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C383
Basic Cook (CUL)
OCC 
Program Overview:
The Culinary Arts programs prepare individuals for exciting careers as chef, cook, and/or food preparation workers for a variety of food service industries, including retirement facilities, schools, hotels, diners, restaurants, fast food, hospitals, and as a small business owner. The curriculum is designed to prepare students for all aspects of culinary preparation and specialty cooking. Additionally, students will cultivate supervisory and managerial responsibilities such as purchasing and cost control, planning specialty dietary menus, and all aspects of food sanitation. Various other skills are developed that include creating recipes; measuring, mixing and cooking ingredients per instructions and recipes; operating various types of kitchen equipment and instruments; knife skills, cutting, chopping slicing, and dicing; and directing the duties of other kitchen employees.

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Gainful Employment Consumer Disclosure Information

Semester 1
Prefix/Num
Title
Info
CR
SU2017
FA2017
CUL 1201
Basic Food Service
about
3
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CUL 1202
Food Safety
about
0.5
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CUL 1203
Culinary Fundamentals
about
4
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CUL 1206
Breakfast/Short Order Cooking
about
4
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CUL 2205
Fundamentals of Baking
about
4
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Term Total
15.5
Semester 2
Prefix/Num
Title
Info
CR
SU2017
FA2017
CUL 1205
Culinary Fundamentals II
about
4
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CUL 1215
Nutritional Cooking
about
3
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CUL 2210
Culinary Internship
about
2
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PEG 1137
First Aid & Safety Education
about
.5
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PSY 1109
Human Relations
about
3
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Term Total
12.5
Program Total
28


We recommend that you contact an advisor before enrolling in any degree, certificate, or transfer program to ensure all requirements are met including total hours associated with transfer courses.

marked This is a General Education or Elective course to be selected and therefore has no schedule link.

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