Page 64 - 2012-2013 TMCC College Catalog

2012-2013 TMCC College Catalog B-43
CulinaryArts Degree
Associate of Applied Science
The culinary arts curriculum has been designed to meet the
needs of the multi-faceted industry we serve. Individual courses
provide the skill sets necessary to work in and operate culinary
facilities. They take into account the business, people, skills and
general education required to achieve success in a wide range of
different food operations.
DegreeOutcomes
Students completing the degreewill:
• Demonstrate basic and advanced culinary skills through a
series of learned competencies including but not limited to
knife care, cutting techniques, stock preparation, complete
meal planning, and restaurant experience.
• Demonstrate adequate knowledge of the knowledge to work in
commercial hot food kitchens, commercial cold food kitchens,
and commercial bakery kitchens.
General Education Requirements
Diversity (3 credits)
Refer to the ‘Diversity’ section of the general education
description of this college catalog for a list of approved courses.
Designated diversity courses can be used to fulfill other general
education or major 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
Science 6 credits
Social Science/Humanities 3 credits
Recommended: ECON 102 or 103
U. S. and Nevada Constitutions 3 credits
Total General Education Requirements 24 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 125 Principles of Baking. ...........................................3
CUL 130 Garde Manger.....................................................3
CUL 200 Aromatics/Restaurant Experience.......................4
CUL 210 American Regional Cuisine. ................................3
CUL 220 International Cuisine...........................................3
NUTR 121 Human Nutrition. ...............................................3
Total Core Requirements 36 Credits
Emphasis Requirements
Choose seven credits from the following:
CUL 114 Buffet Catering. ..................................................3
CUL 198 Special Topics in Culinary Arts...................... 0.5-6
CUL 225 Advanced Baking................................................3
CUL 230 Pastry Arts..........................................................3
CUL 250 Saucier................................................................3
CUL 295 Work Experience in Culinary Arts. .......................3
MGT 103 Small Business Management..............................3
Total Emphasis Requirements 7 Credits
Total Degree Requirements 67 Credits
Suggested Course Sequence
Course # Title Credits
1st Semester
Core CUL 100 Sanitation/HACCP 2
Core CUL 105 Basic Skills Development 3
Human Relations MGT 212 Leadership and Human Relations 3
Core NUTR 121 Human Nutrition 3
Total 11
2nd Semester
Communications BUS 107 Business Speech Communications 3
Core CUL 106 Culinary Techniques I 6
Science Elective 3
Total 12
3rd Semester
Core CUL 108 Culinary Techniques II 6
Core CUL 125 Principles of Baking 3
Quantitative Reasoning CUL 245 The Business Chef 3
Total 12
Course # Title Credits
4th Semester
Emphasis Choose from list 3
English Elective Choose from recommended list 3
Core CUL 130 Garde Manger 3
Core CUL 210 American Regional Cuisine 3
Total 12
5th Semester
Core CUL 220 International Cuisine 3
Emphasis CUL 295 Work Experience in Culinary Arts
(recommended) or choose from list 3
U.S. and Nevada
Constitutions Elective 3
Social Science/
Humanities/ Diversity Elective 3
Total 12
6th Semester
Emphasis Choose from list 1
Core CUL 200 The Restaurant Experience 4
Science Elective 3
Total 8
Degree Total 67