacy Credit(s): 2
CUL 110A - Sanitation & Safety Lab Credit(s): 1
CUL 130 - Menu Design Credit(s): 2
CUL 150 - Food Science Credit(s): 2
HRM 220 - Cost Control-Food & Bev Credit(s): 3
HRM 220A - Cost Control-Food & Bev Lab Credit(s): 1
WBL 115 - Work-Based Learning Seminar I Credit(s): 1

Culinary Electives I

(Take 5 credits)

CUL 230 - Global Cuisines Credit(s): 5
CUL 245 - Contemporary Cuisines Credit(s): 5
CUL 250 - Classical Cuisine Credit(s): 5

Culinary Electives II

(Take 5 credits)

CUL 120A Purchasing Lab Credits / Units: 1
CUL 135A Food and Beverage Serv Lab Credits / Units: 1
CUL 275 - Catering Cuisine Credit(s): 5
CUL 280 - Pastry & Confections Credit(s): 3
CUL 283 - Farm-To-Table Credit(s): 5
CUL 285 - Competition Fundamentals Credit(s): 3
CUL 214 - Wine Appreciation Credit(s): 2
CUL 260 - Baking II Credit(s): 3
CUL 270 - Garde Manger II Credit(s): 3
HRM 225 - Beverage Management Credit(s): 3
WBL 125 - Work-Based Learning Seminar II Credit(s): 1
WBL 131 - Work-Based Learning III Credit(s): 1

Total Credits: 67

Fall Semester I

CUL 110 - Sanitation & Safety Credit(s): 2 and
CUL 110A - Sanitation & Safety Lab Credit(s): 1
CUL 140 - Culinary Skills I Credit(s): 5
CUL 150 - Food Science Credit(s): 2
CUL 160 - Baking I Credit(s): 3

Spring Semester I

CUL 170 - Garde Manger I Credit(s): 3
ENG 111 - Writing and Inquiry Credit(s): 3
CUL 240 - Culinary Skills II Credit(s): 5
Major Elective
Major Elective

Summer Semester I

COM 120 - Intro Interpersonal Com Credit(s): 3
WBL 121K - Work-Based Learning II Culinar Credit(s): 1
WBL 125K - Work-Based Learning Seminar II Credits: 1

Fall Semester II

CIS 111 - Basic PC Literacy Credit(s): 2
HRM 220 - Cost Control-Food & Bev Credit(s): 3 and
HRM 220A - Cost Control-Food & Bev Lab Credit(s): 1
Culinary Arts Elective I
Culinary Arts Elective II or III

Spring Semester II

CUL 130 - Menu Design Credit(s): 2
HRM 245 - Human Resource Mgmt-Hosp Credit(s): 3
WBL 111K - Work-Based Learning I Credits: 1 *
WBL 115K - Work-Based Learning Seminar I Credits: 1
Culinary Arts Elective

Summer Semester I

MAT 110 - Math Measurement & Literacy Credit(s): 3
HUM 115 - Critical Thinking Credit(s): 3

Note:

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