The Culinary Arts Associate in Arts (AA) degree through Lake Tahoe Community College (LTCC) is designed to provide students with knowledge of management theories, operational and culinary competencies necessary to successfully enter the industry as a lead cook or management position upon completion. Students will take a variety of classes that include food safety and sanitation, culinary fundamentals, baking and pastry arts, nutrition, international cuisine, hospitality management operations, and advanced culinary concepts. Courses align to the American Culinary Federation Education Foundation (ACFEF) standards for related instruction requirements. This program will prepare students for supervisory positions in the industry.
The Lake Tahoe Community College Culinary Arts Associate degree will launch the new program design in the 2021/2022 academic year. The newly-redesigned program will align to American Culinary Federation Education Foundation (ACFEF) standards as outlined in their related instruction requirements and competencies checklist. The program courses are also aligned to the ACFEF's recommended sequence.
The Culinary Arts program also revised the current course outlines for CUL 101, CUL 102, and CUL 103A to directly align with their respective related instruction requirements from the ACFEF.
The Culinary Arts program will add four new courses, one of which is a Hospitality Management course that covers a wide array of relevant topics including dining room service, beverage management, purchasing, receiving, and supervisory management.
Students enrolled in the Culinary Arts program, pursuing either the Certificate of Achievement or Associate degree have the option to also register as an ACF apprentice, permitting them to work full-time in a food-service establishment while completing their related instruction requirements through the Tahoe Culinary Academy at LTCC.
Upon successful completion of the LTCC Culinary Arts Certificate of Achievement and/or Culinary Arts Associate Degree, students will also be eligible to test for the ACF’s Certified Culinarian (CC©) certification; pending students meet the 2,000-hour work experience requirement.
A. GENERAL EDUCATION REQUIREMENTS
B. REQUIRED COURSES
29.5 units distributed as follows:
All courses from the following (29.5 units):
CUL 101 Introduction to Culinary Arts and Foodservice (3)
CUL 102 Principles and Practices of Basic Food Preparation (4.5)
CUL103A Food Safety & Sanitation (3)
CUL 104 Principles and Practices of Baking and Pastry Arts (4)
CUL 107 Culinary Nutrition (3)
CUL 108 Advanced Culinary Methods & Concepts (4.5)
CUL109 American & International Cuisines (3)
HSP140 Hospitality Management Operations (4.5)
(Y1 or S1)
|CUL 101||Introduction to Culinary Arts and Foodservice ||3||Q1|
|CUL 102||Principles and Practices of Basic Food Preparation ||4.5||Q1|
|CUL103A||Food Safety & Sanitation||3||Q1|
|CUL 104||Principles and Practices of Baking and Pastry Arts||4||Q2|
|CUL 107||Culinary Nutrition||3||Q2|
|CUL 109 ||American & International Cuisines ||3||Q2|
|CUL 108||Advanced Culinary Methods & Concepts ||4.5||Q3|
|HSP140||Hospitality Management Operations ||4.5||Q3|