Advanced Culinary Arts

The Associate in Sciencein Advanced Culinary Arts (AS in Advanced Culinary Arts) prepares students foremployment in the hospitality industry.  There are on-campus labs(cafeteria, coffee shop, Gourmet Dining Room, etc.) available for students topractice what they have gained in lecture/theory.  To earn this degree,students must meet the following requirements:

• Completion of 60 degree-applicable semester units
• Completion of the following General Education patterns:

·        SBCC GE, Institutionaland Information Competency Requirements

·        IGETC pattern

·        CSU GE Breadth pattern

• A minimum of 18 semester units in the major
• Obtainment of a minimum overall G.P.A of 2.0 or better in all units attempted at SBCC
• Obtainment of a minimum overall G.P.A. 2.0 or better in all college units attempted
• Completion of 12 units through SBCC
• Completion of at least 20% of the major requirements through SBCC
• Students must earn a “C” or better or “P” in all courses required for the major

tem 5. Enrollment andCompleter Projections

The Program Student Learning Outcomesstudents can expect to acquire are;

·        The students will be ableto apply the concepts and techniques of sanitation to a food serviceenvironment. 

·        The students will beable to demonstrate to use of proper purchasing, storage and costing techniquesto profitably operate a fine dining establishment.

·         The students willbe able to demonstrate the ability to work in a variety of dining roomenvironments as a bus-person, waiter, table captain and sommelier.

·        The students will beable to describe the skills and knowledge needed to be a lead cook, saucier,sous-chef, assistant pastry chef in a food service establishment

·        The students will beable to articulate the knowledge needed to be a supervisor in a food serviceestablishment. 

Item 3. Program Requirements