Culinary Arts, Associate in Science
Upon successful completion of the degree, the student demonstrates the skills, training, and knowledge to transfer to a four-year hospitality program or industry employment, where the degree would enable quick upward mobility to the sous-chef position.
Minimum Units Required: 68
Recommended Sequence:
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CUL ART 001
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Introduction to Hospitality Industry
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2
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CUL ART 003
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Sanitation and Safety
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2
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CUL ART 005
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Commercial Food Preparation
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4
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CUL ART 007
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Baking
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3
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CUL ART 008
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European Pastry Production
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4
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GE Choice*
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General Education Course
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3
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CUL ART 004
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Food and Beverage Cost Technologies
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2
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CUL ART 009
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Restaurant Operations
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9
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CUL ART 011
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Menu Planning
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1.5
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CUL ART 013
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Purchasing and Receiving
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1.5
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FCS 006 **
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Nutrition
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3
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FCS 006 satisfies the Natural Sciences General Education requirement)
CUL ART 019
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Kitchen Management
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9
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CUL ART 025
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Food Service Management
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2
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CUL ART 027
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Garde Manger
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1.5
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CUL ART 029
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Beverage Management
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1.5
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FCS 093V
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Work Experience: Family and Consumer Studies
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1
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GE Choice*
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General Education Course
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3
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Electives*
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General Education Courses
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*Courses that fulfill the General Education requirements for the Associate degree in the following categories: Social Sciences/A & B, Humanities, Learning Skills/A, B & C, Contemporary Perspectives
Natural Sciences **(Satisfied by FCS 006)
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15
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Minimum Units 68
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