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    Virginia Western Community College
   
 
  Nov 24, 2017
 
 
    
2017-18 Virginia Western Academic Catalog

Culinary Arts: Al Pollard Culinary Arts Program, A.A.S.



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Associate of Applied Science
242

Purpose: This curriculum is designed to provide students with the knowledge and basic skills required to be successful in the culinary industry.

Program Objectives: Graduates satisfy the American Culinary Federation eligibility requirements for the Certified Culinarian (CC) and Certified Pastry Culinarian (CPC) designations.

This curriculum prepares graduates to enter the workforce at differing levels in the following positions: baker, broiler cook, expediter, fry/sauté cook, pantry cook, pastry cook, soup and sauce cook, sous chef, and vegetable cook. With successful work experience, students will be able to become head cooks and chefs.

Admission Requirements: Applicants must meet the requirements for admission to credit-level coursework established by the college.

Developmental Requirements: Students who do not place into college-level English will be required to take developmental courses.

Students who do not demonstrate proficiency in MTE 1 , MTE 2  and MTE 3  will be required to take developmental courses.

It is strongly recommended that developmental education requirements be completed as soon as possible.

 

Although this program is not designed for transfer, agreements with specific institutions may exist. Contact the Culinary Arts program head as listed on program webpage.

Total Minimum Credits for Degree: 66


The two credit SDV 108 will satisfy both the SDV 100 and SDV 101 requirements. SDV 108 is for developmental English students.

2 HLT 105 or CPR certification can be used to satisfy this requirement.

* This course has a requisite. 

NOTE: Fall and Spring course sequence are only taught in their respective semesters.

Program Requirements: To successfully complete the laboratory components of the program, the student must be able to perform all of the essential functions of a culinarian:

  1. Communicate satisfactorily with clients, supervisors, peers, and the culinary team, which includes a diverse group of people.
  2. See and hear adequately to be able to react to the varied culinary environments, such as receive and interpret various equipment signals.
  3. See adequately to read equipment gauges in order to correctly interpret displayed data.
  4. Be prepared  to attend and stand/walk during class and/or labs during day and/or evenings lasting from 3 to 9 hours in length.
  5. Walk rapidly for a prolonged period from one area to another. Work with sense of urgency.
  6. Bend or squat frequently.
  7. Assist in lifting or moving equipment, cooking pots and pans and food ingredients.
  8. Demonstrate adequate eye/hand coordination for dexterity in manipulation of equipment and utensils.
  9. Use hands for grasping, pushing, pulling and fine manipulation.
  10. Work with arms fully extended overhead for short periods
  11. Differentiate the color spectrum for proper preparation and presentation of prepared dishes.
  12. Possess the visual acuity to correctly read handwritten requisitions, orders, receiving reports, recipes, and provide safety for clients.
  13. Must be able to lift a minimum of 50 pounds.
  14. Be able to multi-task, as well as, keep a “level head” when exposed to highly stressful and demanding situations in lab and internship settings.
  15. Work in close quarters in close proximity to a diverse group of people.
  16. Withstand high-temperature environment for prolonged periods of time.
  17. Work as a member of a cohesive team.

Despite the foregoing, a qualified person with a disability who can perform these essential functions with reasonable accommodations will be considered for admission along with other qualified applicants.

 

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