Program Overview
Introduction to the Culinary Arts Program
The Culinary Arts program at Gallatin College is designed to prepare students for a variety of careers in the culinary arts profession. Through relevant coursework and experiential education, students will gain the skills and knowledge necessary to succeed in small restaurants, large food service facilities, and other related industries.
A.A.S. in Culinary Arts
The Associate of Applied Science (A.A.S.) degree in Culinary Arts is a 62-credit program that combines traditional culinary arts coursework with unique offerings aligned with Montana's food culture and strong tourism industry. This degree will lead to a variety of culinary and food service positions in the local food services industry.
Program Details
- The program has several introductory level courses in common with MSU's College of Education, Health, and Human Development's Hospitality Management bachelor's degree.
- Students completing an Associate's Degree in Culinary Arts may choose to continue their education to complete the Bachelor's in Hospitality Management.
- The Culinary Arts program is part of Gallatin College MSU, southwest Montana's two-year college.
- The program has limited openings and has been at full capacity in recent years, so early application is recommended.
Affordability
The cost of tuition at Gallatin College MSU is nearly half that of a traditional 4-year degree program elsewhere.
Unique Opportunities
At Gallatin College MSU, students are offered hands-on experiences in labs, studios, teaching farms, and in the surrounding wilderness.
Flexible Schedule
Most students work full-time, and class schedules usually accommodate students with responsibilities outside of school.
Prepared for Success
Culinary Arts graduates are prepared to:
- Become familiar with hospitality careers and opportunities within the industry
- Utilize social media, trade publications, and professional organizations to seek continuing education
- Develop awareness of organizational structure and departmental functions in the foodservice industry
- Demonstrate proficiency in dining room service, knowledge of different types of service, and achieve customer service goals
- Develop cold kitchen skills needed for the preparation of buffets, platters, and display pieces
- Evaluate leadership styles and roles while developing human relation skills
- Prepare for advancement in the food service industry
- Plan appropriate menus for a variety of foodservice operations and types of service
- Develop knowledge of alcoholic and non-alcoholic beverages, appreciate food and wine pairings, and become familiar with laws that regulate responsible alcohol service
- Understand the fundamentals of baking and science involved in preparing baked goods
- Use, clean, and maintain equipment needed for baking
Skills for the Workforce
Graduates of the Culinary Arts program at Gallatin College MSU are prepared to:
- Understand and apply basic safety and sanitation principles in foodservice
- Ensure consumer health by emphasizing personal hygiene and safe food handling practices
- Apply legal and regulatory knowledge relating to sanitation and safety in the workplace
- Demonstrate the skill set of a culinarian through safe equipment operating techniques, knife skills, proper tool utilization, maintaining a clean work station, and successfully apply principles of cooking to create food products
- Comprehend and perform math needed for foodservice operations
- Understand purchasing and receiving practices in foodservice operations
- Apply standards of quality and governing regulations to purchasing practices
- Properly receive and store goods
- Consider nutrient requirements when planning a menu and preparing food
- Describe characteristics, functions, and food sources of primary nutrients and the best way to maximize retention during preparation and storage
Sample Course Plan
Year One
| Fall | Spring | Summer | |
|---|---|---|---|
| CULA 102 - Introduction to Culinary Arts | 3 | ||
| CULA 105 - Food Safety Sanitation | 1 | ||
| NUTR 221CS - Basic Human Nutrition | 3 | ||
| M 108 - Business Mathematics | 3 | ||
| WRIT 101W - College Writing I | 3 | ||
| CULA 103 - Professional Chef I | 4 | ||
| CULA 161 - Meats and Vegetables | 3 | ||
| CULA 220 - Purchasing and Cost Control | 2 | ||
| CULA 157 - Pantry and Garde Manager | 3 | ||
| CULA 265 - Dairy Foods and Culturing | 2 | ||
| CULA 298 - Internship | 3 |
||
| One or more of the following: | 3 |
||
| SFBS 296 - Practicum: Towne's Harvest (Su) | |||
| HTR 220 - Sustainability in the Hospitality Industry (Sp) | |||
| Year Total: | 13 | 14 | 6 |
Year Two
| Fall | Spring | Summer | |
|---|---|---|---|
| CULA 104 - Professional Chef II | 4 | ||
| CULA 247 - Bar and Beverage Management | 3 | ||
| CULA 255 - Montana Meats and Charcuterie | 3 | ||
| CULA 123 - American Regional Cuisine | 3 | ||
| COMX 106 - Communicating in a Dynamic Workplace | 3 | ||
| CULA 165 - Baking and Pastry | 4 | ||
| CULA 131 - World Cuisine | 3 | ||
| CULA 250 - Hospitality Supervision and Customer Service | 3 | ||
| CULA 280 - Senior Practicum | 3 | ||
| Year Total: | 16 | 13 |
Total Program Credits: 62