Culinary Arts

Culinary Arts Foundations - AAS

Note: SCC is currently not accepting new students into this program.

Major: 
3156
Effective term: 
2014 Fall
Final term: 
2016 Fall
Award: 
AAS
Total credits required: 
60
Description

The Associate in Applied Science (AAS) in Culinary Arts Foundations degree is designed to teach basic cooking techniques and fundamentals associated with the culinary industry. The emphasis is on development of skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving stocks, sauces, soups, and dairy products; study of products and production for cuisines from international cultures; preparation of both hot and cold foods suitable for commercial production; principles and techniques to perform supervisory roles in the food service industry.

Program notes

Students must earn a grade of "C" or better in all courses within the program.

++ indicates any module/suffixed courses.

Admission criteria

Formal application and acceptance into the program is required.

Requirements
Credits:18
CUL105Principles and Skills for Professional Cooking 3
CUL107Principles and Techniques of Garde Manger 3
CUL201International Cuisine 3
CUL203American Regional Cuisine 3
 
CUL211BBProfessional Cooking Practicum 3
(CUL211BA,corequisite of CUL211BB, will be waived by the Instructor or Program Director.)
 
CUL225Supervisory Functions in Food Service 3
Restricted Electives
Credits:15-20
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
General Education
General Education RequirementCredits 22-27
 
General Education CoreCredits 12-17
 
First-Year CompositionCredits 6
ENG101First-Year Composition (3) OR
ENG107First-Year Composition for ESL (3) AND
ENG102First-Year Composition (3) OR
ENG108First-Year Composition for ESL (3) 6
 
Oral CommunicationCredits 3
Any approved general education course from the Oral Communication area. 3
 
MathematicsCredits 3-5
Any approved general education course from the Mathematics area. 3-5
 
General Education DistributionCredits 10
 
Humanities and Fine ArtsCredits 3
Any approved general education course from the Humanities and Fine Arts area. 3
 
Social and Behavioral SciencesCredits 3
Any approved general education course from the Social and Behavioral Sciences area. 3
 
Natural SciencesCredits 4
Any approved general education course from the Natural Sciences area. 4
Competencies
  1. Identify, describe and apply principles of basic cooking techniques to include stocks, sauces, soups, entrees and basic egg dishes. (CUL105)
  2. Identify and describe types of cooking establishments, equipment and utensils common in the hospitality industry. (CUL105, CUL225)
  3. Employ sanitation, safety, time management skills necessary for the industry. (CUL105, CUL107, CUL201, CUL203, CUL211BB)
  4. Identify, describe and practice the food preparation, cooking, and presentation techniques and methods that are basic to Garde Manger work. (CUL107, CUL211BB)
  5. Identify and practice cooking techniques common to international cultures, including identification and use of spices, proteins, starches, vegetables, sauces and unique food products. (CUL201)
  6. Apply practical preparation skills to production of cuisine produced in various regions of the United States, including menu development for particular areas. (CUL203)
  7. Describe and apply principles of food preparation of hot and cold foods for commercial kitchens to include salads, soups, stocks, sauces, entrees, starches and vegetables. (CUL211BB)
  8. Identify principles and techniques of supervision including theories of time management, staffing, problem solving, labor laws, performance evaluations and motivation techniques. (CUL225)