Culinary Arts
Associate of Applied Science (Two year program)
The Culinary Arts program is designed to provide classroom instruction and practical hands-on laboratory work in a kitchen setting. Emphasis is placed on building skills and techniques while providing for study in advanced and emerging areas of culinary arts. Introduction to culinary arts management provides the student with a solid hospitality business foundation. The program has a strong entrepreneurial and practical focus with the ability to apply the knowledge and skills obtained too many businesses.
Culinary arts graduates are trained for careers leading toward the following job opportunities: Sous Chef, Banquet Chef, Executive Chef, Caterer, Food sales representative, Kitchen Manager, and Corporate Chef.
Assistance is provided for American Culinary Federation apprenticeship training and testing, as well as local and national internship positions (Walt Disney World, Orlando, FL). Scholarships are available to culinary arts students from local hospitality and food service venues as well as LCCC.
This program provides the student the opportunity:
- To prepare for employment in the Hospitality and Foodservice Industry.
- To learn introductory management principles as they relate to Hospitality and Foodservice Industry.
The graduate of this program is able to:
- Demonstrate knowledge and practical application of classical and modern cooking techniques.
- Demonstrate appropriate customer service techniques and practices.
- Demonstrate basic managerial theory and analysis for the goals of the organization.
- Demonstrate decision making skills.
- Evaluate the quality of culinary services.
- Demonstrate appropriate sanitation and safety practices.
CUL-101 - Culinary Fundamentals I A, 5 credits
CUL-111 - Foundations for Culinary, 4 credits
CUL-202 - Restaurant Operations I, 3 credits
HRM-102 - Safety & Sanitation, 2 credits
PAS-111 - Foundations for Pastry, 4 credits
FIRST YEAR - SECOND SEMESTER
CRR-101 - Career Ready, 1 credits
CUL-211 - Foundations for Culinary II, 4 credits
CUL-250 - Restaurant Operations II, 3 credits
Elective - Culinary Arts Elective, 3 credits
Elective - Culinary Arts Elective, 3 credits
HRM-112 - Menu Planning, 3 credits
SECOND YEAR - FIRST SEMESTER
Elective - Accounting or Business Elective, 3 credits
or Elective - Culinary Arts Elective, 3 credits
or Elective - Hotel and Restaurant Elective, 3 credits
or Elective - Pastry Arts Management Elective, 3 credits
Elective - Business Elective, 3 credits
or Elective - Culinary Arts Elective, 3 credits
or Elective - Hotel and Restaurant Elective, 3 credits
CUL-120 - Culinary Business, 3 credits
or Elective - Mathematics Elective, 3 credits
ENG-101 - English Composition, 3 credits
FYE-101 - First Year Experience, 1 credits
SECOND YEAR - SECOND SEMESTER
BIO-110 - Biological Food Science, 3 credits
Elective - Critical Thinking Elective, 3 credits
CUL-225 - American Regional Cuisine, 3 credits
ENG-261 - Technical Communications, 3 credits
or SPE-125 - Fundamentals of Speech, 3 credits
Elective - Health & Wellness Elective, 1 credits
Total Credits for Degree: 61
