This culinary arts degree offers students advanced knowledge of food preparation and restaurant management skills. Upon completion students will have advanced culinary skills, management level food safety and sanitation knowledge, food costing and purchasing capability, employee management competency, and professionalism.
Course Number Course Title | Required / Electives | Annual Number of Sections (Yr 1) | Annual Enrollment Total (Yr 1) | Annual Number of Sections (Yr 2) | Annual Enrollment Total (Yr 2) |
---|---|---|---|---|---|
CULN 221: Culinary Development 1 | Required | 2 | 15 | 2 | 20 |
NUTR 107: Food Safety and Sanitation | Required | 2 | 20 | 2 | 25 |
CULN 222: Culinary Development 2 | Required | 1 | 15 | 1 | 20 |
CULN 223: Advanced Culinary | Required | 1 | 10 | 1 | 15 |
CULN 224: Baking and Desserts | Required | 1 | 15 | 1 | 20 |
CULN 225: Garde Manger (Keeper of the cold kitchen) | Required | 1 | 15 | 1 | 20 |
CULN 226: Industry Management | Required | 1 | 15 | 1 | 20 |
NUTR 20: Cultural Foods | Required | 2 | 15 | 2 | 20 |
WRK EXP 193X: Culinary Work Experience | Required | 2 | 5 | 2 | 10 |
WRK EXP 194X: Culinary Internship 1 | Required | 2 | 5 | 2 | 10 |
WRK EXP 195X: Culinary Internship 2 | Required | 2 | 5 | 2 | 10 |
This culinary arts degree offers students advanced knowledge of food preparation and restaurant management skills. Upon completion students will have advanced culinary skills, management level food safety and sanitation knowledge, food costing and purchasing capability, employee management competency, and professionalism.
Career and Transfer Opportunities
Upon successful completion of the Associate of Science Culinary degree, students will be prepared for employment in the following culinary fields: Line cook in institutional food service such as schools, hospitals, and cafeterias; prep cook or short order cook, entry-level baker and restaurant management opportunities.
Note
This degree is not designed for transfer; however, the courses included in this degree may be transferable and apply to other degrees designed for transfer.
Program Outcomes
Code | Title | Units |
---|---|---|
GENERAL EDUCATION AND SUBJECT REQUIREMENTS * | 25 | |
College of the Sequoias Associate Degree General Education (COS-GE) | ||
+ | ||
REQUIRED MAJOR COURSES | 30 | |
CULN 221 | Culinary Development 1 | 4 |
CULN 222 | Culinary Development 2 | 4 |
CULN 223 | Advanced Culinary | 4 |
CULN 224 | Baking and Desserts | |
CULN 225 | Garde Manger | 2 |
CULN 226 | Industry Management | 3 |
NUTR 020 | Cultural Foods * | 3 |
NUTR 107 | Sanitation and Safety | 2 |
WEXP 193X | Food Services Wrk Exp-1st Sem | |
WEXP 194X | Food Services Wrk Exp -2nd Sem | |
WEXP 195X | Food Services Externship | |
+ | ||
ELECTIVES | 8 | |
Select additional degree applicable courses numbered 1-299 to achieve 60 units. | ||
= | ||
TOTAL | 60 |
* Courses meet General Education requirements and 3 units may double count above in 1 (COS-GE).
The Associate Degree requirements include completion of the:
Karri Hammerstrom · 12/12/19
Please see COE LMI under Supplemental Documents.
Votes were certified on 12/19/19
Kris Costa · 12/12/19
Vote: Recommend
Becky Barabe · 12/13/19
Vote: Recommend
Robbie Kunkel · 12/13/19
Vote: Recommend
Anthony Cordova · 12/13/19
Vote: Recommend
Jessica Grimes · 12/13/19
Vote: Recommend
Dr. Jamail Carter · 12/13/19
Vote: Recommend
Thad Russell · 12/15/19
Vote: Recommend
Salvador Vargas · 12/16/19
Vote: Recommend