Learning Outcomes:

Upon successful completion of the Culinary Arts degree program requirements, graduates will:

1. become familiar with the purchasing, storage, and handling of meat, fish, poultry and dry goods in a food service environment
2. demonstrate proper selection and use of equipment in a commercial kitchen setting
3. demonstrate their understanding of food service management tools, (menu, recipe detail cost cards, specification sheets, inventory, prep sheets, production sheets) and the ability to use them successfully
4. have learned safe food handling for the foodservice and demonstrate their ability to strategize their approach to food safety in a commercial foodservice setting
5. demonstrate the ability to identify appropriate cooking techniques for a menu item and demonstrate competency in deployment of those techniques
6. demonstrate the ability to scan a variety of foodservice styles (American/Russian and French) for the appropriate balance of colors, textures, proportion and nutrition
7. demonstrate the ability to discuss appropriate food and beverage pairing
8. demonstrate an understanding of wine, beer and spirits service
9. demonstrate an understanding of management structures for front and back of house operations
10. demonstrate the ability to identify a food business opportunity and develop a plan for creation of that business

College Requirements:

Civic Engagement Experiences:

Writing Intensive Requirement:

One (1) Writing Intensive course in any discipline is required. Participation in a Learning Community that includes ENG 1200  or ENG 2400  also satisfies this requirement.

Required Core (4 Courses, 12 Credits):

When Required Core courses are specified for a category, they are strongly suggested and/or required for the major

* Note: You may elect to take a math or science course that is 4 credits or more. TAP counts 3 credits towards the requirements and the 4th credit as an elective.

• ENG 1200 - English Composition I 3 Credit(s)
• ENG 2400 - English Composition II 3 Credit(s)
• Mathematical & Quantitative Reasoning Course 3 Credit(s) *
• Life & Physical Sciences Course 3 Credit(s) *

Flexible Core (3 Courses, 9 Credits):

When Flexible Core courses are specified for a category, they are strongly suggested and/or required for the major

Select one (1) course from three (3) Groups A to E for a total of nine (9) credits. Each Course Must be in a Different Discipline

Each Course Must be in a Different Discipline

Major Requirements (14 Courses, 38 Credits):

• CA 990 - Culinary Concepts 3 Credit(s)
• TAH 7100 - Introduction to Professional Food Service 3 Credit(s)
• CA 100 - Culinary Arts I: Skills 3 Credit(s)
• CA 200 - Culinary Arts II: Major Techniques 3 Credit(s)
• CA 1100 - Baking and Pastry 3 Credit(s)
• CA 2100 - Food Safety and Sanitation Certification 1 Credit(s)

• AND

• CA 300 - Garde Manger and Charcuterie 3 Credit(s) or
• CA 1200 - Patisserie 3 Credit(s)

• AND

• CA 6000 - Beverage Management 3 Credit(s) or
• TAH 4300 - Event Catering Management 3 Credit(s)

• AND

• CA 7200 - Restaurant and Food Service Operations 3 Credit(s)
• CA 7400 - Menu and Dining Room Management 3 Credit(s)
• CA 9000 - Global Culinary Improvisation 3 Credit(s)
• CA 9200 - Internship in Culinary Arts 3 Credit(s)
• CA 5000 - Food and Beverage Cost Control 3 Credit(s)
• HE 1400 - Critical Issues in Personal Health 1 Credit(s)

Electives:

Total Credits: 60