Culinary Arts A.S.

The Culinary Arts A.S. degree prepares students for the professional food industry. Training focuses on the fundamentals of classical and modern cooking techniques,including baking, nutrition, menu development, food safety, catering operations, and cost control. Students who successfully complete this degree will be prepared to work in food and beverage management in a variety of entry-level positions, food writing, media and public relations, hotel entry-level management, restaurant ownership, catering, and healthcare in a wide range of role based upon skill level achieved. The Culinary Arts A.S. degree prepares students to continue their studies in Culinary Arts, as well as advance in the workforce.

Degree Completer Projections - Culinary Arts AS 2012 2013 2014 2015 2016 HOTFS A.S. 9 10 20 8 22 HOTFS Certificate 6-17 units 1 1 7 4 1 HOTFS Certificate 18-29 units 3 1 6 3 6 HOTFS Certificate units 30-59 2 0 33 32 48

1. Demonstrate the ability to work and delegate as an effective member or leader of a team. 2. Successfully delegate a sequence of production assignments by a food service supervisor that utilize industry practices. 3. Maintain proper sanitation and safety standards while performing food preparation techniques. 4. Develop the capacities of analysis, critical reflection and problem solving skills to anticipate the needs of food service operations. 5. Communicate effectively with fellow workers, supervisors and guests.

CUL15 Sanitation, Safety, and Equipment Management 3 CUL17 Principles of Food Preparation 3 CUL22 Restaurant and Catering Operations 3 CUL440 Introduction to Baking 4 CUL442 Professional Cooking 4 CUL444 World Cuisine 3 HOTFS10 Introduction to Hospitality Management 3 HOTFS14 Quantity Food Production Management 3 HOTFS21 Purchasing, Cost Controls, and Menu Planning 3 HOTFS32 Hospitality Law 3 HOTFS428 Human Resources Management in Hospitality 3 HOTFS482 Industry Internship: Hospitality Management 1 Total Units 36