Culinary Arts & Occupations Program
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Program Level
Requirements
The following criteria must be satisfied towards the completion of the Technical Diploma:
hours | ||
|---|---|---|
Required Courses | 12 | |
Certificate of Technical Studies in Entry-Level Line Cook | 33 | |
Technical Diploma Total | 45 |
Required Courses:
Code | Title | Hours |
|---|---|---|
International Cuisine | 2 | |
Internship Part I: Culinary Cafe | 5 | |
Internship Part II: Culinary Cafe | 5 | |
Total Hours | 12 | |
Certificate of Technical Studies in Entry-Level Line Cook:
Code | Title | Hours |
|---|---|---|
Culinary History & Development | 3 | |
Sanitation and Safety | 2 | |
Introduction to Culinary Skill | 3 | |
Essentials Dining Room Service | 2 | |
Meat Identification & Fabricat | 3 | |
Fruits, Veg, & Farinaceous Pro | 3 | |
Stocks, Sauces & Soups | 3 | |
Intro to Baking & Pastry | 4 | |
Garde Manager | 4 | |
Food, Bev, & Labor Cost Control | 3 | |
Regional Cuisine | 3 | |
Certificate of Technical Studies Total | 33 | |
Additional Exit Points:
Associate of Applied Science (AAS) in Technical Studies
The highest exit point in the Culinary Arts and Occupations program is the Associate of Applied Science (AAS) in Technical Studies. To qualify, students must complete the General Education Core and the Technical Diploma (TD) in Culinary Arts and Occupations. Requirements for exit points and completion are outlined below.
General Education Core | hours | |
|---|---|---|
3 | ||
3 | ||
3 | ||
3 | ||
3 | ||
Core Total | 15 | |
Technical Diploma Total | 45 | |
Degree Total | 60 | |
Certificate of Technical Studies (CTS) in Production Cook:
Code | Title | Hours |
|---|---|---|
Culinary History & Development | 3 | |
Sanitation and Safety | 2 | |
Introduction to Culinary Skill | 3 | |
Fruits, Veg, & Farinaceous Pro | 3 | |
Meat Identification & Fabricat | 3 | |
Stocks, Sauces & Soups | 3 | |
Intro to Baking & Pastry | 4 | |
Certificate of Technical Studies Total | 21 | |
Career and Technical Certificate (CTC) in Entry Level Prep Cook:
Code | Title | Hours |
|---|---|---|
Culinary History & Development | 3 | |
Sanitation and Safety | 2 | |
Introduction to Culinary Skill | 3 | |
Career & Technical Certificate Total | 8 | |
Special Comments:
Anticipated program length for the completion of the highest-level exit point is 2 years.
Program requirements must be completed with a programmatic grade point average of 2.0 or higher and grade of "C" or higher in all applicable coursework.