Learning Outcomes:

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

1. demonstrate proper selection and use of equipment in a commercial kitchen setting
2. 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
3. learn safe food handling for the foodservice and demonstrate their ability to strategize their approach to food safety in a commercial foodservice setting
4. develop the ability to identify appropriate cooking techniques for a menu item and demonstrate competency in deployment of those techniques
5. develop the ability to scan a variety of foodservice styles (American/Russian and French) for the appropriate balance of colors, textures, proportion and nutrition
6. develop their ability to discuss appropriate food and beverage pairing
7. demonstrate an understanding of wine, beer and spirits service
8. demonstrate an understanding of management structures for front and back of house operations
9. have the ability to identify a food business opportunity and develop a plan for creation of that business

Culinary Arts Concentration Learning Outcomes:

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

1. gain familiarity with proper procedures for preserving and presenting proteins

Baking and Pastry Concentration Learning Outcomes:

Upon successful completion of the Baking and Pastry Concentration requirements, graduates will:

1. demonstrate their understanding of and an ability to succeed in an array of career tracks within the Baking and Pastry field. 

College Requirements:

Civic Engagement Experiences:

One (1) Civic Engagement experience satisfied by Civic Engagement Certified or Civic Engagement Component course or approved outside activity.

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

Major Requirements (9 Courses, 24 Credits):

• CA 990 - Culinary Concepts 3 Credit(s)
• CA 100 - Culinary Arts I: Skills 3 Credit(s)
• CA 1100 - Baking and Pastry 3 Credit(s)
• CA 2100 - Food Safety and Sanitation Certification 1 Credit(s)
• CA 5000 - Food and Beverage Cost Control 3 Credit(s)

• AND

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

• AND

• CA 7000 - Industry Exploration and Entrepreneurship 2 Credit(s)
• CA 9200 - Internship in Culinary Arts 3 Credit(s)
• TAH 7100 - Introduction to Professional Food Service 3 Credit(s)

Concentrations (5 Courses, 15 Credits):

Select one (1) of the following concentrations:

Electives:

0 credits sufficient to meet required total of 60 credits

Total Credits: 60