To graduate with a specialization in Culinary Arts, students must complete the following required courses plus the general breadth requirements for the associate degree.
REQUIRED COURSES: |
Units
|
CULART 010
|
Restaurant Service and Catering I |
5.5
|
CULART 011
|
Restaurant Service and Catering II |
5.5
|
CULART 101
|
Introduction to Hospitality and Customer Service |
3
|
CULART 160
|
Introduction to Foods |
3
|
CULART 161
|
Quantity Food Preparation |
3
|
CULART 180
|
Small Business and Catering Management |
5.5
|
CULART 201
|
Management of Human Resources in Hospitality |
3
|
CULART 225
|
Sanitation and Safety |
3
|
CULART 240
|
Procurement, Purchasing and Selection |
3
|
CULART 250
|
Food, Wine and Beverage Service Concepts |
3
|
CULART 275
|
Food, Beverage and Labor Cost Control |
3
|
CULART 280
|
Principles of Food and Beverage Management |
3
|
|
Total Units
|
43.5
|
PROGRAM LEVEL OUTCOMES:
- Demonstrate to the instructor during the final exam how to use a knife and the basic knife cuts
- Demonstrate how to calculate food costs as it applies to menus by pricing a menu as part of the final in this course
- Demonstrate that they understand optimal quantity, price and standard specifications of ordering by completing a class project that showcases each component of purchasing
- Demonstrate to the instructor by recalling the top five problems that the restaurant industry encounters on a final exam
- Recall on a written exam how to derive the 'Break-even Point' of a restaurant
- Define and recall on a written exam the purchasing function
- Recall the seven areas of an HACCP plan
- Be prepared to transfer a core curriculum to an accredited, four-year college or university with junior class standing in Culinary Arts or a related major
|
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On-time Completion Rates and Estimated Cost of Program