2014-15 TMCC College Catalog - page 71

B-71 2014-2015
TMCCCollegeCatalog
B–DegreePrograms
BakingandPastry
CULINARYARTS–CERTIFICATEOFACHIEVEMENT
Trainedbaking andpastryprofessionalswill find
plentyof career opportunities inNorthernNevada.
Challengingpositions areopen in retail andwholesale
bakeries, pastry shops, upscale restaurants, hotels and
casinos, assisted living centers, educational institutions,
supermarkets, hospitals, ski and lake resorts, corporate
cafeterias and commissaries.There is a real shortageof
skilled andknowledgeablebakers andpastry cooks.
CERTIFICATEOUTCOMES
Students completing the certificatewill:
• Demonstratebasic andadvanced culinary skills througha series
of learned competencies includingbut not limited toknife care,
cutting techniques, stockpreparation, and functions of thebakery
including terminologyandbakery fundamentals.
• Demonstrate theknowledge towork in commercial hot food
kitchens, and commercial bakerykitchens.
GENERALEDUCATIONREQUIREMENTS
COMMUNICATIONS.........................................3CREDITS
Recommended: BUS107
ENGLISH................................................................3CREDITS
Recommended: BUS106or108
HUMANRELATIONS........................................3CREDITS
Required:MGT212
MATHEMATICS...................................................3CREDITS
Required: CUL245
TOTALGENERAL
EDUCATIONREQUIREMENTS.............12CREDITS
COREREQUIREMENTS
CUL100 Sanitation/HACCP..........................................................2
CUL105 BasicSkillsDevelopment. ..............................................3
CUL125 PrinciplesofBaking.......................................................3
CUL170 RetailDeli andBakery....................................................3
CUL225 AdvancedBaking...........................................................3
CUL230 PastryArts.....................................................................3
CUL295 WorkExperience inCulinaryArts...................................3
NUTR121 HumanNutrition............................................................3
TOTALCOREREQUIREMENTS.............23CREDITS
TOTALCERTIFICATE
REQUIREMENTS..................................35CREDITS
Recommended courses are listed in the course sequence;
however, other coursesmay apply. Please see an advisor
or thedepartment.
SUGGESTEDCOURSESEQUENCE
FirstYear
Course#
Title
Credits
1stSemester
Core
CUL105
BasicSkillsDevelopment
3
Core
CUL100
Sanitation/HACCP
2
English
GEElective Choosefromrecommended list
3
HumanRelations
MGT212
LeadershipandHumanRelations
3
Total 11
2ndSemester
Communications
BUS107
BusinessSpeechCommunications
3
Core
CUL125
PrinciplesofBaking
3
Core
CUL225
AdvancedBaking
3
Mathematics
CUL245
TheBusinessChef
3
Core
NUTR121 HumanNutrition
3
Total 15
SecondYear
Course#
Title
Credits
1stSemester
Core
CUL170
RetailDeliandBakery
3
Core
CUL230
PastryArts
3
Core
CUL295
WorkExperience inCulinaryArts
3
Total 9
CertificateTotal 35
I...,61,62,63,64,65,66,67,68,69,70 72,73,74,75,76,77,78,79,80,81,...392