|
State Board
Approval Date: |
April 5, 2007 |
|
Implementation
Date: |
Spring 07 |
|
Last Updated: |
June 11, 2008 |
Table of
Contents
|
SPECIFIC PROGRAM STANDARDS |
|
Standard Number: CUL4 –02-01 (Admission
Requirements)
Statewide admission requirements are
implemented for the Culinary Arts Diploma program.
Admission refers to regular admission into a
Diploma-granting program.
Statewide program admission requirements
consider state and national occupational licensing and certifying requirements,
where applicable.
The institution develops and implements
clearly stated Diploma program admissions policies and procedures.
Admission requirements are related to the
functions of the Culinary Arts profession.
The institution develops, implements, and
publishes clearly stated Culinary Arts Diploma program admission and advanced
placement policies and procedures.
The requirements for admission to the Culinary
Arts Diploma program are:
a.
attainment
of 16 years of age;
b.
provision
of a school transcript;
c.
provision
of a health certificate documenting adequate health including the ability to
lift 50 lbs., to do prolonged standing, and to tolerate heat;
d.
achievement
of minimum regular admission scores on tests of reading, language, and math as
specified in GDTAE document Minimum Program Entrance Scores; and
e.
completion
of application and related procedures.
Admission of transfer students to
the Culinary Arts Diploma program is contingent upon their meeting the
following requirements:
a.
regular
admission and good standing at a regionally accredited diploma or degree
granting institution; and
b.
proper
completion of application and related procedures.
Assessment tests are available to transfer
students allowing them an opportunity to test through general core
requirements.
Applicants to the
program are informed of the reason(s) for admission, provisional admission, developmental
studies placement, or individualized special needs instruction placement.
Each student
admitted to the program, upon satisfactory completion of the program, is
eligible to take the cook's or baker's examination to attain appropriate ACFEI
certification. Any exception to this policy must be explicitly explained to the
student, both orally and in writing.
Standard Number:
CUL4 02-04 (Provisional Admission Requirements)
Statewide provisional admission requirements
are implemented for the Culinary Arts Diploma program.
Provisional admission is granted to qualified
students who do not meet the regular admission requirements of the program.
Provisionally admitted students are allowed to
take developmental studies courses and/or certain occupational courses as
designated in the course sequence standard.
The institution develops, implements, and
publishes clearly stated policies and procedures for entry into Diploma
programs on a provisional basis.
Provisional admission to the Culinary Arts
Diploma program is afforded those students who do not meet program requirements
but do meet provisional admission requirements.
The requirements for provisional admission to the Culinary Arts Diploma
program are:
a.
attainment of 16 years of age;
b.
provision of a health certificate documenting
adequate health including the ability to lift 50 lbs., to do prolonged
standing, and to tolerate heat;
c.
achievement of minimum provisional admission scores
on tests of reading, language, and math as specified in GDTAE document Minimum
Program Entrance Scores; and
d.
completion of application
and related procedures.
All Culinary Arts Diploma program students
initially admitted on a provisional basis meet regular admission requirements
prior to graduation.
Provisionally admitted students whose English,
math, and/or reading achievement levels do not meet regular program admission
requirements are required to enroll in developmental studies courses approved
by the State Board of Technical and Adult Education.
Standard Number:
CUL4-03-02 (Program Numbering System)
A Major Code of CUL4 and a CIP Code of 12.0503
are applied to the Culinary Arts, Diploma program.
Assignment of a statewide Major Code CUL4 and
CIP Code 12.0503 to the Diploma program is the basis from which statewide
programmatic consistency is developed.
Each degree/diploma/certificate program
complies with the assigned Major Code(s) established in the relevant
program-specific standards of the State Board of Technical and Adult Education.
Each authorized degree/diploma/certificate
program is assigned a Major Code and CIP Code.
Each degree/diploma/certificate having a given
Major Code is consistent with all other programs throughout the state that have
the same Major Code.
Degree/diplomas/certificate programs having
multiple specializations are assigned a specialization Major Code for each
option.
Standard Number:
CUL4-03-03 (Program Consistency and Sequence)
The Culinary Arts Diploma program utilizes
essential course components consistent with statewide program requirements.
Specific course alphanumeric identification Codes are assigned to each course.
Students are required to progress through two course categories in a
developmentally valid sequence.
Programs are assigned an identical Major Code
CUL4 and are consistent statewide. Each specific course is assigned an
alphanumeric descriptor that serves as a statewide course identification Code.
The Culinary Arts Diploma program is assigned
a Major Code of CUL4, and utilizes essential components designated for that
program number statewide. Program components include, but are not limited to:
Culinary Arts, Diploma
The Culinary Arts diploma program is a
sequence of courses that prepares students for the culinary profession. Learning
opportunities develop academic, occupational, and professional knowledge and
skills required for job acquisition, retention, and advancement. The program
emphasizes a combination of culinary theory and practical application necessary
for successful employment. Program graduates receive a Culinary Arts Diploma.
