Page 138 - Southwestern Community College Catalog 2019-2020

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CULINARY ARTS
This curriculum provides speci c training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full-service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, op- erational ef ciencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/ cost control, and human resource management.
Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certi cation may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.
ASSOCIATE IN APPLIED SCIENCE DEGREE (AAS) - A55150 FALL SEMESTER 1
Pre x Number ACA 111
CIS 110 CUL 110 CUL 110A CUL 112
CUL 140 CUL 160
Title Class
Lab Clinical Credit 0 0 1 2 0 3 0 0 2 2 0 1 0 0 3 6 0 5 4 0 3
14 0 18
4 0 3 8 0 5 4 0 3 0 0 3
2 0 3
2 0 3 18 0 17
0 20 2
0 10 1 0 10 1 0 20 2
SPRING SEMESTER 1
College Student Success Introduction to Computers Sanitation & Safety Sanitation & Safety Lab Nutrition for Foodservice Culinary Skills I
1 2 2 0 3 2 1
CUL 170
CUL 240
CUL 260
ENG 111
Choose one of the following:
MAT 110 Mathematical Measurement & Literacy2
Baking I
Totals 11
Garde Manger Culinary Skills II Baking II
Writing and Inquiry
1 1 1 3
2 8
0
0 0 0
MAT 143 Quantitative Literacy Totals
SUMMER SEMESTER
Choose one of the following:
WBL 112
OR
WBL 111 and WBL 121
Work-Based Learning I
Work-Based Learning I Work-Based Learning II Totals
2019-20 Catalog