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AAS - Advanced Professional Culinary Arts

Array
(
    [ac] => 
    [award] => AAS
    [cips_code] => 12.0503
    [col_mor] => 
    [colleges] => 
    [comps] => Array
        (
            [data] => Array
                (
                    [row_0] => Identify, describe and apply advanced fabrication, preparation and presentation methods for varied meat products. (CUL235)
                    [row_1] => Identify, describe and apply advanced fabrication, preparation and presentation methods for varied fish and seafood products. (CUL236)
                    [row_2] => Identify, describe and apply advanced fabrication, preparation and presentation methods for varied game and poultry products. (CUL237)
                    [row_3] => Identify and apply techniques for the preparation of simple and complex salad and sandwiches. (CUL255)
                    [row_4] => Demonstrate and identify key elements in the production of hors d'oeuvres, canapes, and appetizers. (CUL256)
                    [row_5] => Demonstrate and describe appropriate techniques for production of base products and sauces for a bakeshop. (CUL265)
                    [row_6] => Demonstrate and describe appropriate practices for hands-on production of high quality breads and rolls. (CUL266)
                    [row_7] => Describe and perform the preparation of complex pastries, pies and cakes. (CUL267)
                    [row_8] => Demonstrate techniques and procedures necessary to produce decorative and design items and show pieces using chocolates and sugars. (CUL268)
                )

            [type] => list
            [track] => 0
        )

    [description] => The Associate in Applied Science (AAS) in Advanced Professional Culinary Arts program provides a comprehensive, hands-on course of study. It is designed to enhance and refine the skills of graduates from basic culinary arts certificate programs and to provide skills to advance the careers of current employees in the culinary industry. Instruction emphasizes specialized techniques in preparation and use of meats, seafoods, poultry and game, including production of stocks, sauces and butchering. Professional baking and pastry courses cover preparation of base products, sauces, breads and rolls, pastries, pies, cakes and decorative and design work with chocolate and sugar. Advanced garde manger instruction is provided in creating complex salads, sandwiches, appetizers and hors d'oeuvres.
    [final_term] => 9999
    [first_term] => 2013 Summer I
    [first_term_semester] => Summer I
    [first_term_year] => 2013
    [gba] => April 23, 2013
    [gpa] => 2.00
    [ic] => Hospitality (58)
    [id] => 60612
    [init_col] => Scottsdale Community College
    [last_updated] => 02/06/2013
    [major] => 3045
    [occ_area] => Hospitality and Tourism
    [prereq_cred] => 0-34
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                                    [data] => High School diploma or GED AND
                                    [colspan] => 3
                                )

                        )

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                            [col_0] => Array
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                                    [data] => A score of 37 or higher on the math portion of the ASSET Placement Test AND
                                    [colspan] => 3
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                            [col_0] => Array
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                                    [data] => Certificate of Completion in Culinary Arts (5363)(34)
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                                    [data] => OR
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                                    [data] => Two years of work experience in a professional kitchen position OR
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                                    [data] => Permission of Program Director
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                                    [data] =>  0-34
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    [prog_avail] => 
    [prog_notes] => Students must earn a grade of "C" or better for all courses within the program.

++ indicates any module/suffixed courses.
    [req_crs_cred] => 18
    [req_crs] => Array
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            [type] => table
            [data] => Array
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                    [row_0] => Array
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                            [col_0] => Array
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                                    [data] => CUL235
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                            [col_1] => Array
                                (
                                    [data] => Advanced Culinary Techniques I - Meats
                                )

                            [col_2] => Array
                                (
                                    [data] =>   2
                                )

                        )

                    [row_1] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL236
                                )

                            [col_1] => Array
                                (
                                    [data] => Advanced Culinary Techniques II - Seafood
                                )

                            [col_2] => Array
                                (
                                    [data] =>  2
                                )

                        )

                    [row_2] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL237
                                )

                            [col_1] => Array
                                (
                                    [data] => Advanced Culinary Techniques III - Game and Poultry
                                )

                            [col_2] => Array
                                (
                                    [data] =>  2
                                )

                        )

                    [row_3] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL255
                                )

                            [col_1] => Array
                                (
                                    [data] => Advanced Garde Manger I - Salads and Sandwiches
                                )

                            [col_2] => Array
                                (
                                    [data] =>  2
                                )

