Program Overview
The A.A.S. in Culinary Arts from Gallatin College equips students with foundational culinary skills and knowledge, preparing them for entry-level positions in the food service industry. The program combines traditional culinary coursework with specialized offerings aligned with Montana's food culture and tourism industry, providing graduates with opportunities for employment in various culinary and food service establishments.
Program Outline
Degree Overview:
in Culinary Arts The Culinary Arts Associate of Applied Science (A.A.S.) degree from Gallatin College is designed to prepare students for culinary and food service roles. The program combines traditional culinary arts coursework with specialized offerings aligned with Montana's food culture and tourism industry. Upon completion, graduates can pursue employment in various culinary and food service establishments.
Objectives:
- Provide students with foundational knowledge and skills in the culinary arts.
- Develop proficiency in culinary techniques and practices.
- Prepare students for entry-level positions in the food service industry.
- Facilitate students' continued education in culinary arts or related fields.
Outline:
Year One
- Fall Semester Credits:
- CULA 102 - Introduction to Culinary Arts: 3
- CULA 105 - Food Safety Sanitation: 1
- M 108 - Business Mathematics: 3
- COMX 222 - Professional Communication: 3
- WRIT 101W - College Writing I: 3
- Spring Semester Credits:
- CULA 103 - Professional Chef I: 4
- CULA 161 - Meats and Vegetables: 3
- CULA 220 - Purchasing and Cost Control: 2
- CULA 157 - Pantry and Garde Manger: 3
- CULA 265 - Dairy Foods and Culturing: 2
- Summer Semester Credits:
- CULA 298 - Internship: 3
- Additional Elective Options (Choose one or more):
- SFBS 296 - Practicum: Towne's Harvest (Su): 3
- HTR 220 - Sustainability in the Hospitality Industry (Sp): 3
Year Two
- Fall Semester Credits:
- CULA 104 - Professional Chef II: 4
- CULA 247 - Bar and Beverage Management: 3
- CULA 255 - Montana Meats and Charcuterie: 3
- CULA 123 - American Regional Cuisine: 3
- NUTR 221CS - Basic Human Nutrition: 3
- Spring Semester Credits:
- CULA 165 - Baking and Pastry: 4
- CULA 131 - World Cuisine: 3
- CULA 250 - Hospitality Supervision and Customer Service: 3
- CULA 280 - Senior Practicum: 3
Assessment:
- Coursework: Students are evaluated through a combination of assignments, quizzes, exams, and practical demonstrations.
- Experiential Learning: Internships provide hands-on experience and assessment opportunities.
- Portfolio Development: Students create a portfolio showcasing their culinary skills and knowledge.
Teaching:
- The program employs a team of experienced chefs, food professionals, and educators.
- Teaching methods include demonstrations, hands-on practice, lectures, and discussions.
- The program emphasizes student-centered learning, providing opportunities for students to engage in active learning and develop critical thinking skills.
Careers:
Potential Career Paths:
- Chef
- Sous Chef
- Restaurant Manager
- Food and Beverage Manager
- Culinary Instructor
- Food Writer
- Caterer
- Event Planner
- Food Stylist
Opportunities:
- Employment in a wide range of culinary and food service establishments, including restaurants, hotels, catering companies, and food processing facilities.
- Advancement opportunities within the food service industry.
- Continued education in culinary arts, hospitality management, or related fields.
- Entrepreneurial opportunities in starting a culinary-related business.
Outcomes:
- Graduates are prepared with a foundation in culinary arts and food service operations.
- They possess the skills and knowledge to enter the workforce and pursue a successful career in the culinary industry.
- Graduates are able to demonstrate proficiency in culinary techniques, sanitation practices, and customer service.