Graduates who are current practitioners will benefit through enhancement of
career potential. Entry-level
|
General Core
Course Title |
Class |
D. |
P. |
Weekly |
Credit |
|
|
English [P] * |
5 |
0 |
0 |
5 |
5 |
|
|
Basic Mathematics [P] ** |
3 |
0 |
0 |
3 |
3 |
|
|
Inter [P] Provisional admission |
3 |
0 |
0 |
3 |
3 |
|
|
Minimum Required
Hours: |
11 |
0 |
0 |
11 |
11 |
|
|
Course |
Occupational
Course Title |
Class |
D. |
P. |
Weekly |
Credit |
|
Professionalism in Culinary Arts [P] Provisional admission |
3 |
0 |
0 |
3 |
3 |
|
|
Food Service Sanitation and Safety [P] Provisional admission |
2 |
0 |
4 |
6 |
3 |
|
|
Principles of Cooking [P] Provisional admission |
2 |
2 |
9 |
13 |
6 |
|
|
American Regional Cuisine [P] CUL 110 |
2 |
2 |
6 |
10 |
5 |
|
|
Food Service Purchasing and Control [P] MAT 100 |
2 |
2 |
0 |
4 |
3 |
|
|
Baking Principles I [P] CUL 110, 112 |
2 |
2 |
6 |
10 |
5 |
|
|
Baking Principles II [P] CUL 121 |
2 |
2 |
6 |
10 |
5 |
|
|
Banquet Preparation and Presentation [P] CUL 112 |
1 |
2 |
6 |
9 |
4 |
|
|
Front of the House Services [P] CUL 100, 110 |
2 |
0 |
3 |
5 |
3 |
|
|
Pantry, Hors D’ Oeuvres and Canapés [P] CUL 114 |
2 |
2 |
6 |
10 |
5 |
|
|
Garde Manger [P] CUL 114, CUL 130 |
2 |
2 |
6 |
10 |
5 |
|
|
Food Service Leadership and Decision Making [P] Provisional Admission |
5 |
0 |
0 |
5 |
5 |
|
|
OR |
||||||
|
Leadership and Decision Making [P] Provisional Admission |
(5) |
(0) |
(0) |
(5) |
(5) |
|
|
Nutritional Food and Menu Development [P] CUL 100, 110, and 112 |
1 |
0 |
6 |
7 |
3 |
|
|
Contemporary Cuisine I [P] CUL 100, 110, and 114 |
2 |
2 |
6 |
10 |
5 |
|
|
Contemporary Cuisine II [P] CUL 215 |
2 |
2 |
6 |
10 |
5 |
|
|
Practicum/Internship [P] CUL 114, 116, and 127 |
1 |
0 |
30 |
31 |
11 |
|
|
OR |
||||||
|
Restaurant and Hotel Baking [P] CUL 122 |
(3) |
(2) |
(6) |
(11) |
(6) |
|
|
AND |
||||||
|
International Cuisine [P] CUL 110, 110, and 114 |
(3) |
(2) |
(6) |
(11) |
(6) |
|
|
Introduction to Microcomputers [P] Provisional admission |
1 |
4 |
0 |
5 |
3 |
|
|
|
|
|
|
|
|
|
|
Minimum Required
Hours: |
34 |
24 |
100 |
158 |
79 |
|
|
* |
[P] ENG 096, or entrance English score in
accordance with approved DTAE admission score levels; and RDG 096, or
entrance score in accordance with approved DTAE admission score levels |
|
** |
[P] MAT 096, or
entrance arithmetic score in accordance with approved DTAE admission score levels. |
Culinary Arts Diploma recipient
90 minimum quarter hours credit required for
graduation
The Culinary Arts diploma program must conform
to the institutional accreditation requirements of the Commission on
Occupational Education (COE) or the Southern Association of Colleges and Schools
Commission on Colleges (COC).
Culinary Arts,
Diploma Program Curriculum Model
The standard
curriculum for Culinary Arts, Diploma
program is set up on the quarter system. A suggested sequence for the program
is given below with area of specialization. Technical institutes may implement
the Culinary Arts, Diploma
program by using the sequences listed below or by using a locally developed
sequence designed to reflect course prerequisites and/or corequisites.
