Kitchen Skills Studies

Culinary Arts

Diploma (S)

This program is designed specifically for industry professionals and students who are employed or plan to be employed in the hospitality industry as cooks and desire to further their education and begin the advancement to a supervisory position. Courses are offered on a part-time basis and credits earned may be applied to the Associate Degree in the Culinary Arts or Food Service Management. Industry professionals and students will also acquire the three mandatory classes required by the American Culinary Federation to begin the certification process.

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. Utilize principles of food preparation to produce a variety of hot and cold food products within realistic time constraints.
4. Apply the fundamentals of baking and pastry.
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 menu planning and cost controls for the purchasing, receiving, and storage of food and non-food items.

Graduation Requirements

General Education

ENG 101	Composition I	3
MAT 152	Quantitative Reasoning	3
SSC 100	First Year Seminar	1

Program/Major Concentration

CUL 119	Food Safety and Sanitation	2
CUL 121	Food Preparation I	4
CUL 171	Garde Manger	4
HRI 212	Food and Beverage Cost Control	3
MGT 248	Culinary Supervisory Development	3
SCI 141	Nutrition in the Culinary Field	2
CUL 261	Baking	4
	Or
CUL 280	American Regional Cuisine	4

Pathway to Graduation (Course Sequence Sheet)

Semester 1

SSC 100	First Year Seminar	1
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
SCI 141	Nutrition in the Culinary Field	2

Semester 3

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

To complete program requirements, you must pass the above courses and earn at least 32 credits. The number of courses and credits required for graduation may be more depending on college readiness and the elective courses offered in your program major (if electives are a part of the program).

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