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State Board Approval Date: |
May, 2001 |
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Implementation Date: |
Fall, 2001 |
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Last Updated: |
12/05/05 |
Culinary Arts, Diploma
Fall 2001
Table of Contents
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SPECIFIC PROGRAM STANDARDS |
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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.
Evaluative Criteria
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)
Standard Statement
Statewide provisional admission requirements are implemented for the Culinary Arts Diploma 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 Diploma programs on a provisional basis.
Evaluative Criteria
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 persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.
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Occupational Courses |
Class Hours |
D. Lab Hours |
P. Lab/ OBI Hours |
Weekly Contact Hours |
Credit Hours (11) |
|
|
English [P] * |
5 |
0 |
0 |
5 |
5 |
|
|
Basic Mathematics [P] ** |
3 |
0 |
0 |
3 |
3 |
|
|
Interpersonal Relations and Professional Development [P] Provisional admission |
3 |
0 |
0 |
3 |
3 |
|
|
Courses |
Occupational Courses |
Class Hours |
D. Lab Hours |
P. Lab/ OBI Hours |
Weekly Contact Hours |
Credit Hours (79) |
|
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 |
6 |
10 |
5 |
|
|
American Regional Cuisine [P] CUL 110 |
2 |
2 |
6 |
10 |
5 |
|
|
Food Service Purchasing and Control [P] MAT 100 |
2 |
2 |
0 |
4 |
3 |
|
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Baking Principles I [P] CUL 110, 112 |
2 |
2 |
6 |
10 |
5 |
|
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Baking Principles II [P] CUL 121 |
2 |
2 |
6 |
10 |
5 |
|
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Banquet Preparation and Presentation [P] CUL 112 |
1 |
2 |
6 |
9 |
4 |
|
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Front of the House Services [P] CUL 100, 110 |
2 |
0 |
3 |
5 |
3 |
|
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Pantry, Hors D’ Oeuvres and Canapés [P] CUL 114 |
2
|
2
|
6
|
10
|
5
|
|
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Garde Manger [P] CUL 114, CUL 130 |
2 |
2 |
6 |
10 |
5 |
|
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Food Service Leadership and Decision Making [P] Provisional Admission |
5 |
0 |
0 |
5 |
5 |
|
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OR |
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|
|
|
|
|
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Leadership and Decision Making [P] Provisional Admission |
(5) |
(0) |
(0) |
(5) |
(5) |
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Nutrition and Menu Development [P] CUL 100, 110, and 112 |
1 |
0 |
6 |
7 |
3 |
|
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Contemporary Cuisine I [P] CUL 100, 110, and 114 |
2 |
2 |
6 |
10 |
5 |
|
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Contemporary Cuisine II [P] CUL 215 |
2 |
2 |
6 |
10 |
5 |
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Practicum/Internship [P] CUL 114, 116, and 127 |
2 |
0 |
30 |
32 |
12 |
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OR |
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|
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Restaurant and Hotel Baking [P] CUL 122 |
(3) |
(2) |
(6) |
(11) |
(6) |
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AND |
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International Cuisine [P] CUL 110, 110, and 114 |
(3) |
(2) |
(6) |
(11) |
(6) |
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Introduction to Microcomputers [P] Provisional admission |
1 |
4 |
0 |
5 |
3 |
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* |
[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 |
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** |
[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).
General Information
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 colleges 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.
Suggested Sequence I
FIRST QUARTER |
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Course Code |
Course Name |
Class Hours |
D. Lab Hours |
P. Lab/ OBI Hours |
Weekly Contact Hours |
Credit
|
|
SCT 100 |
Introduction to Microcomputers
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1 |
4 |
0 |
5 |
3 |
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CUL 100 |
Professionalism in Culinary Arts |
3 |
0 |
0 |
3 |
3 |
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CUL 110 |
Food Service Sanitation and Safety |
2 |
0 |
4 |
6 |
3 |
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CUL 112 |
Principles of Cooking |
2 |
2 |
6 |
10 |
5 |
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MAT 100 |
Basic Mathematics |
3 |
0 |
0 |
3 |
3 |
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TOTAL |
11 |
6 |
10 |
27 |
17 |
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SECOND QUARTER |
||||||
Course Code |
Course Name |
Class Hours |
D. Lab Hours |
P. Lab/ OBI Hours |
Weekly Contact Hours |
Credit
|
|
CUL 114 |
American Regional Cuisine |
2 |
2 |
6 |
10 |
5 |
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CUL 116 |
Food Service Purchasing and Control |
2 |
2 |
0 |
4 |
3 |
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CUL 121 |
Baking Principles I |
2 |
2 |
6 |
10 |
5 |
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ENG 100 |
English |
5 |
0 |
0 |
5 |
5 |
|
TOTAL |
11 |
6 |
12 |
29 |
18 |
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THIRD QUARTER |
||||||
Course Code |
Course Name |
Class Hours |
D. Lab Hours |
P. Lab/ OBI Hours |
Weekly Contact Hours |
Credit
|
|
CUL 122 |
Baking Principles II |
2 |
2 |
6 |
10 |
5 |
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CUL 127 |
Banquet Preparation and Presentation |
1 |
2 |
6 |
9 |
4 |
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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
|
|
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 |
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FIFTH QUARTER |
||||||
Course Code |
Course Name |
Class Hours |
D. Lab Hours |
P. Lab/ OBI Hours |
Weekly Contact Hours |
Credit
|
|
CUL 215 |
Contemporary Cuisine I |
2 |
2 |
6 |
10 |
5 |
|
CUL 220 |
Contemporary Cuisine II |
2 |
2 |
6 |
10 |
5 |
|
EMP 100 |
Interpersonal Relations and Professional Development |
3 |
0 |
0 |
3 |
3 |
|
TOTAL |
7 |
4 |
12 |
23 |
13 |
|
SIXTH 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 |
||||||
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CUL 124 |
Restaurant and Hotel Baking |
(3) |
(2) |
(6) |
(11) |
(6) |
AND |
||||||
|
CUL 224 |
International Cuisine |
(3) |
(2) |
(6) |
(11) |
(6) |
|
TOTAL |
2+ |
0+ |
12+ |
22+ |
12 |
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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: 09/28/04
Posted: 12/05/05