Culinary Arts, Degree

Fall 2001

Program Standard and Course Guide

 Table of Contents

ADMISSIONS

 

Standard Number: CUL3 –02-01 (Admission Requirements)

 

Standard Statement

 

Statewide admission requirements are implemented for the Culinary Arts Degree program.

 

Explanatory Comment

 

Admission refers to regular admission into a Degree-granting program.

 

Statewide program admission requirements consider state and national occupational licensing and certifying requirements, where applicable.

 

The institution develops and implements clearly stated Degree program admissions policies and procedures.

 

Admission requirements are related to the functions of the Culinary Arts profession.

 

Evaluative Criteria

 

The institution develops, implements, and publishes clearly stated Culinary Arts Degree program admission and advanced placement policies and procedures.

 

The requirements for admission to the Culinary Arts Degree program are:

 

1. attainment of 16 years of age

2. documentation of high school graduation or satisfaction of High School Equivalency Certificate requirements;

3. provision of a health certificate documenting adequate health including the ability to lift 50 lbs., to do prolonged standing, and to tolerate heat;

4. achievement of minimum regular admission scores on tests of reading, language, and math as specified in GDTAE Minimum Program Entrance Scores; and

5. completion of application and related procedures.

 

Admission of transfer students to the Culinary Arts Degree program is contingent upon their meeting the following requirements:

 

1. regular admission and good standing at a regionally accredited Degree or diploma granting institution; and

2. 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: CUL3 02-04 (Provisional Admission Requirements)

 

Standard Statement

 

Statewide provisional admission requirements are implemented for the Culinary Arts Degree program.

 

Explanatory Comment

 

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 Degree programs on a provisional basis.

 

Evaluative Criteria

 

Provisional admission to the Culinary Arts Degree 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 Degree program are:

 

1. attainment of 16 years of age;

2. provision of a health certificate documenting adequate health including the ability to lift 50 lbs., to do prolonged standing, and to tolerate heat;

3.  documentation of high school graduation or satisfaction of High School Equivalency Certificate requirements;

4. achievement of minimum provisional admission scores on tests of reading, language, and math as specified in GDTAE document Minimum Program Entrance Scores; and

5. completion of application and related procedures.

 

All Culinary Arts Degree 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.

 

PROGRAM STRUCTURE

 

Standard Number: CUL3-03-02 (Program Numbering System)

 

Standard Statement

 

A Major Code of CUL3 and a CIP Code of 12.0503 are applied to the Culinary Arts, Degree program.

 

Explanatory Comment

 

Assignment of a statewide Major Code CUL3 and CIP Code 12.0503 to the Degree 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.

 

Evaluation Criteria

 

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/diploma/certificate programs having multiple specializations are assigned a specialization Major Code for each option.

 

Standard Number: CUL3-03-03 (Program Consistency and Sequence)

 

Standard Statement

 

The Culinary Arts Degree 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.

 

Explanatory Comment

 

Programs are assigned an identical Major Code CUL3 and are consistent statewide. Each specific course is assigned an alphanumeric descriptor that serves as a statewide course identification Code.

 

Evaluative Criteria

 

The Culinary Arts Degree program is assigned a Major Code of CUL3, and utilizes essential components designated for that program number statewide. Program components include, but are not limited to:

 

Program Title

 

Culinary Arts, Degree

 

Program Description

 

The Culinary Arts Degree 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 Degree. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.

 

 

*	[P] ENG 098, or entrance English score in accordance with approved DTAE admission score levels; and RDG 098, or entrance score in accordance with approved DTAE admission score levels
***	ECO 191, ECO 192, ECO 193, and SOC 191 are options to PSY 191

 

Program Final Exit Point

Culinary Arts Degree recipient

109 minimum quarter hours credit required for graduation

 

APPENDIX A

 

Accreditation and Certification

 

The Culinary Arts Degree 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).

 

APPENDIX B

 

General Information

Degree Program Curriculum Model

Suggested Course Sequence

 

The standard curriculum for Culinary Arts Degree program is set up on the quarter system. A suggested sequence for the program is given below with area of specialization. Technical colleges may implement the Culinary Arts Degree program by using the sequences listed below or by using a locally developed sequence designed to reflect course prerequisites and or corequisites.

 

Suggested Sequence I

FIRST QUARTER
Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
CUL 100	Professionalism in Culinary Arts	3	0	0	3	3
CUL 110	Food Service Sanitation and Safety	2	0	4	6	3
CUL 112	Principles of Cooking	2	2	6	10	5
MAT 196	Contemporary Math	5	0	0	5	5
TOTAL		12	2	10	24	16

 

SECOND QUARTER

 

Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
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
ENG 191	Composition and Rhetoric I	5	0	0	5	5
TOTAL		11	6	12	29	18

 

THIRD QUARTER

 

Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ 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
TOTAL		5	6	18	29	14

 

FOURTH QUARTER

 

Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
CUL 129	Front of the House Services	2	0	3	5	3
CUL 132	Garde Manger	2	2	6	10	5
CUL 133	Food Service Leadership and Decision Making	5	0	0	5	5
CUL 137	Nutrition and Menu Development	1	0	6	7	3
TOTAL		10	2	15	27	16

 

FIFTH QUARTER

 

Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
CUL 215	Contemporary Cuisine I	2	2	6	10	5
CUL 220	Contemporary Cuisine II	2	2	6	10	5
XXX xxx	General Core Elective	5	0	0	5	5
TOTAL		9	4	12	25	15

 

SIXTH QUARTER

 

Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
ENG 193	Composition and Rhetoric II	5	0	0	5	5
SPC 191	Fundamentals of Speech	5	0	0	5	5
PSY 191	Introductory Psychology	5	0	0	5	5
SCT 100	Introduction to Microcomputers	1	4	0	5	3
TOTAL		16	4	0	20	18

SEVENTH QUARTER

Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
CUL 216	Practicum/Internship	2	0	30	32	12

 

OR

 

CUL 124

Restaurant and Hotel Baking

(3)

(2)

(6)

(11)

(6)

 

AND

CUL 224	International Cuisine	(3)	(2)	(6)	(11)	(6)
TOTAL		2	0	30	32	12

 

APPENDIX C

 

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