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

First Year

Second Year

Total Minimum Credits for Degree: 65

¹ Electives must be chosen from the specific list referenced in the curriculum requirements above.

² HRI 290  and SDV 106  must be taken during the same semester.

³ Health and wellness are emphasized throughout the culinary program, but specifically in HRI 119 - Applied Nutrition for Food Service .

* This course has a requisite. Requisites for all courses are listed in the course description section at the back of the catalog.

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.

Program Notes: Dual enrollment opportunities with secondary school programs in the college’s service area are available.