Culinary Arts
Winter 2018
Start
Fall, Winter, Spring
Additional Costs
Books | $900 |
Supplies and Equipment | $700 |
Program Description
Basic and advanced procedures in food preparation are included in the two-year Culinary Arts program. A detailed study is made of the various cooking methods for meats, fish, poultry, vegetables, soups and sauces. Menu terminology and cooking terms are defined and illustrated. Students are given the opportunity to study management factors affecting food cost control, specifications and standards for foods, sanitation, kitchen planning, kitchen equipment, and personnel policies.
This program is accredited by the American Culinary Federation (ACF).
Students must complete all courses with a 2.0 grade or better before advancing to subsequent quarters.
Program Learning Outcomes
- Prepare and serve food in a first class restaurant environment.
- Develop menus listing menu items for a food service operation.
- Practice safe and sanitary work habits in a first class restaurant establishment.
- Produce menu items accurately from standardized recipes.
- Order, purchase and store foods in a commercial kitchen facility.
- Inventory food products.
- Operate commercial kitchen machinery in a safe manner.
- Calculate the costs of a standardized recipe.
- Prepare fine desserts for a first class restaurant.
- Hire and supervise kitchen employees.
Career Opportunities
The food service industry is the third largest retail industry in the nation and third in national volume sales and the nation's largest retail employer. One out of six employed in the retail field is a restaurant employee. The shortage of highly skilled cooks and chefs is acute; employment opportunities for well-qualified beginners are especially positive. POTENTIAL POSITIONS INCLUDE: Executive chef, prep cook, chef, breakfast cook, dietitian assistant, dinner cook, fry cook, hotel cook, kitchen helper, restaurant manager, sous-chef, pastry cook, short order cook, hospital cook, deli manager.
AAS - SCC
Offered at Locations: Spokane Community College |
First Quarter |
CUL 110 | Introduction to Culinary Arts | 5 |
CUL 115 | Foodservice Safety & Sanitation 2 | 3 |
EMS 120 | Basic First Aid in the Workplace | 2 |
HM 112 | Hospitality Mathematics | 3 |
HM 130 | Human Relations | 5 |
| 18 |
Second Quarter |
APLED121 | Applied Written Communication | 4 |
CUL 124 | Cooking Applications I 1 | 10 |
CUL 126 | Food Science | 5 |
| 19 |
Third Quarter |
CUL 253 | Advanced Cooking Theory | 5 |
CUL 254 | A la Carte Cooking I | 10 |
HM 116 | Nutrition for Chefs and Restaurant Managers | 3 |
| 18 |
Fourth Quarter |
CUL 255 | Menu Planning | 3 |
CUL 260 | Presidential | 1 |
CUL 263 | Theory of Modern Cuisine | 5 |
CUL 264 | A la Carte Cooking II | 9 |
| 18 |
Fifth Quarter |
BAK 140 | Yeast Doughs | 1 |
CUL 243 | Theory of Restaurant Baking | 5 |
CUL 244 | Restaurant Baking Applications | 10 |
CUL 265 | Hospitality Cost Controls | 5 |
| 21 |
Sixth Quarter |
CUL 123 | Espresso | 2 |
CUL 127 | Banquet Service | 2 |
CUL 131 | A la Carte Service | 9 |
| 13 |
107 credits are required for the AAS |
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1 | This course may be substituted with any course or combination of courses approved by the instructional dean. |
2 | This course is required for certification by the Educational Foundation of the National Restaurant Association. |
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Disclaimer: The college cannot guarantee courses will be offered in the quarters indicated. During the period this guide is in circulation, there may be curriculum revisions and program changes. Students are responsible for consulting the appropriate academic unit or adviser for more current and specific information. the information in this guide is subject to change and does not constitute an agreement between the college and the student.