Program Overview

Introduction to the Culinary Arts Program

The Culinary Arts program at the College of Rural and Community Development, Community and Technical College, is designed to prepare students for a career in the expanding field of culinary arts. Graduates can seek employment in food production or in management of restaurants, bakeries, hotels, hospitals, camps, or any other facility that requires food service as part of its operation.

Program Offerings

The department offers both an Associate of Applied Science (A.A.S.) degree and a certificate in Culinary Arts. The program provides students with the knowledge and skills necessary to succeed in the culinary industry.

Certificate Program

The Certificate program in Culinary Arts requires a minimum of 37 credits. To complete the certificate, students must:

• Complete the general university requirements
• Complete the certificate requirements, which include:
  • CAH F105: Principles of Food Service (3 credits)
  • CAH F140: Culinary I - Principles and Techniques (4 credits)
  • CAH F145: Bakery Production I (5 credits)
  • CAH F150: Food Service Sanitation (2 credits)
  • CAH F152: Supervisory Development (2 credits)
  • CAH F161: Pastry Tube Art (1 credit)
  • CAH F256: Restaurant and Hospitality Cost Management (2 credits)
• Complete 2 credits from the following culinary specialty electives:
  • CAH F117: Art in Cake Icing (2 credits)
  • CAH F154: Food and Beverage Service (2 credits)
  • CAH F160: Principles of Nutrition (2 credits)
  • CAH F170: Gourmet Cooking (2 credits)
  • CAH F171: Gourmet Baking (2 credits)
  • CAH F172: Gourmet Asian/Oriental Cooking (2 credits)
  • CAH F175: Protein Fabrication (3 credits)
  • CAH F257: Introduction to Wine Appreciation (1 credit)
  • CAH F258: Intermediate Wine Appreciation (1 credit)
• Complete one of the following concentrations:
  • Culinary Arts:
    • CAH F141: Culinary II - Stocks, Soups and Sauces (4 credits)
    • CAH F146: Introduction to Bakery and Pastry (4 credits)
  • Culinary Arts: Baking:
    • CAH F146: Introduction to Bakery and Pastry (4 credits)
    • CAH F247: Bakery Production III (5 credits)
  • Culinary Arts: Cooking:
    • CAH F141: Culinary II - Stocks, Soups and Sauces (4 credits)
    • CAH F242: Culinary III - Vegetables and Starches (4 credits)

A.A.S. Degree Program

The A.A.S. degree program in Culinary Arts requires a minimum of 69 credits. To complete the degree, students must:

• Complete the general university requirements
• Complete the A.A.S. degree requirements
• Complete the following program (major) requirements:
  • CAH F105: Principles of Food Service (3 credits)
  • CAH F140: Culinary I - Principles and Techniques (4 credits)
  • CAH F141: Culinary II - Stocks, Soups and Sauces (4 credits)
  • CAH F145: Bakery Production I (5 credits)
  • CAH F146: Introduction to Bakery and Pastry (4 credits)
  • CAH F150: Food Service Sanitation (2 credits)
  • CAH F152: Supervisory Development (2 credits)
  • CAH F242: Culinary III - Vegetables and Starches (4 credits)
  • CAH F243: Culinary IV - A la Carte Cookery (4 credits)
  • CAH F247: Bakery Production III (5 credits)
  • CAH F248: Intermediate Baking and Pastry (4 credits)
  • CAH F250: Garde-Manger (4 credits)
  • CAH F253: Storeroom Purchasing and Receiving (2 credits)
  • CAH F255: Human Resource and Supervision in Hospitality (3 credits)
  • CAH F256: Restaurant and Hospitality Cost Management (2 credits)

Academic Requirements

Students must earn a C grade (2.0) or better in each course to satisfy the program requirements.