First Quarter
|
Course Code |
Course Name |
Class Hours |
D. |
P. OBI Hours |
Weekly Contact Hours |
Credit Hours |
|
SCT 100 |
Introduction to Microcomputers |
1 |
4 |
0 |
5 |
3 |
|
CUL 100 |
Professionalism in Culinary Arts |
3 |
0 |
0 |
3 |
3 |
|
CUL 110 |
Food Service Sanitation and Safety |
2 |
0 |
4 |
6 |
3 |
|
MAT 100 |
Basic Mathematics |
3 |
0 |
0 |
3 |
3 |
|
ENG 101 |
English |
5 |
0 |
0 |
5 |
5 |
|
|
Total |
14 |
4 |
4 |
22 |
17 |
Second Quarter
|
Course Code |
Course Name |
Class Hours |
D. |
P. OBI Hours |
Weekly Contact Hours |
Credit Hours |
|
CUL 112 |
Principles of Cooking |
2 |
2 |
9 |
13 |
6 |
|
CUL 114 |
American Regional Cuisine |
2 |
2 |
6 |
10 |
5 |
|
CUL 116 |
Food Service Purchasing and Control |
2 |
2 |
0 |
4 |
3 |
|
CUL 121 |
Baking Principles I |
2 |
2 |
6 |
10 |
5 |
|
|
Total |
8 |
8 |
21 |
37 |
19 |
Third Quarter
|
Course Code |
Course Name |
Class Hours |
D. |
P. OBI Hours |
Weekly Contact Hours |
Credit Hours |
|
CUL 122 |
Baking Principles II |
2 |
2 |
6 |
10 |
5 |
|
CUL 127 |
Banquet Preparation and Presentation |
1 |
2 |
6 |
9 |
4 |
|
CUL 130 |
Pantry, Hors D’ Oeuvres and Canapés |
2 |
2 |
6 |
10 |
5 |
|
CUL 129 |
Front of the House Services |
2 |
0 |
3 |
5 |
3 |
|
CUL 137 |
Nutrition and Menu Development |
1 |
0 |
6 |
7 |
3 |
|
|
Total |
8 |
6 |
27 |
41 |
20 |
Fourth Quarter
|
Course Code |
Course Name |
Class Hours |
D. |
P. OBI Hours |
Weekly Contact Hours |
Credit Hours |
|
CUL 132 |
Garde Manger |
2 |
2 |
6 |
10 |
5 |
|
CUL 133 |
Food Service Leadership and Decision Making |
5 |
0 |
0 |
5 |
5 |
|
OR |
||||||
|
MSD 103 |
Leadership and Decision Making |
(5) |
(0) |
(0) |
(5) |
(5) |
|
CUL 215 |
Contemporary Cuisine I |
2 |
2 |
6 |
10 |
5 |
|
CUL 220 |
Contemporary Cuisine II |
2 |
2 |
6 |
10 |
5 |
|
|
Total |
11 |
6 |
18 |
35 |
20 |
Fifth Quarter
|
Course Code |
Course Name |
Class Hours |
D. |
P. OBI Hours |
Weekly Contact Hours |
Credit Hours |
|
EMP 100 |
Inter |
3 |
0 |
0 |
3 |
3 |
|
CUL 216 |
Practicum/Internship |
1 |
0 |
30 |
31 |
11 |
|
OR |
||||||
|
CUL 124 |
Restaurant and Hotel Baking |
(3) |
(2) |
(6) |
(11) |
(6) |
|
AND |
||||||
|
CUL 224 |
International Cuisine |
(3) |
(2) |
(6) |
(11) |
(6) |
|
|
Total |
4 |
0+ |
12+ |
25+ |
14+ |
Culinary Arts
Suggested Equipment List:
Adding machine
Bain-marie
Band saw
Blender
Braiser
Broiler
Broom brush
Bun fillet steamer
Butcher knife
Can opener,
electric
Can opener, manual
Carving set
Cash register
Charcoal broiler
Chicken fryer
Cleaver
Coffee pot,
electric
Coffee pot,
regular
Cold food server
Compartment
steamers
Deep fat fryer
Deep freezer
Dipper-ice cream
Dishwasher-electric
Double boiler
Egg poacher
Egg slicer-hand
operated
Electric grinder
(meat)
Electric juicer
extractor
Electric slicing
machine
Emery wheel
Fire extinguisher
Food chopper (electric)
Food mixer
(electric)
Freezer
French knife
Frying pan
(electric)
Garbage disposal
Gas broiler
Grill-griddle
Hand utensils
(i.e. meat fork, scoop, ladle, serving spoon)
Hot top
Ice cream freezer
Ice maker
Insulated food
container
Measuring cups and
spoons (pints, quarts, gallons)
Meat grinder
Meat pattie machine
Meat slicer
Microwave oven
Milk cooler
Mixer, electric
Mop, bucket,
wringer
Oil stone
Pans, assorted
Parisian cutter
Peeler
Potato masher
(hand)
Power meat saw
Power mixer
Proof box
Range-electric
(institutional)
Range-gas
Refrigerator
Revolving oven
Roasting pans
Rotisserie
Sauce pans
Scales
Slicer (power
driven)
Soft ice cream
machine
Stack ovens
Steam jacketed
kettles
Steam kettle
Steam table
Strainers
Updated/Posted: 10/04/07; 06/11/08