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California Regional Consortia

Culinary Arts A.S.

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Submitter's Information

Name

Marie Boyd

Title

Curriculum Chair

Region

Inland Empire/Desert

College

Chaffey College

CTE Dean

CTE Dean's Name

Joy Haerens

CTE Dean's Email

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Program Details

Program Title

Culinary Arts A.S.

Submission Type

n/a

TOPs Code

Culinary Arts (130630)

Projected Start Date

08/15/18

Catalog Description
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.
Enrollment Completer Projections
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

Program Proposal Attributes

Program Award Type(s) (Check all that apply)
  • A.S. Degree (S)
Program Goal
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.

Course Units and Hours

Total Certificate Units (Minimum and Maximum)

n/a

Units for Degree Major or Area of Emphasis (Minimum and Maximum)

36

Total Units for Degree (Minimum and Maximum)

60

Course Report

Program Requirements Narrative

n/a

Program Requirements
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

Supporting Documents

Upload Labor Market Information (LMI)

Inland/Empire Desert Regional Questions

Advisory Minutes

Submission Details

Published at

12/11/17 - 10:32 AM

Status

Recommended

Return to Drafts

Please list the reason(s) for returning "Culinary Arts A.S.". to Marie Boyd's drafts. This message will be sent to marie.boyd@chaffey.edu

Comments, Documents, Voting

Comments

All Comments

DT

Diann Thursby   ·  01/10/18

Received regional recommendation at 1-8-18 IE/DRC Deans Meeting.