Culinary Arts Professional AA Degree

Culinary Arts Professional AA Degree

The Associate Degree in Culinary Arts is designed to be foundational basis for those seeking a career in culinary arts. It will enable those to enter into a field, that otherwise may not be open up as readily with work experience alone. It can be used as a stand alone achievement in professional development, as well as a precursor to pursuing a Bachelors Degree in related fields.

Career Opportunities in Hospitality, Culinary & Tourism Management

- Cooks, Sous Chefs, Pastry Cooks, Executive Chefs, Executive Pastry Chefs of all calibers: From Stand Alone Casual Operations to Michelin Rated Establishment

-Culinary Fundamentals for Food Writers, those Seeking Careers in Social Media & Other Broadcast Channels -Entrepreneurs of Specialty Food Products

- Food & Beverage Directors

- Restaurant General Managers

-Hotel Managers

- Sales and Marketing Managers

- Sommeliers

- Beverage Managers

- Chefs working at customizing food for clients at medium to large sized companies/institutions

- Special Events Chefs & Managers

- Foundations for cross training into Culinary Farming

Required Courses For Degree Completion is:  HCTM 100 Sanitation and Safety; HCTM 110 Culinary Production and Operations for Hospitality Professionals; HCTM 111 Introduction to Baking & Pastry; HCTM 112 Garde Manger; HCTM 190 Culinary Internship 1; HCTM 250 Advanced Culinary; HCTM 290 Culinary Internship 2:

Total Units 28

Between 10-15 are projected to earn stack-able certificates in introductory, intermediate and advanced culinary.

Between 5-10 are projected to earn an Associates Degree in Culinary Arts.

NVC has numerous students that have career goals to work in various positions in professional kitchens, wineries, private homes, innovative food production companies and food-based media enterprises. NVC also has continuous requests from outside employers seeking our students to fill their job employment openings.  All of these positions utilize persons trained within the field of culinary, under the headings of professional cooks and chefs. An Associate  degree in culinary arts will help increase their opportunities for advancement and compensation. The current HCTM degree does not meeting that need. This degree will meet the need of students that desire an AS degree and that may also seek to further their education with transfer to other institutions.

                    

Workforce preparation: The culinary arm of the hospitality industry is one of the largest collective of private employers within the Napa Valley. Restaurants, wineries, hotels, caterers,private paying home-based employers, food-media and corporate food innovators,number in the hundreds within the Bay Area and all are in need of competently trained employees.

 

Career Opportunities for a student with an AA in Culinary Arts:

           -Cooks, Sous Chefs, Pastry Cooks, Executive Chefs, Executive Pastry Chefs of all calibers: From Stand Alone Casual Operations to Michelin Rated Establishment

           -Culinary Fundamentals for Food Writers, those Seeking Careers in Social Media & Other Broadcast Channels

           -Entrepreneurs of Specialty Food Products & Culinary Corporate Start-Ups

           -Food & Beverage Directors - Restaurant General Managers

           -Hotel Managers

           -Sales and Marketing Managers

           -Sommeliers & Beverage Managers Understanding the fundamental of Food &Beverage pairing

           -Chefs working at customizing food for clients at medium to large sized food innovation companies/institutions      

           -Special Events Managers

           - Foundations for cross training into Culinary Farming.

What is the primary purpose of the degree program in Culinary Arts? The purpose of the program is to provide NVC students with this as an option for an AA in Culinary Arts degree attainment.

How are the program’s purpose and goals consistent with Napa Valley College's mission, Educational Master Plan,Institutional Strategic Plan, and germane program review data?

Napa Valley College’s Mission states that we prepare students for evolving roles in a diverse, dynamic, and interdependent world and that we are committed to student achievement through high-quality programs and services. This degree would meet students’ goals and lay the foundation for continued education as they are prepared for their future career. Further, in keeping with the colleges, Institutional Learning Outcomes, students will need to demonstrate collaboration, critical thinking,and civic responsibility in completing the required courses. In addition, the program is linked to the Community College Mission and increases the NVC’s Associate Degrees for Transfer offerings as requested by the Board of Governors and the Chancellor’s Office. This proposal stems directly form the needs of the community and the requests of students and the Advanced Culinary Advisory Committee.

