2001-2002 - Cochise College

AREAS OF STUDYCulinary Arts The Associate of Applied Science degreein Culinary Arts provides training in the culinaryarts for direct employment in the field ofprofessional cooking as an assistant to the chef,or food and beverage director. The degreeprovides general education and allows electivestudy in general business and hoteladministrationThe Chef de Cuisine Certificate trainsstudents to start a career as a prep-cook orassistant cook. It provides grounding in theprinciples of professional cooking, restaurantsanitation, and food and beverage control.The Chef Garde-Manger Certificate providestraining in all areas of professional garde manger(cold food preparation), as well as in food andbeverage control and restaurant sanitation. Thiscertificate is intended for those already trainedin professional cooking who wish to progress intothe garde manger area.The Chef Patissier Certificate providestraining in the prinCiples of professional baking,food and beverage control, and restaurantsanitation. It is intended for those stUd'ents witha background in cooking who wish to progressas an assistant baker and work in a bakery.The Sous Chef Certificate provides trainingin all areas of professional cooking, including foodand beverage control, restaurant sanitation, meatcutting, gourmet preparations, baking and gardemanger and an introduction to restaurantoperations and dining service operations. Thecertificate is intended to prepare the student fora management position in kitchens andrestaurants as a professional chef.CULINARY ARTSAssociate of Applied ScienceGeneral EducationRequirementsCreditsComposition ENG 101 3English Composition ENG 102 3Business MathBUS 104 orMAT 121+ 3-5Arts or Humanities or SocialAnd Behavioral Sciences 3Information Literacy CIS 116, CIS 120orForeign Language (100 or above) orGeneral Education Elective(s) 6-8TOTAL GENERAL EDUCATIONREQUIREMENTS 18Core CurriculumNutrition in FoodServiceRestaurant SanitationFood Service MathPrinCiplesFood Purchasing andControlMeat Cutting for theFood Service IndustryFood Service Specialty:Culinary PreparationFood Service Specialty:Culinary Preparation IIFood Service Specialty:BakingFood Service Specialty:Baking IIFood Service Specialty: Garde-Manger Food Service Specialty: Garde-Manger IIFood ServiceManagementDining ServiceManagementCreditsHAD 105 3HAD 107 3HAD 110 3HAD 204 3HAD 208 2HAD 215 3HAD 216 2HAD 220 3HAD 221 2HAD 225 3HAD 226 2HAD 240 3HAD 242 1TOTAL CORE CURRICULUM 3687