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Culinary Arts Technology

The Culinary Arts Technology program provides a solid foundation in the methods and science of cooking through exposure to classical American and international cuisine as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen.


Hospitality and Tourism

Program Curriculum

ASSOCIATE OF APPLIED SCIENCE

FIRST YEAR:
First Semester
  • Introduction to Culinary Arts CUT 1153
    CUT 1153 - Introduction to Culinary Arts. This course is designed as an introduction to the culinary arts industry. The course includes discussions and industry observations to discover the opportunities, trends, problems, and organizations in the field. Three hours lecture. Three hours credit.
  • Culinary Principles I CUT 1114
    CUT 1114 - Culinary Principles I. Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. Two hours lecture. Four hours laboratory. Four hours credit.
  • Sanitation and Safety CUT 1213
    CUT 1213 - Sanitation and Safety. This course basic principles of microbiology, sanitation, and safety procedures for a food service operation. Implementation of sanitation procedures, cost control, and risk reduction standards in a hospitality operation are covered. Two hours lecture. Two hours laboratory. Three hours credit.
  • Principles of Baking CUT 1135
    CUT 1135 - Principles of Baking. This course focuses on fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage. Students will prepare yeast goods, pies, cakes, cookies, and quick breads; and use and care for equipment. Three hours lecture. Four hours laboratory. Five hours credit.
  • Smart Start Pathway SSP 1002
    SSP 1002 – Smart Start Pathway. Students will enroll in the MS Works system and learn three components within the pathway: Career Awareness, Necessary Skills, and Basic Skills. They will develop the foundational skills needed for their careers, learn and practice good work habits and effective communication that is necessary in successful employment. Students will learn how to become prepared to learn new skills for future careers within their region’s workforce sector, identifying the career components that are necessary for middle-skill employment. Students will complete the WorkKeys® assessment in Workplace Documents, Applied Math, and Graphic Literacy which allows students to quantify the foundational skills needed to perform job tasks successfully and enables students to demonstrate they have these skills. Upon completion of this assessment, students will earn a National Career Readiness Certificate, a credential issued by ACT that documents work readiness.
Total 17 Hours
Second Semester
  • Garde Manger CUT 1513
    CUT 1513 - Garde Manger. This course provides orientation to garnishing, preparation of charcuterue items, cold foods, and buffet presentation. It explores the various duties of the modern garde manger. One hour lecture. Four hours laboratory. Three hours credit.
  • Culinary Principles II CUT 1124
    CUT 1124 - Culinary Principles II. This course offers advanced study and application of Culinary Principles I to polish and perfect the techniques of food preparation and cookery emphasizing high standards for food preparation. Two hours lecture. Four hours laboratory. Four hours credit.
  • Menu Planning and Facilities Design CUT 2223
    CUT 2223 - Menu Planning and Facilities Design. This course focuses on the principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability. Effective planning and layout of kitchen and equipment will also be emphasized. Three hours lecture. Three hours credit.
  • *Approved Technical Electives (7)
Total 17 Hours
SECOND YEAR:
First Semester
  • American Regional Cuisine CUT 2314
    CUT 2314 - American Regional Cuisine. This exploration of the American Cuisine concept emphasizing freshness, seasonality, nutrition, indigenous ingredients, and presentation. It is a thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. Two hours lecture. Four hours laboratory. Four hours credit.
  • International Cuisine CUT 2424
    CUT 2424 - International Cuisine. This course is a study of cuisines of the world with emphasis on use of authentic ingredients, methods, and terminology. Two hours lecture. Four hours laboratory. Four hours credit.
  • *Approved Technical Electives (7)
Total 15 Hours
Second Semester
  • English Composition I ENG 1113
    ENG 1113 - English Composition I (Prerequisite: ENG 0124 or ENG 1033 with C or appropriate placement score). This course prepares the student to think critically and compose texts for academic and professional rhetorical situations. Three hours lecture. Three hours credit.
  • College Algebra MAT 1313 OR Natural Science w/Lab (4)
  • Humanities/Fine Arts Elective (3)
  • English Composition II ENG 1123 OR Public Speaking I SPT/COM 1113 OR Social/Behavioral Science (3)
  • Social/Behavioral Science Elective (3)
Total 15 Hours

(Option One) A Technical Certificate may be earned after successfully completing the first 31 hours of career technical coursework.

(Option Two) An Advanced Technical Certificate may be earned after successfully completing the first 46 hours of career technical coursework.

(Option Three) An AAS Degree may be earned after successfully completing required career technical and academic coursework.

*Approved Technical Electives: BOT 1273, BOT 1313, BOT 1763, BOT 1823, BOT 2433, BPT 1224, BPT 1234, BPT 1314, BPT 2214, BPT 2324, BPT 2334, CUT 1613, CUT 2114, CUT 2124, CUT 2243, CUT 2514, CUT 2923, WBL 1913, WBL 1923, or other technical or academic elective approved by instructor/advisor.

Enrollment in a minimum of 15 hours each semester is recommended for eligibility for state aid, institutional scholarships, and the tuition break.

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