CULAR - Culinary Arts Program, A.A.S.

Program Title

Culinary Arts Program, A.A.S.

Program Code

CULAR

Program Description

This program is for the highly motivated career-oriented person who desires to work in a restaurant or other food service establishment as a professional chef. This fast-track, quality training program combines general education studies, career courses and hands-on professional food preparation. Potential employment opportunities exist in food preparation and supervisory positions in restaurants, food catering services, and institutional food services in schools, colleges, hospitals, nursing homes, and business establishment facilities. Prospective students must take the College Placement Test prior to entering the program. Culinary Courses will run in three-week blocks each semester. Classes are conducted Monday through Thursday, allowing the student the weekend to pursue job opportunities in the field. Challenging externship experiences will be custom-matched to the student's individual career goals. Students have been successfully placed in local restaurants and hotels as well as in Atlantic City and in exciting externships at Disney World and other locations internationally. A-mid program assessment will be administered at the end of the students' first year preceding CULA 299. Students must successfully pass the SERV-SAFE sanitation examination to receive the degree.

Graduates of this program will be able to:

- Demonstrate a working knowledge of the science of food and of the history of the culinary profession
- Apply computation skills pertinent to the culinary industry
- Demonstrate advanced cooking and baking techniques
- Demonstrate both customer service and management techniques
- Apply the standards of sanitation and safety that have been attained upon successful completion of the National Restaurant Association’s
Serv-Safe Certification

Requirements

General Education: 20-21 Credits

As described in the General Education section of the catalog and as indicated below:

course - English Composition: The Writing Process Credits: 3
Communications Credits: 3
- Recommended
  - course - Public Speaking
Humanities or Social Sciences Credits: 3
course - Information Technology Credits: 3
course - Principles of Sustainability Credits: 3
Any General Education Credits: 6
- Recommended
  - course - Intercultural Communication: The Person and the Process Credits: 3

Career Studies: 40 Credits as Follows:

A grade of "C" or higher is required in all career studies courses.

course - Introduction to Culinary Principles Credits: 2
course - Culinary Math and Purchasing Credits: 3
course - Basic Food Skills I Credits: 3
course - Basic Food Skills II Credits: 3
course - Kitchen Production Credits: 3
course - Nutrition in the Culinary Arts Credits: 3
course - Dining Room I Credits: 2
course - Baking Skills I Credits: 3
course - Patisserie Credits: 3
course - Meat and Seafood Science Credits: 3
course - Advanced Dining Room Credits: 3
course - Advanced Kitchen Production Credits: 3
course - International Regional Cuisine Credits: 3
course - Externship - Culinary Arts Credits: 3

Total Credits Required for Degree: 60-61

Note:

A grade of "C" or higher must be earned in all career studies courses in order to complete this program.

Suggested Sequence

The following sequence is an example of how this degree can be completed in two years. This sequence is based on satisfaction of all Foundational Studies requirements and prerequisites and presumes a Fall Term start date. An individual’s program may vary depending on transfer institution, career objectives, or individual needs. See a counselor for other options and to monitor your progress.

Semester 1: Fall Term

course - Introduction to Culinary Principles Credits: 2
course - Culinary Math and Purchasing Credits: 3
course - Basic Food Skills I Credits: 3
course - Basic Food Skills II Credits: 3
course - English Composition: The Writing Process Credits: 3

Total Credits: 14

Semester 2: Spring Term

course - Kitchen Production Credits: 3
course - Dining Room I Credits: 2
course - Nutrition in the Culinary Arts Credits: 3
course - Baking Skills I Credits: 3
Communications Credits: 3

Total Credits: 14

Summer

course - Externship - Culinary Arts Credits: 3

Semester 3: Fall Term

course - Patisserie Credits: 3
course - Meat and Seafood Science Credits: 3
course - International Regional Cuisine Credits: 3
course - Information Technology Credits: 3
course - Principles of Sustainability Credits: 3

Total Credits: 14

Semester 4: Spring Term

course - Advanced Kitchen Production Credits: 3
course - Advanced Dining Room Credits: 3
Humanities or Social Sciences Credits: 3
General Education Credits: 5

Total Credits: 15