Associate in Science
Career/Technical (Major Code: A1825)
Prepares the student for the workplace in the restaurant and hospitality industry by focusing on the development of kitchen skills and food handling techniques. Covers the preparation of food and the functions of ingredients, cooking methods, food economics, nutrition, safety and sanitation in the kitchen. Emphasizes baking and pastry skills and the culinary kitchen.
Program Student Learning Outcome
- Demonstrate teamwork in planning, purchasing, preparing, and presenting food for service.
|CA 170||PROFESSIONAL COOKING---BASIC SKILLS||3|
|CA 171||SOUPS, STOCKS, AND SAUCES||3|
|CA 172||PROFESSIONAL COOKING---ADVANCED SKILLS||3|
|CA 173||PROFESSIONAL COOKING---CULTURAL FOODS||3|
|CA 181||FOOD SERVICE SAFETY, SANITATION, AND NUTRITION||1|
|CA 182||INTRODUCTION TO BAKING SKILLS AND CULINARY ARTS||3|
|CA 183||FOOD PURCHASE AND CONTROL||2|
|CA 184||PROFESSIONAL BAKING AND PASTRY PRODUCTION BASICS||3|
|CA 185||PROFESSIONAL PASTRY DESIGN AND DECORATING||3|
|CA 186||PROFESSIONAL BAKING AND PASTRY PRODUCTION---BREADS||3|
|HTM 156||RESTAURANT AND FOOD SERVICE MANAGEMENT||3|
|or HLTH 204||FUNDAMENTALS OF NUTRITION|
|BUS 290||WORK EXPERIENCE IN BUSINESS I||2-4|
To earn an associate degree, additional general education and graduation requirements must be completed.