Culinary Arts ���������������������������������������������������������������������������������

Second Semester (Spring)

COS-273 Instructor Concepts II COS-274 Instructor Practicum II

Total Credit Hours Required

5 7

24

This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities�

Students will be provided theoretical knowledge/ practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism� Courses include sanitation/ safety, baking, garde manger, culinary fundamentals/ production skills, nutrition, customer service, purchasing/cost control, and human resource management� Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef� American Culinary Federation certification may be available to graduates� With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager� The Culinary Arts program is accredited by:

American Culinary Federation Education Foundation Accrediting Commission (ACFEF)

180 Center Place Way St� Augustine, FL 32095 Phone: (904) 824-4468 or (800) 624-9458 www�acfchefs�org/ACF/Education/Accreditation/ACF/ Education/Accreditation/

Culinary Arts Associate in Applied Science Degree (A55150)

Courses requiring a grade of “C” or better: ACA, CUL, HRM, and WBL

First Semester (Fall)

ACA-115 Success & Study Skills CUL-110 Sanitation & Safety CUL-140 Culinary Skills I CUL-140A Culinary Skills I Lab CUL-150 Food Science ENG-111 Writing and Inquiry MAT-110 Math Measurement & Literacy

Second Semester (Spring)

CUL-160 Baking I CUL-170 Garde Manger I CUL-240 Culinary Skills II CUL-240A Culinary Skills II Lab HRM-245 Human Resource Mgmt - Hosp

Credits

1 2 5 1 2 3 3

3 3 5 1 3

Third Semester (Summer)

WBL 112 Work-Based Learning I 2

Fourth Semester (Fall)

CUL-112 Nutrition for Food Service CUL-230 Global Cuisines CUL-260 Baking II CUL-270 Garde Manger II HRM-225 Beverage Management 3 5 3 3 3

Fifth Semester (Spring)

COM-231 Public Speaking CUL-135 Food & Beverage Service CUL-135A Food & Beverage Service Lab CUL-250 Classical Cuisine HRM-220 Cost Control - Food & Bev HUM-115 Critical Thinking PSY-150 General Psychology

Total Credit Hours Required

3 2 1 5 3 3 3

71

Culinary Studies Certificate (C55150L1)

This certificate offers students an introductory opportunity to foodservice industry and culinary operations� The certificate is designed to enhance the professional knowledge of individuals who desire to obtain entry-level employment in industrial, institutional and commercial foodservice operations� The Culinary Studies Certificate course work can be of particular value to: 1� Individuals already employed in the fields of hospitality or foodservice who desire to increase their knowledge of culinary techniques within a professional kitchen� 2� Students who are currently completing or who have previously completed the requirements of the ACEF (American Culinary Federation

Education Foundation) Apprenticeship or USDL

Journeyworker Apprenticeship� Students interested in completing the Culinary Studies Certificate have the following options� 1� The Culinary Studies Certificate course work can be applied toward the course requirements for the College’s associate degree in Culinary Arts�

Students can graduate with both the certificate and the A�A�S�

2� Students can earn the certificate and then complete the requirements of the Culinary Arts A�A�S degree at a later time