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Advanced Culinary Arts


Family, Consumer & Health Sciences Division
Upon successful completion of the Culinary Arts Program, the student demonstrates knowledge and skills as established by the American Culinary Federation as a nationally recognized "Culinarian." Students will have the training and skills to enter the foodservice industry as a chef's assistant or to work in related areas of foodservice management, purchasing, sales or service. Individuals will also be prepared to transfer to a four-year college to major in Hotel Restaurant Management.

Total Units Required 43
Recommended Sequence:
First Semester Units
CUL ART 1 Introduction to the Hospitality Industry 2
CUL ART 3 Sanitation & Safety 2
CUL ART 4 Food & Beverage Cost Technologies 2
CUL ART 5 Commercial Food Preparation 4

Second Semester
CUL ART 7 Baking 3
CUL ART 9 Restaurant Operations 9
CUL ART 11 Menu Planning 1.5
CUL ART 13 Purchasing and Receiving 1.5
FCS 6 Nutrition 3

Third Semester
CUL ART 19 Kitchen Management 9
CUL ART 25 Foodservice Management 2
CUL ART 27 Garde Manger 1.5
CUL ART 29 Beverage Management 1.5
FCS 93V Work Experience 1




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