2017-2018 Catalog & Student Handbook 
    
    Nov 22, 2019  
2017-2018 Catalog & Student Handbook [ARCHIVED CATALOG]

Culinary Arts (A55150), AAS


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Purpose

This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.

Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.

Admission Requirements and Special Conditions

A high school diploma (or equivalent), satisfactory scores on college placement tests (or equivalent) and a minimum GPA in English and mathematics are required. If students have deficiencies in English and/or mathematics, RCC offers pre-college courses to prepare students for the Culinary Arts curriculum.

Program Curriculum


Class Hours 11 | Lab Hours 14 | Credit Hours 18


Class Hours 9 | Lab Hours 18 | Credit Hours 18


Third Semester (Summer Session)


Class Hours 3 | Lab Hours 3 | Credit Hours 4


Fourth Semester (Fall)


Class Hours 7 | Lab Hours 8 | Work Experience 10 | Credit Hours 12


Fifth Semester (Spring)


Class Hours 9 | Lab Hours 16 | Work Experience 10 | Credit Hours 18


Total Credit Hours 70


Additional Curriculum Notes


1. Students are required to complete 18 credit hours in Culinary courses before they are eligible for Work Based Learning.

2.The Social/Behavioral elective can be satisfied by completing one of the following: ECO 151  , HIS 111  , HIS 112  , HIS 131  , HIS 132  , PSY 150  , SOC 210  , SOC 213 ,  or SOC 220.

3. The Humanities/Fine Arts and Social/Behavioral electives can be found on your program evaluation.

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