CULIN 134 Nutrition for Culinary Professionals 3 CULIN 200 Food Production IV 3

Culin 134 nutrition for culinary professionals 3

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CULIN 134 Nutrition for Culinary Professionals _______ 3 CULIN 200 Food Production IV* ________________ 3 CULIN 210 Culinary Management* ______________ 3 CULIN 220 Culinary Internship _________________ 6 Choose one of the following two courses: ENGL& 101 English Composition I* ___________ 5 BSTEC 145 Bus Writing/Grammar for the Wkplce*__ 5 __ 5 HMGMT 102 Intro to Hospitality Industry* ___________ 3 HMGMT 124 Dining Room Supervision* ____________ 6 HMGMT 133 Elements of Hospitality Management* ______ 3 HMGMT 135 Beverage Management* ______________ 3 OLRM 225 Human Relations in Organizations ________ 5 Total Credits Required 97 Culinary Arts Institute–Lead Cook Certificate of Specialization The Culinary Arts Program is based on American Culinary Federation (ACF) compe- tencies and prepares students for careers in commercial cooking, dining room service and kitchen work. Program Outcomes Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways: 1. Students will possess the skills needed to obtain a lead cook position in the food service industry. 2. Students will possess the needed skills in food purchasing, hospitality management, and general nutrition guidelines of food service. Required Courses Credits BMGMT 140 Business and Personal Mathematics* ______ 5 Choose one of the following two courses: BSTEC 145 Bus Writing/Grammar for the Wkplce*__ 5 ENGL& 101 English Composition I* ___________ 5 __ 5 CULIN 101 Culinary Techniques* ________________ 6 CULIN 103 Food Production I* _________________ 6 CULIN 104 Dining Room Service* _______________ 4 CULIN 105 ServSafe® Food Safety Training* ________ 2 CULIN 121 Food Production II* _________________ 6 CULIN 122 Garde Manger* ___________________ 3 CULIN 123 International Cuisine* _______________ 4 CULIN 125 Applied Food Service Computation ________ 2 CULIN 126 Commercial Baking I* _______________ 3 CULIN 131 Food Production III* ________________ 6 CULIN 132 Quantity Food Purchasing* ____________ 4 CULIN 134 Nutrition for Culinary Professionals _______ 3 HMGMT 102 Intro to Hospitality Industry* ___________ 3 HMGMT 124 Dining Room Supervision* ____________ 6 HMGMT 133 Elements of Hospitality Management* ______ 3 HMGMT 135 Beverage Management* ______________ 3 OLRM 225 Human Relations in Organizations ________ 5 Total Credits Required 79
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Degrees and Certificates AAS : Associate in Applied Science = 90+ cr AAST : Associate in Applied Science – Transfer = 90+ cr ATA : Associate in Technical Arts = 90+ cr CR : Certificate of Recognition = 10-19 cr CC : Certificate of Completion = 20-44 cr CP : Certificate of Proficiency = 45-60 cr CS : Certificate of Specialization = 61+ cr Olympic College Catalog 2016-2017 *See course description for prerequisite. 68 Culinary Arts Institute– Cook's Helper Certificate of Completion The student will learn basic skills, sanitation and equipment in use in the commercial food service establishment to obtain employment as a cook’s helper. Program Outcomes Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways: 1. The student will obtain skills of culinary techniques to be employed as a cook’s helper.
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  • Spring '16
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