Advanced Culinary Arts, Associate of Science (AS)

Program Overview

The Associate in Science in Advanced Culinary Arts program equips students with the skills and knowledge to excel in the hospitality industry. Through hands-on experience in on-campus labs, students master culinary techniques, dining room operations, and food service management. The program's objectives align with the college's mission of fostering student success and preparing them for careers in the culinary field. Graduates are qualified for a wide range of positions, including chefs, managers, and food service professionals.

Program Outline

Degree Overview:

The Associate in Science in Advanced Culinary Arts (AS in Advanced Culinary Arts) prepares students for employment in the hospitality industry. The program's mission is to provide students with the skills and knowledge necessary to succeed in the industry and to contribute to the mission of the college, which includes "Success for all students as they earn a degree or certificate, prepare for transfer, or gain the occupational competence and academic skills needed to advance in their careers." The program provides students with hands-on experience in on-campus labs, including a cafeteria, coffee shop, and Gourmet Dining Room, to practice the skills they learn in lecture/theory classes.

Objectives:

• Apply the concepts and techniques of sanitation to a food service environment.
• Demonstrate the use of proper purchasing, storage, and costing techniques to profitably operate a fine dining establishment.
• Demonstrate the ability to work in a variety of dining room environments as a bus-person, waiter, table captain, and sommelier.
• Describe the skills and knowledge needed to be a lead cook, saucier, sous-chef, assistant pastry chef in a food service establishment.
• Articulate the knowledge needed to be a supervisor in a food service establishment.

Outline:

The program consists of 18 units of department requirements and a minimum of 18 units of general education requirements.

Department Requirements:

Course

|

• ------ | --------
CA 134 Hospitality Supervision | 2 CA 204 Advanced Restaurant and Culinary | 4 CA 215 Modern Food: Style, Design, Theory, and Production | 2 CA 261 Restaurant Ownership | 2

Choose 8 units from the following:

Course

|

• ------ | --------
CA 111 Hospitality Controls | CA 113 Hospitality Sanitation and Safety | CA 201 Wines | CA 211 Garde Manger | CA 212 Charcuterie | CA 213 Food Preservation | CA 214 Advanced Artisan Baking | CA 226 Contemporary Baking | CA 230 Food Service: Nutrition | CA 236 Meat Analysis | CA 238 Advanced Sauce Making | CA 270 Advanced Pastry Arts |

Assessment:

Teaching:

Careers:

Graduates of the program may find employment in a variety of positions in the hospitality industry, including:

• Banquet Chef
• Certified Executive Chef (CEC)
• Chef
• Chef, Instructor
• Cook
• Corporate Executive Chef
• Executive Chef (Ex Chef)
• Executive Sous Chef
• Head Cook
• Line Cook
• Cafeteria Manager
• Dietary Supervisor
• Food and Nutrition Services Supervisor
• Food Production Supervisor
• Food Service Director
• Food Service Manager
• Food Service Supervisor
• Kitchen Manager
• Kitchen Supervisor
• Restaurant Manager
• Appetizer Preparer
• Back Line Cook
• Banquet Cook
• Breakfast Cook
• Broil Cook
• Cook
• Fry Cook
• Grill Cook
• Line Cook
• Prep Cook (Preparation Cook)
• Car Hop
• Deli Clerk (Delicatessen Clerk)
• Deli Worker (Delicatessen Worker)
• Dietary Aide
• Food Service Assistant
• Food Service Worker
• Prep Cook (Preparation Cook)
• Sandwich Artist
• School Cafeteria Cook
• Server
• Baker
• Bakery Clerk
• Bakery Manager
• Cake Decorator
• Dough Mixer
• Machine Operator
• Mixer
• Pastry Chef
• Processor
• Scaler