                        )

                    [row_4] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL256
                                )

                            [col_1] => Array
                                (
                                    [data] => Advanced Garde Manger II - Appetizers and Hors d'Oeuvres
                                )

                            [col_2] => Array
                                (
                                    [data] =>  2
                                )

                        )

                    [row_5] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL265
                                )

                            [col_1] => Array
                                (
                                    [data] => Professional Baking I - Base Products and Sauces
                                )

                            [col_2] => Array
                                (
                                    [data] =>  2
                                )

                        )

                    [row_6] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL266
                                )

                            [col_1] => Array
                                (
                                    [data] => Professional Baking II - Breads and Rolls
                                )

                            [col_2] => Array
                                (
                                    [data] =>  2
                                )

                        )

                    [row_7] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL267
                                )

                            [col_1] => Array
                                (
                                    [data] => Professional Baking III - Pastries, Pies and Cakes
                                )

                            [col_2] => Array
                                (
                                    [data] =>  2
                                )

                        )

                    [row_8] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL268
                                )

                            [col_1] => Array
                                (
                                    [data] => Professional Baking IV - Decorative and Design Work
                                )

                            [col_2] => Array
                                (
                                    [data] =>  2
                                )

                        )

                )

        )

    [rest_elect_cred] => 15-20
    [rest_elect] => Array
        (
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                    [row_0] => Array
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                            [col_0] => Array
                                (
                                    [data] => Students should choose fifteen (15) to twenty (20) credits from the following list of courses to complete a minimum of 60 credits for the AAS degree.
                                    [colspan] => 3
                                )

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                                    [data] =>  
                                    [colspan] => 3
                                    [empty] => 1
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                    [row_2] => Array
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                            [col_0] => Array
                                (
                                    [data] => CUL+++++ Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-20
                                )

                        )

                    [row_3] => Array
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                            [col_0] => Array
                                (
                                    [data] => FRE+++++ Any FRE French courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-4
                                )

                        )

                    [row_4] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => HRM+++++ Any HRM Hotel Restaurant Management courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-20
                                )

                        )

                    [row_5] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => MGT+++++ Any MGT Management courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-6
                                )

                        )

                    [row_6] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => SPA+++++ Any SPA Spanish courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-4
                                )

                        )

                )

        )

    [free_elect_cred] => 
    [free_elect] => Array
        (
            [empty] => 1
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    [gen_ed_cred] => 22-27
    [gen_ed_core_cred] => 12-17
    [first_year_comp_cred] => 6
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                            [col_0] => Array
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                                    [data] => ENG101
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                            [col_0] => Array
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                                    [data] => ENG107
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                                    [data] => ENG102
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                                    [data] => First-Year Composition for ESL (3)
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                                (
                                    [data] =>  6
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                )

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    [oral_com_cred] => 3
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            [type] => table
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                    [row_0] => Array
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                            [col_0] => Array
                                (
                                    [data] => Any approved general education course from the Oral Communication area.
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

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    [crit_reading_cred] => 0-3
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                                    [data] => CRE101
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                                    [data] => College Critical Reading (3) OR equivalent as indicated by assessment.
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                                (
                                    [data] =>   0-3
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    [math_cred] => 3-5
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            [type] => table
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                    [row_0] => Array
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                            [col_0] => Array
                                (
                                    [data] =>  Any approved general education course from the Mathematics area.
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                                (
                                    [data] =>  3-5
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                        )

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        )

    [gen_ed_dist_cred] => 10
    [hum_fine_arts_cred] => 3
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        (
            [type] => table
            [data] => Array
                (
                    [row_0] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => Any approved general education course from the Humanities and Fine Arts area.
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                )

        )

    [soc_beh_sci_cred] => 3
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                    [row_0] => Array
                        (
                            [col_0] => Array
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                                    [data] => Any approved general education course from the Social and Behavioral Sciences area.
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                            [col_2] => Array
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                                    [data] =>  3
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    [nat_sci_cred] => 4
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                            [col_0] => Array
                                (
                                    [data] => Any approved general education course from the Natural Sciences area.
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                                    [data] =>  4
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                )

