Students learn skills for positions in food preparation for institutional, restaurant, airlines, catering, convention center, cruise line, supermarket, and hotel foodservice operations. The associate degree will provide students with a broad and advanced-based general education, which will prepare them for global citizenry. Students will enhance their skills in a variety of coursework including International Cuisines and Cost Control for Hospitality. There are course material fees associated with this program that range from $355.00 - $400.00. Additionally, school-specific chef’s uniform and discipline-specific tools and equipment costs are approximately $80.00.
30
The Associate Degree in Culinary Arts provides students the advanced Culinary skill to obtain employment as line cooks, sous Chef, and Front-of-the-House coordinator. Coursework include International cuisines, Cost Control in Hospitality, Baking for Culinary and Restaurant Operation.
1. Students will be able to organize and develop Front-of-the-House (FOH) procedures and applying Cost Control measures for foodservice operations.
2. Students will be able to apply and demonstrate the cooking ability of various techniques in a commercial kitchen environment with the enhancement of International Cuisine for Back-of-the- House operation.
The program aligns with LBCC’s mission in providing equitable student learning and achievement, and workforce development to our diverse community. Furthermore, the program offers students a pathway to attain career and educational goals.
Program Requirements –
Required Courses Units
CULAR 10 Intro To Hospitality 3
CULAR 20 App. Food Serv Sanit In Hotel/Rstr Mgmt 2
CULAR 90 Intro To Culinary Skills & Principles 4
CULAR 211 Intermed. Culinary Skills & Principles 3
CULAR 222A Rest. Operation 4
CULAR 222B Rest. Practicum 4
CULAR230 Baking for Culinary Students 3
CULAR215 Buffet and Catering 2
CULAR225 Product & Menu Development 2
CULAR30 Cost Control in Hospitality 3
SubtotalUnits 30
INADDITION, Complete 5-6 units from the following
CULAR218 World Cuisine: Asian 3
CULAR219 World Cuisine: Mediterranean 3
CULAR216 World Cuisine: American Regionals 3
CULAR217 Vegetarian And Specialty Cuisine 2
Total Units in the Major 35-36
RECOMMENDED but not required courses:
LEARN11 Introduction to Study Skills 1
MATH825 Culinary Math 1
COSA 1 Computer and Information Competency 1
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