1.Program Goals and Objectives – must address a valid transfer preparation,workforce preparation, basic skills, civic education, or local purpose

 

NVC has numerous students that have career goals to work in various positions in professional kitchens, wineries, private homes, innovative food production companies and food-based media enterprises.NVC also has continuous requests from outside employers seeking our students tofill their job employment openings. All of these positions utilize persons trained within the field of culinary,under the headings of professional cooks and chefs. An Associate  degree in culinary arts will help increase their opportunities for advancement and compensation. The current HCTM degree does not meeting that need. This degree will meet the need of students that desire an AS degree and that may also seek to further their education with transfer to other institutions.

                    

Workforce preparation: The culinary arm of the hospitality industry is one of the largest collective of private employers within the Napa Valley. Restaurants, wineries, hotels, caterers,private paying home-based employers, food-media and corporate food innovators,number in the hundreds within the Bay Area and all are in need of competently trained employees.

 

How are the program’s purpose and goals consistent with Napa Valley College's mission, Educational Master Plan,Institutional Strategic Plan, and germane program review data?

Napa Valley College’s Mission states that we prepare students for evolving roles in a diverse, dynamic, and interdependent world and that we are committed to student achievement through high-quality programs and services. This degree would meet students’ goals and lay the foundation for continued education as they are prepared for their future career. Further, in keeping with the colleges, Institutional Learning Outcomes, students will need to demonstrate collaboration, critical thinking,and civic responsibility in completing the required courses. In addition, the program is linked to the Community College Mission and increases the NVC’s Associate Degrees for Transfer offerings as requested by the Board of Governors and the Chancellor’s Office. This proposal stems directly form the needs of the community and the requests of students and the Advanced Culinary Advisory Committee.

          

2.Catalog Description – includes program requirements, prerequisite skills or enrollment limitations, student learning outcomes, and information relevant to program goal

 

The Associate Degree in Culinary Arts is designed to be foundational basis for those seeking a career in culinary arts.It will enable those to enter into a field, that otherwise may not be open up as readily with work experience alone. It can be used as a stand alone achievement in professional development, as well as a precursor to pursuing a Bachelors Degree in related fields.

 

           Students will have to fulfill the following requirements to earn this degree:

           (1) Complete 60 semester units that are eligible for transfer to the California State

University,including both of the following:

                                (A) TheInter-Segmental General Education Transfer Curriculum (IGETC) or the California State University General Education-Breadth requirements; and

                                (B) A minimum of 28 semester units as required for the Associate in Culinary Arts.

           (2) Obtain an overall minimum grade point average of 2.0

           (3) Earn a grade of C or better in all courses required for the Associate Culinary Arts

 

3.Program Requirements – includes course requirements and sequencing that reflect program goals. The GE pattern and the calculations used to reach the degree total must be shown following the program requirements table.

 

Required Courses For Degree Completion
Dept./ #	Course Name		Units
HCTM-100	Safety & Sanitation		2	Existing
HCTM-110	Culinary Production		3	Existing
HCTM-111	Introduction to Baking & Pastry		3	Existing
HCTM-112	Garde Manger		3	Existing
HCTM-190	Culinary Internship 1		3	Proposal Stage
HCTM-250	Advanced Culinary Course		11	Proposal Stage
HCTM-290	Culinary Internship 2		3	Proposal Stage
HCTM 124 or HCTM 125	Hospitality Cost Control or Food, Beverage, & Restaurant Management		3	Existing
1 each	NVC GE Area D2: Mathematics		3	Existing
2 each	NVC GE Area D1: English Composition		6	Existing
2 each	NVC GE Area B: Social and Behavioral Science		6	Existing
2 each	NVC GE Area C: Humanities		6	Existing
2 each	NVC GE Area E: Multicultural/Gender Studies		6	Existing
1 each	Graduation Requirement: Physical Education/Health		3	Existing
Total Units			61

 

4.Master Planning – how it fits in the mission, curriculum, and master planning of the college and higher education in California

 

                     Napa Valley College’s Mission states that “The college is an accredited open-access, degree-and certificate-granting institution that is committed to student achievement through high-quality programs and services that are continuously evaluated and improved. The college serves students and the community in the following areas: transfer courses,career-technical education and training, basic skills, and self-supporting contract education and community education classes”.

This degree is completely aligned with this mission. Further, in keeping with the colleges Strategic Plan, this certificate’s purpose is to facilitate student success and completion. In addition, the program is linked to the Community College Mission of workforce development. This proposal stems directly from the needs of the community and conversations had with industry members at local and regional meetings. Further this is a modification of an existing certificate.

