Culinary Arts Management

Associate in Applied Science (Career Program) - 70 Credit Hours

Program Information:
Do you like to cook? Are you interested in working in a restaurant, health care food service, catering service, or cafeterias that serve schools, businesses, or colleges and universities? ICC´s degree program can help ou on your way. The Culinary Arts Program provides you with the knowledge you need to work in a variety of food service areas. In the ICC program, you will learn through hands-on experience. Instructors will discuss culinary arts processes, demonstrate the cooking and baking procedure, and then have you practice the process in the teaching kitchen. You will be exposed to a wide range of cooking and baking methods. You will learn about proper food preparation techniques, sanitation and hygiene in the kitchen. You´ll learn about and practice supervisory techniques. You will find out about management duties and quality management in the food industry. People who succeed in the food service business are creative pepole who are attentive to detail. They like to produce visually appealing foods and enjoy serving the public. Successful culinary arts professionals insist on good hygiene for their work place and for themselves. They know how to weigh and measure ingredients and foodstuffs. Culinary arts professionals also use math to increase or decrease protions to serve large or small groups of people. Student who complete the Culinary Arts Program with an Associate in Applied Science degree may be able to transfer to four-year culinary arts programs.

Recommended Course Sequence:

Fall Semester 1:
CA 150; CA 151; ENGL 105 or ENGL 110; BUS 120 or Approved Mathematics; HOS 110

Spring Semester 1:
CA 153; CA 253; CA 212; CA 213; HLTH 120

Summer Semester 1:
Social Science

Fall Semester 2:
CA 155; CA 157; CA 215; Laboratory Science

Spring Semester 2:
CA 156; CA 220; CA 225; COMM 110; Humanities

Summer Semester 2:
CA 175; Economics

Course Information:

Required General Education Courses
Course	Name	Credit
ENGL 105	BASIC COMPOSITION
	or
ENGL 110	COMPOSITION I	3
ENGL 125	BUSINESS COMMUNICATIONS
	or
COMM 110	COMMUNICATION: PROCESS AND PRACTICE	3
	LABORATORY SCIENCE *	4
	SOCIAL SCIENCE *	3
	HUMANITIES *	3
	ECONOMICS * *	3
BUS 120	BUSINESS MATHEMATICS
or
	APPROVED MATHEMATICS	3

Required Program Courses
Course	Name	Credit
CA 150	PROFESSIONAL COOKING	3
CA 151	ADVANCED SANITATION AND SAFETY	3
CA 153	BAKING	3
CA 155	MEAT, POULTRY AND FISH	3
CA 156	SAUCES	3
CA 157	GARDE MANGER	3
CA 175	TOPICS IN CULINARY ARTS	3
CA 211	FOODSERVICE MARKETING	3
CA 212	FOODSERVICE COST CONTROL	4
CA 213	BEVERAGE MANAGEMENT	3
CA 215	FOODSERVICE NUTRITION AND MENU PLANNING	3
CA 220	ADVANCED PROFESSIONAL COOKING	3
CA 225	INTERNSHIP IN CULINARY ARTS	3
CA 253	ADVANCED BAKING	3
HLTH 120	FIRST AID	2
HOS 110	INTRODUCTION TO HOSPITALITY MANAGEMENT	3

* See specific requirements for Associate in Applied Science Degree (page 6).

** ECON 105, 110 or 111

For Program Information Contact:
Agricultural and Industrial Technologies Department
Room TK118
(309)694-5616