
Culinary Arts
Culinary Arts
This program offers training for culinary and food and beverage personnel for careers in the growing food service and hospitality industries. Students learn different styles and techniques for ordering, preparing and serving food, planning menus, incorporating computer technology, as well as working with an assortment of modern tools and equipment. Nearly 75% of the study will be hands-on experience, under the supervision of the faculty in the Academy's fully-equipped modern facility.
Students are required to take the Placement Test and, if applicable, complete, with a grade of C or better, MATH073-Introduction to Algebra I and ENGL080-Reading and Writing II. General Education courses may be taken as offered during the program.
For additional information, visit the Academy of Culinary Arts home page or contact the culinary department at (609) 343-4944.
Upon Completion of this program students will be able to:
- Demonstrate professionalism and exceptional work ethics;
- Relate the importance of participation in community service activities;
- Perform effectively in teams;
- Identify environmental and conservation issues related to the culinary industries;
- Demonstrate knowledge and skills appropriate for entry-level culinary positions;
- Practice life-long learning as it relates to career goals;
- Compare and contrast traditional and non-traditional career opportunities;
- Identify industry expectations through on-the-job training;
- Identify industry sanitation standards;
- Evaluate the advantages of professional affiliations and ACF certification;
- Know and apply industry equipment safety standards;
- Apply basic cooking techniques;
- Create and defend daily sales abstract;
- Demonstrate organizational proficiency;
- Evaluate and interpret nutritional content of recipes;
- Articulate an understanding of cultural diversity.
Courses | Credits |
---|---|
GENERAL EDUCATION COURSES - 22 credits | |
When a General Education course is not specified, refer to the list of approved General Education courses. | |
Communication (6 credits) | |
ENGL101-Composition I |
3
|
ENGL102-Composition II |
3
|
Mathematics-Science-Technology (7 credits) | |
General Education Science course |
4
|
CISM125-Introduction to Computers |
3
|
Social Science (3 credits) | |
General Education Social Science course |
3
|
Humanities (3 credits) | |
Choose HIST101, HIST102, HUMT201 or HUMT202 |
3
|
General Education Elective (3 credits) | |
General Education course |
3
|
TOTAL GENERAL EDUCATION CREDITS REQUIRED |
22
|
PROGRAM COURSES - 38 credits | |
CUBP110-Foundations of the Bakeshop |
2
|
CUBP120-Introduction to the Art of Pastry |
2
|
CUBP210-Advanced Baking Techniques |
2
|
CULA140-Operating the Successful Kitchen |
2
|
CULN101-Introduction to the Culinary Profession |
2
|
CULN108-Introduction to Sensory Evaluation & the Cold Foods Kitchen |
2
|
CULN125-Kitchen Foundations: Stocks, Soups, Sauces |
2
|
CULN130-Vegetables, Starches and Grains |
2
|
CULN134-Breakfast Cookery |
1
|
CULN140-Culinary Math & the Successful Chef |
1
|
CULN158-Cooperative Education I |
1
|
CULN165-Meat Cookery |
2
|
CULN170-Poultry and Seafood Cookery |
2
|
CULN175-Nutrition for Culinary Professionals |
2
|
CULN188-Cooperative Education II |
1
|
CULN225-Plant Based Diets |
1
|
CULN226-The Art of Charcuterie | 2 |
CULN230-Contemporary Culinary Concepts |
1
|
CULN232-Advanced Dining Room |
2
|
CULN235-A la Carte Restaurant Production |
2
|
CULN240-Street Foods of the World |
1
|
CULN245-The Entrepreneurial Chef | 1 |
CULN248-Cooperative Education III | 1 |
TOTAL PROGRAM CREDITS REQUIRED |
38
|
TOTAL CREDITS REQUIRED FOR DEGREE |
60
|
(CULN) EFFECTIVE FALL 2019 |
RECOMMENDED SEQUENCE OF COURSES | ||
---|---|---|
First Semester (14 credits) | ||
ENGL101 | Composition I |
3
|
CULN101 | Introduction to the Culinary Profession |
2
|
CULN108 | Introduction to Sensory Evaluation & the Cold Foods Kitchen |
2
|
CULN125 | Kitchen Foundations: Stocks, Soups, Sauces |
2
|
CULN130 | Vegetables, Starches and Grains |
2
|
CULN134 | Breakfast Cookery |
1
|
CULN140 | Culinary Math & the Successful Chef |
1
|
CULN158 | Cooperative Education I |
1
|
Second Semester (14 credits) | ||
CISM125 | Introduction to Computers |
3
|
CUBP110 | Foundations of the Bakeshop |
2
|
CULN165 | Meat Cookery |
2
|
CULN170 | Poultry and Seafood Cookery |
2
|
CULA140 | Operating the Successful Kitchen |
2
|
CULN175 | Nutrition for Culinary Professionals |
2
|
CULN188 | Cooperative Education II |
1
|
Third Semester (16 credits) | ||
Gen Ed | General Education Science course |
4
|
ENGL102 | Composition II |
3
|
CUBP120 | Introduction to the Art of Pastry |
2
|
CUBP210 | Advanced Baking Techniques |
2
|
CULN225 | Plant Based Diets |
1
|
CULN230 | Contemporary Culinary Concepts |
1
|
CULN226 | The Art of Charcuterie |
2
|
CULN248 | Cooperative Education III |
1
|
Fourth Semester (16 credits) | ||
Choose | HIST101, HIST102, HUMT201, HUMT202 |
3
|
Choose | General Education course |
3
|
Gen Ed | Social Science course |
3
|
CULN232 | Advanced Dining Room |
2
|
CULN235 | A la Carte Restaurant Productions |
2
|
CULN240 | Street Foods of the World |
1
|
CULN245 | The Entrepreneurial Chef |
1
|
CULN288 | Cooperative Education IV |
1
|