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    [title] => Advanced Professional Culinary Arts
    [total_credits] => 60
    [url] => https://aztransmac2.asu.edu/cgi-bin/WebObjects/acres.woa/wa/freeForm3?id=60612
    [date_updated] => 05/02/2013
)
Description:
The Associate in Applied Science (AAS) in Advanced Professional Culinary Arts program provides a comprehensive, hands-on course of study. It is designed to enhance and refine the skills of graduates from basic culinary arts certificate programs and to provide skills to advance the careers of current employees in the culinary industry. Instruction emphasizes specialized techniques in preparation and use of meats, seafoods, poultry and game, including production of stocks, sauces and butchering. Professional baking and pastry courses cover preparation of base products, sauces, breads and rolls, pastries, pies, cakes and decorative and design work with chocolate and sugar. Advanced garde manger instruction is provided in creating complex salads, sandwiches, appetizers and hors d'oeuvres.
Major Code: 3045
Award: AAS
First Term: 4134
Total Credits: 60
Last Updated: May 2nd, 2013
Prerequisites:
High School diploma or GED AND
A score of 37 or higher on the math portion of the ASSET Placement Test AND
Certificate of Completion in Culinary Arts (5363)(34)
OR
Two years of work experience in a professional kitchen position OR
Permission of Program Director 0-34
Required Courses: 18
CUL235 Advanced Culinary Techniques I - Meats 2
CUL236 Advanced Culinary Techniques II - Seafood 2
CUL237 Advanced Culinary Techniques III - Game and Poultry 2
CUL255 Advanced Garde Manger I - Salads and Sandwiches 2
CUL256 Advanced Garde Manger II - Appetizers and Hors d'Oeuvres 2
CUL265 Professional Baking I - Base Products and Sauces 2
CUL266 Professional Baking II - Breads and Rolls 2
CUL267 Professional Baking III - Pastries, Pies and Cakes 2
CUL268 Professional Baking IV - Decorative and Design Work 2
Restricted Electives: 15-20 Credits
Students should choose fifteen (15) to twenty (20) credits from the following list of courses to complete a minimum of 60 credits for the AAS degree.
 
CUL+++++ Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses 1-20
FRE+++++ Any FRE French courses 1-4
HRM+++++ Any HRM Hotel Restaurant Management courses 1-20
MGT+++++ Any MGT Management courses 1-6
SPA+++++ Any SPA Spanish courses 1-4
Free Electives: None
General Education: 22-27 Credits
General Education Core: 12-17 Credits
First-Year Composition: 6 Credits
ENG101 First-Year Composition (3) OR
ENG107 First-Year Composition for ESL (3) AND
ENG102 First-Year Composition (3) OR
ENG108 First-Year Composition for ESL (3) 6
Critical Reading: 0-3 Credits
CRE101 College Critical Reading (3) OR equivalent as indicated by assessment. 0-3
Oral Communication: 3 Credits
Any approved general education course from the Oral Communication area. 3
Mathematics: 3-5 Credits
Any approved general education course from the Mathematics area. 3-5
General Education Distributed: 10 Credits
Humanities and Fine Arts: 3 Credits
Any approved general education course from the Humanities and Fine Arts area. 3
Social and Behavioral Sciences: 3 Credits
Any approved general education course from the Social and Behavioral Sciences area. 3
Natural Sciences: 4 Credits
Any approved general education course from the Natural Sciences area. 4
Program Competencies:
  1. Identify, describe and apply advanced fabrication, preparation and presentation methods for varied meat products. (CUL235)
  2. Identify, describe and apply advanced fabrication, preparation and presentation methods for varied fish and seafood products. (CUL236)
  3. Identify, describe and apply advanced fabrication, preparation and presentation methods for varied game and poultry products. (CUL237)
  4. Identify and apply techniques for the preparation of simple and complex salad and sandwiches. (CUL255)
  5. Demonstrate and identify key elements in the production of hors d'oeuvres, canapes, and appetizers. (CUL256)
  6. Demonstrate and describe appropriate techniques for production of base products and sauces for a bakeshop. (CUL265)
  7. Demonstrate and describe appropriate practices for hands-on production of high quality breads and rolls. (CUL266)
  8. Describe and perform the preparation of complex pastries, pies and cakes. (CUL267)
  9. Demonstrate techniques and procedures necessary to produce decorative and design items and show pieces using chocolates and sugars. (CUL268)