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PROGRAM INFORMATION

 

PROGRAM PLANS

Moorhead Full Info Plan Only


Credits breakdown

Developmental courses — A student may be required to enroll in developmental courses in reading, writing and math. A student's scores on the Accuplacer assessment will determine enrollment in developmental courses. The purpose of developmental courses is to prepare students for the demands of a college-level curriculum. Credits may vary.

Course # Course Title Credits
Required
CULN1102 Introduction to Foodservice Preparation 4
CULN1104 Soups, Stocks and Sauces 2
CULN1106 Salad and Baking Lab 6
CULN1112 Poultry and Seafood 3
CULN1118 Fry and Broiler Lab 5
CULN1120 Kitchen Math and Formulas 1
CULN1122 Sanitation Certification 1
CULN1124 Menu Planning and Merchandising 2
CULN2202 Meats 2
CULN2204 Breakfast Preparation Lab 5
CULN2206 Buffet and Garde Manger Lab 3
CULN2214 Quantity Food Preparation and Butcher Lab 6
CULN2222 Production and Planning Supervision Lab 6
CULN2228 Food Cost Control 3
General Studies Electives9

Elective Credits ...

6

Total Credits: 64

 

About this program

The mission of the Culinary Arts program is to provide quality education to students who wish to pursue a career of excellence in culinary and hospitality occupations. The program is designed to meet the current and future needs of the food service industry. Demand for employment is high in the industry, which accounts for more than 9 million jobs annually in the United States. Students enrolled in the Culinary Arts program receive hands-on practical lab training paired with traditional academic culinary courses that are aligned with industry needs. The program provides a broad base of education in the culinary field.
 

Program outcomes

1. Demonstrate safety and sanitation standards in accordance with USDA Food Code.
2. Apply the knowledge of cooking techniques/terminology and food products used in the food service industry.
3. Utilize proper measuring and weighing techniques to determine portion cost and control.
4. Use/operate food service tools and equipment safely and efficiently.
5. Calculate recipe conversion and food cost.
6. Identify grading, fabrication, and quality standards, as it pertains to meat, poultry, seafood, dairy, canned/frozen products and produce.
7. Develop and practice effective oral/written communications.
8. Exhibit leadership skills in supervising kitchen personnel.
9. Utilize proper menu planning/merchandising and purchasing techniques.
10. Demonstrate efficiency in all production areas of the kitchen.
 

Employment information

Graduates of the Culinary Arts program can gain immediate employment for a variety of positions in full-service restaurants, hotels, clubs, resorts, catering and institutional facilities.


Gainful employment report

 

Program accreditation

The College is accredited by the Higher Learning Commission of the North Central Association of Colleges and Schools, (800) 621-7440, 30 North LaSalle Street, Suite 2400, Chicago, IL 60602-2504.