Culinary Arts

Associate of Applied Science Degree

Click here for a printer friendly version of this program.

Recommended basic skills standards are

Culinary Arts continues to be one of the fastest growing career fields in the world. The culinary profession is a field different from most others, as it demands unusual circumstances and lengthy hours. The traits necessary to become a Culinarian are dedication, endurance and ambition. Upon completion, the student will be able to work in a professional establishment as a second cook or station supervisor.

Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of CCR 092, MAT 050, CUA 100, CUA 101, and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

General Education Courses

BUS 115

Introduction to Business

3

CIS 118

Introduction to PC Applications

3

or

 

 

CSC 105

Computer Literacy

(3)

ENG 131

Technical Writing I

3

MAT 112

Financial Mathematics

3

PSY 100

Psychology of Workplace Relationships

3

 

 

15

Emphasis Areas

Baking and Pastry

This two year program is designed for students seeking advanced employment in the baking and pastry field as assistant pastry chefs, or as a bakeshop station chef. During the course of study students will learn and demonstrate basic baking skills, equipment, decorating, show pieces, breads, advanced desserts, and wedding cakes. Students will also be trained in sanitation, cost controls, purchasing, management skills, and nutrition.

Examinations will be given throughout the program. Once a student completes the AAS Baking and Pastry Arts Program, they can apply for certification with the American Culinary Federation as becoming a Certified Pastry Cook (CPC). Students must be Junior Members of the ACF at the time of graduation. Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of CCR 092, MAT 050, CUA 100, CUA 101, and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program. Students must see a faculty advisor before registering for this program.

Additional required courses

CUA 100

Culinary Program Fundamentals

3

CUA 101

Food Safety & Sanitation

2

CUA 105

Food Service Concepts & Management Skills

3

CUA 125

Introduction to Foods

4

CUA 127

Soups, Sauces, & Consommés

3

CUA 145

Introduction to Baking

4

CUA 150

Baking: Decorating & Presentation

3

CUA 151

Baking: Intermediate Bread Preparation

3

CUA 152

Individual Fancy Dessert Production

3

CUA 153

Confectionaries & Petit Fours

3

CUA 154

Introduction to the Business of Catering

3

CUA 156

Nutrition for the Hospitality Professional

3

CUA 161

Advanced Cake Decorating-Wedding Cakes

2

CUA 236

Advanced Baking

2

CUA 262

Purchasing for the Hospitality Industry

3

CUA 281

Internship

4

 

 

48

Total Credit Hours for Baking and Pastry Emphasis

63

Culinary Arts

The AAS Degree Program focuses on every aspect of working in a professional kitchen. Students will be trained in the following areas of study; basic food prep, sanitation, nutrition, supervision, baking, catering, wines and spirits, gardé manger (cold kitchen), purchasing, and soups, sauces, and consommés. Students will also be required to complete an on the job internship prior to graduation.

Once a student completes the AAS Culinary Arts Program, they can apply for certification with the American Culinary Federation as becoming a Certified Cook (CC). Students must be Junior Members of the ACF at the time of graduation. The Culinary Program encourages the students to receive certification due to the increase of positions in the United States that require an individual to be certified to work in different professional establishments.

Additional required courses

CUA 100

Culinary Program Fundamentals

3

CUA 101

Food Safety & Sanitation

2

CUA 105

Food Service Concepts & Management Skills

3

CUA 120

Wines & Spirits

2

CUA 125

Introduction to Foods

4

CUA 127

Soups, Sauces, & Consommés

3

CUA 129

Center of the Plate

4

CUA 145

Introduction to Baking

4

CUA 154

Introduction to the Business of Catering

3

CUA 156

Nutrition for the Hospitality Professional

3

CUA 210

Advanced Cuisine & Gardé Manger

4

CUA 233

Advanced Line Prep & Cookery

4

CUA 245

International Cuisine

2

CUA 262

Purchasing for the Hospitality Industry

3

CUA 281

Internship

4

 

 

48

Total Credit Hours for Culinary Arts Emphasis

63

Food Service Management

The AAS Degree Program focuses on the aspect of management in a professional food service operation. Students will be trained in the following areas of study; basic food prep, sanitation, cost controls, purchasing, legal aspects, nutrition, catering, beverages management, and supervision skills.

Students will also be required to complete an on the job internship prior to graduation.

Students may also take the national examinations by the National Restaurant Association Educational Foundation throughout the degree. Students that complete and pass the required exams will be eligible to receive the Manage First Professional Credential with the documentation of 800 hours industry related training.

Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of CCR 092, MAT 050, CUA 100, CUA 101, and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

Additional required courses

CUA 100

Culinary Program Fundamentals

3

CUA 101

Food Safety & Sanitation

2

CUA 120

Wines & Spirits

2

CUA 125

Introduction to Foods

4

CUA 136

Alcohol & Bartending Management

2

CUA 154

Introduction to the Business of Catering

3

CUA 156

Nutrition for the Hospitality Professional

3

CUA 157

Menu Planning

3

CUA 190

Dining Room Management

4

CUA 255

Supervision in the Hospitality Industry

3

CUA 256

Marketing in the Hospitality Industry

3

CUA 261

Cost Controls

3

CUA 262

Purchasing for the Hospitality Industry

3

CUA 263

Legal Aspects of Hospitality Management

3

CUA 281

Internship

4

 

 

45

Total Credit Hours for Food Service Management Emphasis

60

Certificates

Baking

Gainful Employment Disclosure located at http://ppcc.edu/app/catalog/ge/culinary-arts/baking-gedt.

This program will prepare students for employment in baking and the art of pastries. The certificate program will develop the students’ skills and understanding in the areas of chocolates, confections items, ice creams and frozen desserts, yeast products, quick breads, sculpted items, sugar work, use of fruits, and national desserts. Students completing the certificate program could find employment in these specific areas: baker, baking assistant, journeyman baker, cake decorator, candy maker, or pastry cook. Examinations will be given throughout the duration of the program.

Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of CCR 092, MAT 050, CUA 100, CUA 101, and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

CUA 100

Culinary Program Fundamentals

3

CUA 101

Food Safety & Sanitation

2

CUA 105

Food Service Concepts & Management Skills

3

CUA 145

Introduction to Baking

4

CUA 150

Baking: Decorating & Presentation

3

CUA 151

Baking: Intermediate Bread Preparation

3

CUA 152

Individual Fancy Dessert Production

3

CUA 156

Nutrition for the Hospitality Professional

3

CUA 236

Advanced Baking

2

CUA 262

Purchasing for the Hospitality Industry

3

Total Credit Hours

29

Basic Skills

Gainful Employment Disclosure located at http://ppcc.edu/app/catalog/ge/culinary-arts/culinary-arts-basic-skills-gedt.

This certificate is designed for students seeking basic skills to enter the food services field. Students will learn national sanitation standards, management skills, and introduction to baking and cooking skills. Students will obtain the knowledge to work as a station cook with a food service establishment upon completion of this program. Examinations will be given throughout the program.

Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of CCR 092, MAT 050, CUA 100, CUA 101, and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

CUA 100

Culinary Program Fundamentals

3

CUA 101

Food Safety & Sanitation

2

CUA 105

Food Service Concepts & Management Skills

3

CUA 125

Introduction to Foods

4

CUA 145

Introduction to Baking

4

Total Credit Hours

16

Culinary Arts

Gainful Employment Disclosure located at http://ppcc.edu/app/catalog/ge/culinary-arts/culinary-arts-gedt.

This program is designed for students who seek employment as a journeyman cook, station cook, or entry level cook in a professional establishment. Students will develop skills and understanding of line cookery, basic baking, saucier station, production, nutrition, sanitation, menu planning, cold food production, and entree preparation. Examinations will be given throughout the program.

Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of CCR 092, MAT 050, CUA 100, CUA 101, and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

CUA 100

Culinary Program Fundamentals

3

CUA 101

Food Safety & Sanitation

2

CUA 105

Food Service Concepts & Management Skills

3

CUA 125

Introduction to Foods

4

CUA 127

Soups, Sauces, & Consommés

3

CUA 129

Center of the Plate

4

CUA 145

Introduction to Baking

4

CUA 156

Nutrition for the Hospitality Professional

3

CUA 210

Advanced Cuisine & Gardé Manger

4

CUA 233

Advanced Line Prep & Cookery

4

Total Credit Hours

34

Food Service Management

Gainful Employment Disclosure located at http://ppcc.edu/app/catalog/ge/culinary-arts/food-service-management-gedt.

This program is designed for students who seek employment as supervisor in food service management. Students will learn skills and understanding in cost controls, employee management, marketing, sanitation standards, basic nutrition, menu development, establishment concepts, customer and business legalities, catering, wine selection, basic cooking, and purchasing. Examinations will be given throughout the program.

Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of CCR 092, MAT 050, CUA 100, CUA 101, and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

CUA 100

Culinary Program Fundamentals

3

CUA 101

Food Safety & Sanitation

2

CUA 105

Food Service Concepts & Management Skills

3

CUA 120

Wine & Spirits

2

CUA 125

Introduction to Foods

4

CUA 154

Introduction to the Business of Catering

3

CUA 156

Marketing in the Hospitality Industry

3

CUA 190

Dining Room Management

4

CUA 256

Marketing in the Hospitality Industry

3

CUA 261

Cost Controls

3

CUA 262

Purchasing for the Hospitality Industry

3

CUA 263

Legal Aspects of Hospitality Management

3

Total Credit Hours

36