Culinary Arts and Hospitality A.A.S.
Minimum Requirements for Culinary Arts and Hospitality A.A.S.: 60 credits
Students must earn a C- grade or better in each course.
| Credits | ||
|---|---|---|
| General University Requirements | ||
| Complete the general university requirements. | ||
| A.A.S. Degree Requirements | ||
| Complete the A.A.S. degree requirements. 1 | 15 | |
| Culinary Arts and Hospitality Program Requirements | ||
| Complete the following: | ||
| CAH F101 | Introduction to the Culinary Field | 1 |
| CAH F140 | Culinary I: Principles and Techniques | 4 |
| CAH F141 | Culinary II: Stocks, Soups and Sauces | 4 |
| CAH F146 | Introduction to Baking and Pastry | 4 |
| CAH F150 | Food Service Sanitation | 2 |
| CAH F154 | Food and Beverage Service | 2 |
| CAH F160 | Principles of Nutrition | 2 |
| CAH F175 | Protein Fabrication | 3 |
| CAH F199 | Culinary Arts Externship | 2 |
| CAH F230 | Menu Planning | 1 |
| CAH F242 | Culinary III: Vegetables and Starch | 4 |
| CAH F243 | Culinary IV: A la Carte Cookery | 4 |
| CAH F248 | Intermediate Baking and Pastry | 4 |
| CAH F250 | Garde Manger | 4 |
| CAH F253 | Storeroom Purchasing and Receiving | 2 |
| CAH F256 | Restaurant and Hospitality Cost Management | 2 |
| Total Credits | 60 | |
- 1
As part of the degree requirement, CAH F255 is recommended to complete the human relations requirement.
Roadmaps
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| ABUS F155 (*)10 | 3 | CAH F14120 | 4 |
| CAH F10120 | 1 | CAH F15420 | 2 |
| CAH F14020 | 4 | CAH F16020 | 2 |
| CAH F15020 | 2 | CAH F19920 | 2 |
| WRTG F111X9 | 3 | CAH F25620 | 2 |
| Complete one of the following:9 | 3 | Complete one of the following:9 | 3 |
WRTG F211X (*) | |||
COM F131X (*) | |||
COM F141X (*) | |||
| 16 | 15 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| CAH F14620 | 4 | CAH F24320 | 4 |
| CAH F17520 | 3 | CAH F24820 | 4 |
| CAH F23020 | 1 | CAH F25020 | 4 |
| CAH F24220 | 4 | CAH F255 (*)13 | 3 |
| CAH F25320 | 2 | ||
| 14 | 15 | ||
| Total Credits 60 | |||
Footnote Definitions
| General Education Requirements | Degree Requirements | Program & Other Requirements |
|---|---|---|
| 1--Communication | 8--Alaska Native-themed | 20--Program Requirement |
| 2--Arts | 9--Communication | 21--Capstone Requirement |
| 3--Humanities | 10--Computation | 22--Concentration Course |
| 4--Social Sciences | 11--Ethics | 23--General Elective |
| 5--Additional Arts, Humanities or Social Sciences | 12--Humanities | 24--Minor Course |
| 6--Mathematics | 13--Human Relations | 25--Upper Division |
| 7--Natural Sciences | 14--Humanities or Social Sciences | 26--Program Elective |
| 15--Library & Information Research | ||
| 16--Mathematics | ||
| 17--Natural Sciences | ||
| 18--Other | ||
| 19--Social Sciences |
Learning Outcomes
Learning Outcomes are specific, measurable statements that define the knowledge and skills students will gain by the end of the program.
Graduates of this program will be able to:
- Demonstrate foundation-level techniques, processes, methods and ingredients used to prepare baked goods
- Prepare and evaluate pies and tarts, completed cakes using icing techniques, laminated dough and laminated dough products, pate choux and pate choux products, and a variety of fillings and toppings for pastries and baked goods
- Demonstrate foundation-level techniques, processes, methods and ingredients used in cooking
- Apply various methods and processes to add flavor to foods
- Prepare and evaluate various stocks, soups and sauce
- Apply principles of nutrition to develop and evaluate recipes according to dietary guidelines
- Demonstrate advanced skills and knowledge related to protein fabrication, preparing and evaluating various non-meat food items, food preparation for service in an a la carte environment, and garde manger
- Demonstrate the fundamentals of food and beverage service
- Demonstrate knowledge of storeroom purchasing and receiving methods and specifications that can be applied to a variety of food operations
- Demonstrate an understanding of the history and workings of the culinary arts and hospitality industry
- Effectively provide information to supervisors, co-workers, and subordinates in written form, email, or in person
- Perform recipe conversions, calculate yield analysis, determine food and restaurant costs, determine menu price, and interpret profit and loss statements
- Apply human relations skills that lead to effective working relationships with supervisors, co-workers and subordinates
- Demonstrate proficient and proper use of tools and equipment
- Demonstrate safe receiving, handling and processing of food; identification and proper handling of food spoilage; and application of safety and sanitation measures to minimize food-borne illness and injury
