2019-2020 College Catalog 
    
    Aug 24, 2019  
2019-2020 College Catalog

Culinary Arts, A.A.S.


Degree: Associate of Applied Science (A.A.S.)

Accreditation: Accredited by the American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095, (904) 935-4468 or (800) 624-9458, www.acfchefs.org.

Program description. Culinary Arts  is designed to provide skills and hone the abilities of graduates to succeed in the food and beverage segment of the hospitality industry. Practical applications of cooking theories and principles are stressed in conjunction with basic managerial applications. Courses include work-related experiences to supplement classroom knowledge, including an intense internship. Graduates can work within the select food segment or opt to go the route of an entrepreneur.

Typical job opportunities: Opportunities fall within all areas of the chef’s brigade, which ranges from station chef to sous chef and beyond. Some graduates will seek to become chefs at varied levels, while others will practice a distinct specialty.

Program goals. Upon completion of the Culinary Arts program, the graduate will have developed the skills, knowledge and abilities to accomplish the following:

  1. Perform fundamental and fabrication cooking skills.
  2. Demonstrate breakfast cookery, Garde Manger and Baking talent.
  3. Perform the steps required to plan, order products, develop a menu, manage assistants, prepare, plate and serve a three-course meal.
  4. Demonstrate knowledge of local, state and federal culinary-related laws and competence in compliance.
  5. Identify ethical matters and apply a value-based reasoning system to culinary issues.
  6. Demonstrate an understanding of purchasing, cost control, accounting systems and the budgeting process.
  7. Demonstrate the ability to communicate effectively, think critically and develop problem solving skills utilizing quantitative data in business situations through physical or virtual presence in writing, speaking, listening and electronic media.

Contact(s): Business and Computer Technology, (865) 694-6656

Courses and Course Sequence


This sequence can be followed by students who begin college-level work in the fall semester. Prerequisites may apply to specific courses; it is the student’s responsibility to determine if prerequisites have been met. An academic advisor is provided for each student. Prior to registering each semester, the student is expected to consult with his/her assigned advisor.

Total Credit Hours Needed for Graduation: 60-61


1HUM/FA
See the General Education  section of this Catalog for electives.
2CULA 2380
To enroll in this Internship course, students must be in pursuit of an A.A.S. degree in Culinary Arts; have completed 15 hours of CULA courses with a minimum 2.5 GPA in CULA courses and an overall minimum 2.0 GPA; be enrolled in the semester in which the student will graduate; have completed and submitted the Internship application to the BCT internship coordinator prior to enrollment in the course and beginning of the term. Application and instructions are available on the Business and Computer Technology Internships webpage.