Culinary Arts (A55150), AAS

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

First Semester (Fall)

ENG 110 - Freshman Composition Credit Hours: 3
CUL 110 - Sanitation & Safety Credit Hours: 2
CUL 140 - Culinary Skills I Credit Hours: 5
NUT 110 - Nutrition Credit Hours: 3
MAT 110 - Math Measurement & Literacy Credit Hours: 3
ACA 111 - College Student Success Credit Hours: 1

Class Hours 13 | Lab Hours 10 | Credit Hours 17

Second Semester (Spring)

CUL 240 - Advanced Culinary Skills Credit Hours: 5
CIS 111 - Basic PC Literacy Credit Hours: 2
CUL 135 - Food & Beverage Service Credit Hours: 2
ENG 115 - Oral Communication Credit Hours: 3
CUL 283 - Farm-to-Table Credit Hours: 5

Class Hours 9 | Lab Hours 16 | Credit Hours 17

Summer Session

CUL 160 - Baking I Credit Hours: 3

Class Hours 1 | Lab Hours 4 | Credit Hours 3

Third Semester (Fall)

CUL 230 - Global Cuisines Credit Hours: 5
HRM 245 - Human Resource Management-Hospitality Credit Hours: 3
WBL 111 - Work Based Learning I Credit Hours: 1
Humanities/Fine Arts Elective Credit Hours: 3
CUL 260 - Baking II Credit Hours: 3

Class Hours 8 | Lab Hours 12 | Work Experience 10 | Credit Hours 15

Fourth Semester (Spring)

CUL 170 - Garde Manger I Credit Hours: 3
CUL 250 - Classical Cuisine Credit Hours: 5
WBL 121 - Work Based Learning II Credit Hours: 1
CUL 120 - Purchasing Credit Hours: 2
Social/Behavioral Science Elective Credit Hours: 3

Class Hours 7 | Lab Hours 12 | Work Experience 10 | Credit Hours 14

Total Credit Hours 66

Additional Curriculum Notes

Students are required to complete 18 credit hours in Culinary before they are eligible for Work Based Learning.
The Humanities/Fine Arts elective can be satisfied by completing one of the following: ART 111 , MUS 110 , MUS 112 , REL 110 , REL-211, REL-212 or REL-220.
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.