Culinary Arts

Culinary Arts

A.A.S. Degree (D,S)

This program provides students with the basic skills necessary for pursuing a career as a chef. Graduates will also be prepared for continuing their studies towards an advanced degree. Classes are a combination of classroom lecture and hands-on cooking in the demonstration kitchen. Students also prepare and serve lunch in the restaurant located on campus. Students must complete a practicum (field experience) prior to graduation.

Graduates can expect to find employment in hotels, restaurants, clubs, and institutional settings. The program is a member of the National Restaurant Association and the American Culinary Federation.

The Stanton and Terry Campus Culinary Arts programs are accredited by the American Culinary Federation, Foundation Inc.'s Accrediting Commission; 180 Center Place Way; St. Augustine, FL 32095 [phone].

Program Graduate Competencies

The Program Graduate Competencies listed below identify the major learning goals related to your specific program of study and identify the knowledge and skills you will have when you graduate to be successful in your chosen field.

1. Perform standard culinary procedures using the appropriate knives, tools, and equipment.
2. Explain and apply the basic principles of food sanitation and safety in the work environment.
3. Use principles of food preparation to produce a variety of hot and cold food products within realistic time constraints.
4. Apply the fundamentals of baking science to the preparation of a variety of products.
5. Apply the principles of nutrient needs to menu planning and food preparation.
6. Evaluate styles of leadership, and develop skills in human relations and personnel management.
7. Apply the principles of facility design, menu planning, and cost controls for ethical and sustainable purchasing, receiving, and storage of food and non-food items.
8. Perform dining room service functions, and apply quality customer service.
9. Categorize alcoholic and non-alcoholic beverages, and explain laws and procedures related to responsible alcohol service.
10. Explain the changing historical, geographical, and cultural relationships of different foods and recipes.

Core Curriculum Competencies

The Core Curriculum Competencies listed below identify what you will be able to do as a graduate, regardless of your program of study. You will acquire these core competencies through general education courses and program-specific coursework. You will be expected to use relevant technology to achieve these outcomes:

1. Apply clear and effective communication skills.
2. Use critical thinking to solve problems.
3. Collaborate to achieve a common goal.
4. Demonstrate professional and ethical conduct.
5. Use information literacy for effective vocational and/or academic research.
6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.

Graduation Requirements

Core Courses

COM 111	Human Communications	3
ENG 101	Composition I	3
ENG 102	Composition II	3
MAT 152	Quantitative Reasoning	3
PSY 121	General Psychology	3
SSC 100	First Year Seminar	1

Program/Major Courses

CUL 119	Food Safety and Sanitation	2
CUL 121	Food Preparation I	4
CUL 156	Practicum	3
CUL 171	Garde Manger	4
CUL 245	Applied Hospitality	2
CUL 261	Baking	4
CUL 262	Pastry	4
CUL 280	American Regional Cuisine	4
CUL 285	International Cuisine	4

Program/Major Support Courses

CIS 107	Introduction to Computers/Application	3
HRI 210	Beverage Management	3
HRI 212	Food and Beverage Cost Control	3
MGT 248	Culinary Supervisory Development	3
SCI 141	Nutrition in the Culinary Field	2

Suggested Pathway to Graduation (Course Sequence Sheet)

Semester 1

SSC 100	First Year Seminar	1
COM 111	Human Communications	3
CUL 119	Food Safety and Sanitation	2
CUL 121	Food Preparation I	4
ENG 101	Composition I	3
MAT 152	Quantitative Reasoning	3

Semester 2

CUL 171	Garde Manger	4
ENG 102	Composition II	3
CUL 156	Practicum	3
CIS 107	Introduction to Computers/Application	3
PSY 121	General Psychology	3
SCI 141	Nutrition in the Culinary Field	2

Semester 3

HRI 212	Food and Beverage Cost Control	3
CUL 261	Baking	4
CUL 280	American Regional Cuisine	4
MGT 248	Culinary Supervisory Development	3

Semester 4

CUL 245	Applied Hospitality	2
HRI 210	Beverage Management	3
CUL 262	Pastry	4
CUL 285	International Cuisine	4

To complete program requirements, you must pass the above courses and earn at least 61 credits. The number of courses and credits required for graduation may be more depending on your need for developmental education courses and the elective choices you make (if electives are a part of the program). Some programs also have college-level courses that you must take if you do not score at a certain level on the College Placement Test. If this applies to your program, the courses are listed at the top of the sequence sheet before the first semester of the course list.

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