Page 63 - 2012-2013 TMCC College Catalog

B-42 2012-2013 TMCC College Catalog
CulinaryArts
Certificate of Achievement
Culinarians will find plenty of career opportunities inNorthern
Nevada. Challenging positions are open in restaurants, hotels
assisted living centers, educational institutions, supermarkets,
bakeries, pastry shops, hospitals, ski and lake resorts, corporate
cafeterias and casinos.
CertificateOutcomes
Students completing the certificatewill:
• Demonstrate basic and intermediate culinary skills through
a series of learned competencies including but not limited
to knife care, cutting techniques, stock preparation, meal
planning, and menu writing.
• Demonstrate the knowledge to work in commercial hot food
kitchens, commercial cold food kitchens, and commercial
bakery kitchens.
General Education Requirements
Communications 3 credits
Recommended: BUS 107
English 3 credits
Recommended: BUS 106 or 108
Human Relations 3 credits
Required: MGT 212
Quantitative Reasoning 3 credits
Required: CUL 245
Total General Education Requirements 12 Credits
Core Requirements
CUL 100 Sanitation/HACCP...............................................2
CUL 105 Basic Skills Development. ...................................3
CUL 106 Understanding Culinary Techniques I..................6
CUL 108 Understanding Culinary Techniques II.................6
CUL 114 Buffet Catering ................................................ (3)
– or –
CUL 130 Garde Manger ................................................. (3)
– or –
CUL 220 International Cuisine ....................................... (3)
CUL 125 Principles of Baking. ...........................................3
Total Core Requirements 23 Credits
Total Certificate Requirements 35 Credits
Suggested Course Sequence
Course # Title Credits
1st Semester
Core CUL 105 Basic Skills Development 3
Core CUL 100 Sanitation/HACCP 2
English Elective Choose from list 3
Human Relations MGT 212 Leadership and Human Relations 3
Total 11
2nd Semester
Communications BUS 107 Business Speech Communications 3
Core CUL 106 Culinary Techniques I 6
Quantitative Reasoning CUL 245 The Business Chef 3
Total 12
3rd Semester
Core CUL 108 Culinary Techniques II 6
Core
CUL 114
or Buffet Catering or (3)
CUL 130
or Garde Manger or (3)
CUL 220 International Cuisine (3)
Core CUL 125 Principles of Baking 3
Total 12
Certificate Total 35