 

5.Enrollment and Completer Projections – projection of number of students to earn degree annually

                                           5-10 per year.

 

6.Place of Program in Curriculum/Similar Programs – how it fits in college’s existing program inventory

                                a.)No programs need to be made inactive or changed.

                                b.)The program is not replacing any program currently in the Curriculum Inventory.

                                c.)Related Programs include: AS, Hospitality Management.

                               

 7.Similar Programs at Other Colleges in Service Area–justification of need for program in the region

The following is a list of CCC’s that have older modeled culinary arts programs:   

 Santa Rosa Junior College Culinary Programs: 41 Miles from City of Napa

Contra Costa College Culinary Programs: 32 Miles from City of Napa

City College of San Francisco Culinary Programs: 51 Miles from City of Napa.

American River Community College Culinary Programs: 72 Miles from City of Napa

There are currently no professional culinary programs within Solano County: 2010 Census Population of 413,344 residents: 13 Miles from City of Napa.

Currently there are no professional culinary programs that offer socially conscious, individualized-student-centric curriculum; with an emphasis on a global approach to training. While there are culinary programs within Northern California, they mostly follow a 19th-20thcentury Euro-centric based approach, geared to teaching only aspiring professional cooks and chefs. They don’t take into account that there are individuals that want the formal training, but don’t necessarily want to be chefs. There are now many branches to into professional culinary, which go beyond just working in a food service establishment. The Napa Valley is an epicenter of food and wine within the United States, putting us at NVC at the forefront of culinary. We can offer our students access to chefs, wine makers,winery owners and many other entrepreneurs, that can be found nowhere else. NVC has the opportunity to train students, with their specific professional goals as the driving force for the ever evolving development in culinary curriculum.

 

Napa Valley College will also have housing unlike other culinary school programs within Northern California; allowing National and International students, that have historically attended The Napa Valley Cooking School of Napa Valley College, residential options.

 

Notifications: The above Community Colleges were emailed November of 2020, with no responses or replies. 1/4/2021   

8.Transfer preparation information, if transfer preparation is a component of the program.

                                None needed.

 

Course	Title	Units	Year/Semester (Y1 or S1)
HCTM-100 & HCTM-110 HCTM-111	HCTM-100:Safety&Sanitation HCTM-110: Culinary Production HCTM-111: Intro. to Baking & Pastry	2 3 3	Year-1 Year-1 Year-1
HCTM-112	Garde Manger	3	Year-1
HCTM-190	Culinary Internship 1	3	Year-1 & 2
HCTM-250	Advanced Culinary Studies	11	Year-2
HCTM-290	Culinary Internship 2	2	Year-2

HCTM 124 or HCTM 125	Hospitality Cost Control or Food, Beverage, & Restaurant Management	3	3	Existing
1 each	NVC GE Area D2: Mathematics	3	3	Existing
2 each	NVC GE Area D1: English Composition		6	Existing
2 each	NVC GE Area B: Social and Behavioral Science		6	Existing
2 each	NVC GE Area C: Humanities		6	Existing
2 each	NVC GE Area E: Multicultural/Gender Studies		6	Existing
1 each	Graduation Requirement: Physical Education/Health		3	Existing
Total Units			61

Many female and minority students have a hard time breaking into the professional culinary field, due to age-old prejudices and hostile work atmospheres, created by the old model of top-down training. Napa Valley College's previous, non-credit culinary program, the Napa Valley Cooking School, has already stripped away those barriers of negativity, paving the way for the next generation of professional culinarians. No one should be prevented from practicing their art by gender declaration, race, color, creed, LGBT status. Nor should a person be judged by the misconception of being strong enough or the misconception of if they could handle the pressure of the work.

The following Program Coordinators/Department Chairs/ Leads have been notified by email November 2020 of the proposed modifications to Napa Valley College's Hospitality, Culinary, Tourism Management program. As of 1/4/2021 there has been no responses or replies from these Community Colleges, as to our proposed changes. Contra Costa Community College Nader Sharkes nsharkes@contracosta.edu Santa Rosa Junior College Jim Cason jcason@santarosa.edu City College of San Franciso Keith Hammerich khammeri@ccsf.edu Diablo Valley College Squire Davidson sdavidson@dvc.edu American River College Brian Knirk KnirkB@arc.losrios.edu No reply has been received.