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CULN Associate in Applied Science Degree

Associate in Science Degree Culinary Arts

Updated for 2014-2015

64 credits
Requires four semesters to complete.
This program is designed to provide the technical knowledge and basic skills training for students interested in a professional food service career. Program emphasis is on providing students with theoretical knowledge reinforced with “hands-on” training. With job experience, graduates of the program have advanced to chefs, pastry chefs, kitchen managers, restaurant managers, and restaurant owners.

Core Requirements

Course Alpha

Course Title

Credits

CULN 111

Intro. to the Culinary Industry

2

CULN 112 

Sanitation and Safety

2

CULN 120

Fundamentals of Cookery

5

CULN 125

Fundamentals of Cookery II

5

MATH 100

Survey of Mathematics (or equivalent)

3

 

 

 

CULN 224

Asian/Continental Cuisine

5

CULN 150

Fundamentals of Baking

5

ENG 100

Composition I (or equivalent)

3

 

 

 

CULN 271

Purchasing and Cost Control

4

CULN 160

Dining Room Operations

5

CULN 223

Contemporary Cuisines

5

FSHN 100

Concepts in Nutritional Science
(formerly FSHN 185 prior to Fall 2010)

3

 

 

 

CULN 275

HR Management & Supervision

2

CULN 240

Garde Manger II

3

CULN 269

Culinary Special Events

3

CULN 293E

Culinary Externship

 2

CULN 115

Menu Planning and Merchandising

 1

Electives

Course

 

Credits

Arts & Humanities Elective

3

Social Science Elective

3

 

Total Degree Credits

64

2 Year Plan for Degree Completion
Suggested Sequence for 2 year plan

First Semester 17 credits
CULN 111
CULN 112
CULN 120
CULN 125
MATH 100
At this point Certificate of Competence in Preparation Cook earned

Second Semester 16 credits
CULN 150
CULN 224
ENG 100
SP 151 or COMM 145
At this point Certificate of Competence in Baking and Certificate of Achievement earned

Third Semester 18 credits
CULN 115
CULN 160
CULN 224
CULN 271
FSHN 100

Fourth Semester  16 credits
CULN 240
CULN 269
CULN 293E
CULN 275
A&H Elective         
SS Elective                                                
At this point Certificate of Competence in Dining Room Supervision earned and Associate in Science Degree completed

Associate in Science Culinary Arts Program Outcomes

Culinary Institute of the Pacific at Leeward Community College

Upon successful completion of this program graduates will be able to:
Demonstrate professionalism in dress and grooming, attitude, and workplace behavior that reflect standards expected of food service industry professionals.
Demonstrate basic principles of sanitation and safety in a foodservice operation for safe food handling and to protect the health of the consumer.
Apply mathematical functions related to foodservice operations.
Use knives, tools and equipment following established safety and sanitation practices and principles of food preparation to prepare a variety of food items, recipes, and/or products.
Demonstrate a variety of culinary cooking methods and techniques following established procedures to produce classical, regional and contemporary cuisines.
Demonstrate fundamental principles, methods, and techniques of baking to prepare a variety of baked goods.
Demonstrate professional hospitality and service standards to insure quality guest service.
Examine a variety of sustainable practices in the culinary industry as a means for controlling operating costs and for being good environmental stewards.
Explore various management topics as related to foodservice operations.

Associate in Science Culinary Arts Program Outcomes

Culinary Institute of the Pacific at Leeward Community College

Upon successful completion of this program graduates will be able to:
Demonstrate professionalism in dress and grooming, attitude, and workplace behavior that reflect standards expected of food service industry professionals.
Demonstrate basic principles of sanitation and safety in a foodservice operation for safe food handling and to protect the health of the consumer.
Apply mathematical functions related to foodservice operations.
Use knives, tools and equipment following established safety and sanitation practices and principles of food preparation to prepare a variety of food items, recipes, and/or products.
Demonstrate a variety of culinary cooking methods and techniques following established procedures to produce classical, regional and contemporary cuisines.
Demonstrate fundamental principles, methods, and techniques of baking to prepare a variety of baked goods.
Demonstrate professional hospitality and service standards to insure quality guest service.
Examine a variety of sustainable practices in the culinary industry as a means for controlling operating costs and for being good environmental stewards.
Explore various management topics as related to foodservice operations.

 

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