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.

Placement Requirements: Students who do not demonstrate readiness for college-level English will be required to select appropriate EDE 10 or ENG 111 /EDE 11* coursework in consultation with an advisor.

Students who do not demonstrate readiness for college-level math will be required to select appropriate MDE coursework in consultation with an advisor.

AAS degrees prepare students for direct employment upon completion of the degree. However, many programs may also transfer to four-year institutions. Students interested in transferring should verify program requirements with specific four-year institutions and with the program head for Culinary Arts.

First Semester

Full Semester:
MTH 132* - Business Mathematics 3 CR
HLT 105 - Cardiopulmonary Resuscitation 1 CR ¹
7-Week 1:
HRI 158* - Sanitation and Safety 3 CR
HRI 154* - Principles of Hospitality Management 3 CR
7-Week 2:
SDV 101 - Orientation to Culinary Arts 2 CR
HRI 106* - Principles of Culinary Arts I 3 CR

Second Semester

Full Semester:
Social Science ELE - Social Sciences Elective 3 CR
Humanities/Fine Arts ELE - Humanities/Fine Arts Elective 3 CR
ENG 111 - College Composition I 3 CR
7-Week 1:
HRI 128* - Principles of Baking 3 CR
HRI 225 - Menu Planning & Dining Room Service 3 CR
HRI 255 - Human Resource Management and Training for Hospitality and Tourism 3 CR

Third Semester

7-Week 1:
HRI 220* - Meat, Seafood, and Poultry Preparation 3 CR
HRI 219* - Stock, Soup, and Sauce Preparation 3 CR
HRI 215 - Food Purchasing 3 CR
7-Week 2:
HRI 251* - Food and Beverage Cost Control I 3 CR
HRI 119* - Applied Nutrition for Food Service 2 CR
HRI 122* - Applied Nutrition for Food Service Laboratory 1 CR
HRI 280* - Principles of Advanced Baking and Pastry 3 CR

Fourth Semester

Full Semester:
Social Science ELE - Social Sciences Elective 3 CR
HRI 290 - Coordinated Internship in Hospitality Management 3 CR
7-Week 1:
HRI 145* - Garde Manger 3 CR
HRI 207* - American Regional Cuisine 3 CR
7-Week 2:
HRI 206* - International Cuisine 3 CR

Total Minimum Credits for Degree: 66

¹HLT 105 or CPR certification can be used to satisfy this requirement.

* This course has a requisite.

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:

Communicate satisfactorily with clients, supervisors, peers, and the culinary team, which includes a diverse group of people.
See and hear adequately to be able to react to the varied culinary environments, such as receive and interpret various equipment signals.
See adequately to read equipment gauges in order to correctly interpret displayed data.
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.
Walk rapidly for a prolonged period from one area to another. Work with sense of urgency.
Bend or squat frequently.
Assist in lifting or moving equipment, cooking pots and pans and food ingredients.
Demonstrate adequate eye/hand coordination for dexterity in manipulation of equipment and utensils.
Use hands for grasping, pushing, pulling and fine manipulation.
Work with arms fully extended overhead for short periods.
Differentiate the color spectrum for proper preparation and presentation of prepared dishes.
Possess the visual acuity to correctly read handwritten requisitions, orders, receiving reports, recipes, and provide safety for clients.
Must be able to lift a minimum of 50 pounds.
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.
Work in close quarters in close proximity to a diverse group of people.
Withstand high-temperature environment for prolonged periods of time.
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.