DEGREE & CERTIFICATE REQUIREMENTS
Students may apply for an Associate in Applied Science degree or a certificate upon completion and verification of all requirements and standards. The application procedure is listed on page 62 of the 2004 - 2005 catalog.SPECIAL INFORMATION
• Full-time is six (6) hours per day (7:00 a.m. to 1:30 p.m.) Part-time enrollment is not offered.
• To complete the A.A.S. degree requirements, students will need to complete some classes offered after 3:00 p.m.
• It is recommended that students register for MATH 100, HR180, or COm 170 from 1:40 p.m. to 3:00 p.m. in addition to their culinary coursework.
ASSOCIATE
IN APPLIED SCIENCE
CULINARY ARTS
REQUIREMENTS
(Certificate Requirements
plus the following courses)
| COURSE
# |
TITLE |
HR |
CR |
| BAK 101 | Intro to Baking | 120
|
10 |
| BAK 170 | Baking Lab
I |
240 |
10 |
| COM 170 | Oral & Written Communications | 54
|
5 |
| CUL 106 | Culinary Arts I | 84 |
7 |
| CUL 108 | Culinary Arts II | 168 |
14 |
| CUL 123 | Food Service Production I | 192
|
8 |
| CUL 143 | Food Service Production II | 192
|
8 |
| CUL 163 | Food Service Production III | 192
|
8 |
| CUL 172 | Buffet & Table Service | 84 |
|
| CUL 207 | Garde Manger | 90 |
|
| CUL 250 or CUL 251 |
Sous Chef
Internship |
84
210 |
|
| CUL 261 | Portfolio/Assessment | 18 |
|
| FSRV 102 | Sanitation, Safety, and Hygiene | 36 |
|
| FSRV 103 | Intro to Food Service | 48 |
4 |
| FSRV 109 | Food Service Personnel Mgmt | 48 |
4 |
| FSRV 112 | Nutrition for the Food Industry | 36 |
3 |
| FSRV 151 | Food Service Management I | 84 |
7 |
| FSRV 200 | Food Service Computer Applications | 36 |
2 |
| FSRV 240 | Food Service Management II | 84 |
5 |
| MATH 100 | Occupational Math | 54 |
5 |
| PSY 180 | Interpersonal & Organizational Psychology | 54 |
5 |
| TOTAL (approx. 6 quarters) |
1998 |
116 |
|