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

First Semester (Fall)

ACA 111 - College Student Success Credit Hours: 1
CUL 110 - Sanitation & Safety Credit Hours: 2
CUL 110A - Sanitation & Safety Lab Credit Hours: 1
CUL 140 - Culinary Skills I Credit Hours: 5
CUL 160 - Baking I Credit Hours: 3
ENG 110 - Freshman Composition Credit Hours: 3
or ENG 111 Writing and Inquiry Credit Hours: 3
MAT 110 - Math Measurement & Literacy Credit Hours: 3

Class Hours 11 | Lab Hours 14 | Credit Hours 18

Second Semester (Spring)

CIS 111 - Basic PC Literacy Credit Hours: 2
CUL 135 - Food & Beverage Service Credit Hours: 2
CUL 135A - Food & Beverage Service Lab Credit Hours: 1
CUL 240 - Advanced Culinary Skills Credit Hours: 5
CUL 283 - Farm-to-Table Credit Hours: 5
ENG 112 - Writing/Research in the Disciplines Credit Hours: 3
or ENG 115 Oral Communication Credit Hours: 3

Class Hours 9 | Lab Hours 18 | Credit Hours 18

Third Semester (Fall)

CUL 112 - Nutrition for Foodservice Credit Hours: 3
CUL 112A - Nutrition for Fdsv Lab Credit Hours: 1
CUL 230 - Global Cuisines Credit Hours: 5
HRM 245 - Human Resource Management-Hospitality Credit Hours: 3
Humanities/ Fine Arts - Elective Credit Hours: 3
WBL 111 - Work Based Learning I Credit Hours: 1

Class Hours 10 | Lab Hours 11 | Work Experience 10 | Credit Hours 16

Fourth Semester (Spring)

CUL 170 - Garde Manger I Credit Hours: 3
CUL 250 - Classical Cuisine Credit Hours: 5
CUL 260 - Baking II Credit Hours: 3
CUL 273 - Career Development Credit Hours: 1
HRM 220 - Cost Control-Food & Bev Credit Hours: 3
Social/ Behavioral Science - Elective Credit Hours: 3
WBL 121 - Work Based Learning II Credit Hours: 1

Class Hours 10 | Lab Hours 16 | Work Experience 10 | Credit Hours 19

Total Credit Hours 71

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 , ECO 251 , ECO 252 , HIS 111 , HIS 112 , HIS 131 , HIS 132 , POL 120 , PSY 118 , PSY 150 , SOC 210 , SOC 213 , SOC 220, SOC 225 .

3. The Humanities/Fine Arts and Social/Behavioral electives can be satisfied by completing one of the following: ART 111 , MUS 110 , MUS 112 , PHI 215 , PHI 240 , REL 110 , REL 211 , REL 212 , REL 221 .