The Associate in Sciencein Advanced Culinary Arts (AS in Advanced Culinary Arts) prepares students foremployment in the hospitality industry. There are on-campus labs(cafeteria, coffee shop, Gourmet Dining Room, etc.) available for students topractice what they have gained in lecture/theory. To earn this degree,students must meet the following requirements:
· SBCC GE, Institutionaland Information Competency Requirements
· IGETC pattern
· CSU GE Breadth pattern
tem 5. Enrollment andCompleter Projections
2018-19 | 2019-20 | ||||
---|---|---|---|---|---|
Course Number | Course Title | Annual # Sections | Annual Enrollment Total | Annual # Sections | Annual Enrollment Total |
CA 134 | Hospitality Supervision | 1 | 24 | 1 | 29 |
CA 204 | Advanced Restaurant and Culinary | 1 | 17 | 2 | 17 |
CA 215 | Modern Food: Style, Design, Theory and Production | 1 | 19 | 1 | 19 |
CA 261 | Restaurant Ownership | 1 | 17 | 2 | 23 |
CA 111 | Hospitality Controls | 2 | 44 | 2 | 43 |
CA 113 | Hospitality Sanitation and Safety | 8 | 116 | 9 | 105 |
CA 201 | Wines | 2 | 36 | 2 | 63 |
CA 211 | Garde Manger | 1 | 25 | 1 | 19 |
CA 212 | Charcuterie | na | na | na | na |
CA 213 | Food Preservation | na | na | na | na |
CA 214 | Advanced Artisan Baking | 1 | 18 | 1 | 19 |
CA 226 | Contemporary Baking | na | na | na | na |
CA 230 | Food Service: Nutrition | 1 | 30 | 1 | 31 |
CA 236 | Meat Analysis | 1 | 18 | 2 | 15 |
CA 238 | Advanced Sauce Making | na | na | na | na |
CA 270 | Advanced Pastry Arts | 1 | 16 | 0 | 0 |
The Program Student Learning Outcomesstudents can expect to acquire are;
· The students will be ableto apply the concepts and techniques of sanitation to a food serviceenvironment.
· The students will beable to demonstrate to use of proper purchasing, storage and costing techniquesto profitably operate a fine dining establishment.
· The students willbe able to demonstrate the ability to work in a variety of dining roomenvironments as a bus-person, waiter, table captain and sommelier.
· The students will beable to describe the skills and knowledge needed to be a lead cook, saucier,sous-chef, assistant pastry chef in a food service establishment
· The students will beable to articulate the knowledge needed to be a supervisor in a food serviceestablishment.
Item 3. Program Requirements
Course Number | Course Title | Units | SBCC GE | CSU GE | IGETC |
---|---|---|---|---|---|
CA 134 | Hospitality Supervision | 2.0 | N/A | N/A | N/A |
CA 204 | Advanced Restaurant and Culinary | 4.0 | N/A | N/A | N/A |
CA 215 | Modern Food: Style, Design, Theory and Production | 2.0 | N/A | N/A | N/A |
CA 261 | Restaurant Ownership | 2.0 | N/A | N/A | N/A |
Select 8 units from the following: | |||||
CA 111 | Hospitality Controls | 2.0 | N/A | N/A | N/A |
CA 113 | Hospitality Sanitation and Safety | 2.0 | N/A | N/A | N/A |
CA 201 | Wines | 2.0 | N/A | N/A | N/A |
CA 211 | Garde Manger | 2.0 | N/A | N/A | N/A |
CA 212 | Charcuterie | 1.0 | N/A | N/A | N/A |
CA 213 | Food Preservation | 1.0 | N/A | N/A | N/A |
CA 214 | Advanced Artisan Baking | 2.0 | N/A | N/A | N/A |
CA 226 | Contemporary Baking | 2.0 | N/A | N/A | N/A |
CA 230 | Food Service: Nutrition | 2.0 | N/A | N/A | N/A |
CA 236 | Meat Analysis | 2.0 | N/A | N/A | N/A |
CA 238 | Advanced Sauce Making | 1.0 | N/A | N/A | N/A |
CA 270 | Advanced Pastry Arts | 2.0 | N/A | N/A | N/A |
Course | Title | Units | Year/Semester (Y1 or S1) |
---|---|---|---|
CA134 | Hospitality Supervision | 2 | S1 |
CA204 | Advanced Restaurant and Culinary | 4 | S2 |
CA215 | Modern Food: Style, Design, Theory and Production | 2 | S1 |
CA261 | Restaurant Ownership | 2 | S2 |
Electives | Total of 8 | ||
CA201 | Wines | 2 | S1 |
CA211 | Garde Manger | 2 | S1 |
CA236 | Meat Analysis | 2 | S2 |
CA270 | Advanced Pastry Arts | 2 | S2 |
No comments to display
No files to display
Votes were certified on 05/01/20
Robert Cabral · 04/29/20
Vote: Recommend
Laureano Flores · 04/29/20
Vote: Recommend
Margaret Lau · 05/01/20
Vote: Recommend
Alan Price · 05/04/20
Vote: Recommend
Debbie Newcomb · 05/04/20
Vote: Recommend
Harriett Happel · 06/08/20
Vote: Recommend
John Cascamo · 06/10/20
Vote: Recommend
Art Sandford · 06/11/20
Vote: Recommend