Program Overview

Introduction to the Culinary Arts Program

The Culinary Arts program at the College of Rural and Community Development, Tanana Valley Campus, is designed to prepare students for a career in the expanding field of culinary arts. Graduates can seek employment in food production or 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 concentrations include Baking, Cooking, and Culinary Arts.

Certificate Program Requirements

To complete the certificate program, students must:

• Complete the general university requirements
• Complete the certificate requirements, which include computation content in CAH F256
• Complete the following courses:
  • CAH F105: Principles of Food Service (3 credits)
  • CAH F140: Food Production I (5 credits)
  • CAH F145: Bakery Production I (5 credits)
  • CAH F150: Sanitation (1 credit)
  • CAH F152: Supervisory Development (2 credits)
  • CAH F161: Pastry Tube Art (1 credit)
  • CAH F256: Food Service Accounting (2 credits)
• Complete 2 credits from the following culinary specialty electives:
  • CAH F117: Art in Cake Icing (2 credits)
  • CAH F154: Dining Room 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: Introduction to Meat Cutting (2 credits)
  • CAH F257: Oenology-Hospitality Industry I (1 credit)
  • CAH F258: Oenology-Hospitality Industry II (1 credit)
• Complete one of the following concentrations:
  • Culinary Arts:
    • CAH F141: Food Production II (5 credits)
    • CAH F146: Bakery Production II (5 credits)
  • Culinary Arts: Baking
    • CAH F146: Bakery Production II (5 credits)
    • CAH F247: Bakery Production III (5 credits)
  • Culinary Arts: Cooking
    • CAH F141: Food Production II (5 credits)
    • CAH F242: Food Production III (5 credits) The minimum credits required for the certificate program is 37 credits.

A.A.S. Degree Requirements

To complete the A.A.S. degree program, 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: Food Production I (5 credits)
  • CAH F141: Food Production II (5 credits)
  • CAH F145: Bakery Production I (5 credits)
  • CAH F146: Bakery Production II (5 credits)
  • CAH F150: Sanitation (1 credit)
  • CAH F152: Supervisory Development (2 credits)
  • CAH F242: Food Production III (5 credits)
  • CAH F243: Food Production IV (5 credits)
  • CAH F247: Bakery Production III (5 credits)
  • CAH F248: Bakery Production IV (5 credits)
  • CAH F250: Garde-Manger (2 credits)
  • CAH F253: Storeroom Purchasing and Receiving (2 credits)
  • CAH F255: Food Service Management (2 credits)
  • CAH F256: Food Service Accounting (2 credits) The minimum credits required for the A.A.S. degree program is 69 credits. Students must earn a C grade or better in each course.