Part 1 3.7.qxp - Southwestern Oregon Community College

Culinary Arts
Description: The restaurant industry is one of the most dynamic in the U.S. today.
The service sector is the most rapidly growing part of the American economy, and the
$460 billion hospitality segment already represents one-seventh of the nation’s GNP
and 15 million jobs. It is estimated that, by 2010, food service operations will need
more than 100,000 new managers annually to keep pace with growth. Career options
for Culinary Arts graduates range from employee to owner and from manager to team
leader. Culinary professionals need to have skills in financial management to control
profits and losses, marketing finesse to successfully reach customers, management
abilities to lead a team in a fast-paced work environment, and the scientific know-how
to prepare and serve food safely. Culinary professionals work in quick service
venues, family-owned operations, fine cuisine restaurants, as well as multi-million
dollar companies providing food service at industrial, school, hospital, resort, or
hospitality locations.
Employment Opportunities: Culinary Arts career opportunities range from good to
excellent with occupational titles that include Cook, Chief Cook, Kitchen Cook, Kitchen
Chef, Kitchen Supervisor, Restaurant Cook, Station Chef, Sous Chef, Chef DeFroid,
Garde Manger, and Restaurant Manager.
The Associate of Applied Science in Baking and Pastry provides a broad
foundation of baking and pastry theory and practical training necessary for success in
the food service industry. Students will learn the art of creating exquisite baked goods,
pastries, and confections, from traditional bread baking to masterful showpieces fit for
the most elegant dessert finales imaginable. Students will also learn to use sugar,
syrups, icings, and chocolate to create feasts for the eye and palate. Prepare for a
career as a professional baker or pastry chef in a bakery, fine restaurant, resort, or
cruise ship. This is a restricted program. For application and fee information, contact
the Director of Student Recruiting in Dellwood Hall, Room 4, (541) 888-7611.
The Associate of Applied Science in Culinary Arts Management Training
program offers chef training (basic and advanced) as well as restaurant management
skills. After studying the fundamentals of classical and contemporary cuisine and
restaurant procedures, students will develop advanced skills in garde manger and a la
carte cooking. Students will have the opportunity to choose between a local or distant
externship during their final term in the program. The graduate will have the necessary
training to work in a variety of culinary establishments as Sous Chef, Garde Manger,
Kitchen Supervisor, and Restaurant Manager. This is a restricted program. For
application and fee information, contact the Director of Student Recruiting in Dellwood
Hall, Room 4, (541) 888-7611.
Program notes
Associate of Applied Science Baking and Pastry
•All courses intended for transfer toward a degree at the University of Las Vegas College
of Hotel Administration must be completed with a grade of “C” or better. Students intending
to transfer should complete MTH105.
Notes:
1. PE231 or three credits of PE185 may be substituted for HE250.
• Program and course offerings subject to change without notice.
Associate of Applied Science Culinary Arts Management
Training
•All courses intended for transfer toward a degree at the University of Las Vegas
College of Hotel Administration must be completed with a grade of “C” or better. Students
intending to transfer should complete MTH105.
Notes:
1. PE231 or three credits of PE185 may be substituted for HE250.
• Program and course offerings subject to change without notice.
Southwestern Oregon Community College 2006-07 Catalog www.socc.edu Programs 102