Culinary Arts
Description:
The Culinary Arts program leads to an Associate in Applied Science (A.A.S.) degree and provides students with a culinary education that has depth and breadth as well as crucial work experience. The Culinary Arts program is designed to expose students to a broad range of career options to which they can add depth and specificity through their work experience during and after completing the curriculum.
Graduates of the program are prepared for positions as chefs, cooks and kitchen workers in restaurants, schools, health care and university food operations, and other institutions. If Culinary Arts students are interested in pursuing Apprenticeship status, an American Culinary Federation (ACF) qualified Culinary Arts faculty chef will assist students with securing and supervising the required employment.
Program Learning Outcomes:
Upon completion of this program graduates will be able to:
- Use professional written and oral communication skills to communicate effectively in food service operations.
- Identify organizational structures and basic functions of departments within hospitality and food service environments.
- Develop skills in knife, tool, and equipment handling and apply principles of food preparation to produce a variety of food products.
- Operate and care for equipment safely and correctly.
- Apply the basic principles of sanitation and safety in food service operations.
- Use critical thinking skills to assess and correct problems within food preparation, production, presentation, and service.
Program Entry Requirements:
Students are required to satisfy placement at the time of admission. Students identified as needing developmental work must satisfactorily complete the appropriate English and mathematics courses as part of their degree program.
Program of Study and Graduation Requirements:
To qualify for the Associate in Applied Science (A.A.S.) degree in Culinary Arts, students must complete a minimum of 64 credit hours as described and attain a grade point average of 2.0 or better. Some students may wish to take additional courses beyond program requirements.
Course Sequence:
Semester 1
| Course Number and Name | Prerequisites and Corequisites | Credits | Gen Ed Req. |
|---|---|---|---|
| EASC 111 - Environmental Conservation or EASC 111H - Environmental Conservation (Honors) | 3 credits | Scientific Reasoning | |
| THM 110 - Introduction to the Hospitality Industry | 3 credits | ||
| ENGL 101 - English Composition I or ENGL 101H - English Composition I (Honors) | 3 credits | Writing/Research/Info Lit | |
| FNMT 118 - Intermediate Algebra | FNMT 017 or FNMT 019 completed or FNMT 118 (or higher) placement | 3 credits | Quantitative Reasoning |
| CULA 170 - Elementary Food Preparation, Principles, and Practices | 4 credits |
Semester 2
| Course Number and Name | Prerequisites and Corequisites | Credits | Gen Ed Req. |
|---|---|---|---|
| CIS 103 - Introduction to Information Technology | 3 credits | Technological Competency | |
| CULA 171 - Quantity Food Preparation | CULA 170 | 4 credits | |
| CULA 151 - Elementary Baking and Pastry | 4 credits | ||
| THM 285 - Dining Room Management | THM 110, THM 276 or CULA 170 | 3 credits | |
| ENGL 102 - The Research Paper or ENGL 102H - The Research Paper (Honors) | ENGL 101 with a grade of "C" or better | 3 credits | Writing/Research/Info Lit |
Semester 3
| Course Number and Name | Prerequisites and Corequisites | Credits | Gen Ed Req. |
|---|---|---|---|
| ENGL 117 - Group and Team Communication | 3 credits | Oral Communication/Creative Exp | |
| CULA 210 - American Cuisine | CULA 151, CULA 171 | 4 credits | |
| CULA 211 - International Cuisine | 4 credits | Cultural Analysis & Interpretation | |
| CULA 220 - Culinary Arts Work Experience I | CULA 171 | 4 credits |
Semester 4
| Course Number and Name | Prerequisites and Corequisites | Credits | Gen Ed Req. |
|---|---|---|---|
| CULA 270 - Advanced Food Production, Nutrition and Finishing | CULA 210 and CULA 211 | 4 credits | |
| CULA 288 - Culinary Arts Work Experience II | CULA 220 and ENGL 101 | 3 credits | |
| CULA 271 - Food & Beverage Revenue Management | CULA 210 & CULA 220 | 3 credits | |
| CULA 161 - Food Service Safety and Sanitation | 2 credits | ||
| CULA 240 - Modern Foods & Techniques | CULA 210 and CULA 211 and ENGL 101 | 4 credits |
Minimum Credits Needed to Graduate:
64General Education Requirements:
All general education requirements necessary for graduation are met through the courses in the program as indicated above. Students who wish to take courses that differ from the general education courses indicated above must complete a course substitution request form. To access the form, login to the MyCCP portal, and in the Student tab, under Electronic Forms, click on the Records and Registration Forms link, then choose Request For Course Substitution Of Graduation Requirement link. A more detailed explanation of the College's general education requirements is also available.
* Students who plan to transfer to four-year institutions should choose their science elective based on the science requirements of their intended transfer institution.
For More Information, Contact:
The Division of Business and Technology, Room P2-13, 1700 Spring Garden Street, Philadelphia, PA 19130, Telephone (215) 496-6126; or the College Information Center (215) 751-8010.