Culinary Arts (ATC)
Advanced Technical Certificate
Career-Technical Program
Interest Areas:
- Business Admin. and Management
The Culinary Arts program provides students with entry-level skills in the food service industry. Students receive instruction in cooking and baking, as well as theoretical knowledge that underlines competency in the field. Additional training involves table service, menus, cost controls, storeroom, entrepreneurship, marketing, supervision/management, and stewarding. Students will have the opportunity to:
- Learn and effectively practice basic and advanced technical skills in food preparation and service.
- Understand the principles of food identification, nutrition, and food and beverage composition.
- Gain experience in the proper use and maintenance of professional food service equipment.
- Become familiar with the layout and workflow of professional kitchens and bakeshops.
- Gain an appreciation for the history, evolution, and international diversity of the culinary arts.
- Develop a sense of professionalism necessary for working successfully in the food service industry.
Students get real-world experience in the kitchen, dining room, and deli operating Emery's Restaurant located on the second floor of the Hedlund Building.
Contact Information:
Career & Technical Professional Programs Division
Hedlund Building, Room 101
Phone: (208) 769-3226
Program Requirements
| Semester 1 | Credits | |
|---|---|---|
| CULA/HOSP-111 | Food Safety and Sanitation | 3 |
| CULA-120 | Professional Kitchen 1 | 2 |
| CULA-120L | Professional Kitchen Lab 1 | 4 |
| CULA-123 | Food Science | 2 |
| CULA/HOSP-180 | Introduction to Customer Service | 1 |
| CULA/HOSP-180L | Introduction to Customer Service Lab | 2 |
| Select one of the following: | 3-5 | |
| Financial Business Applications | ||
| Credits | 17-19 | |
| Semester 2 | ||
| CULA-121 | Professional Kitchen 2 | 4 |
| CULA-121L | Professional Kitchen Lab 2 | 4 |
| CULA-130 | Menu Planning and Procurement | 2 |
| CULA-181 | Restaurant Customer Service Operations | 1 |
| CULA-181L | Restaurant Customer Service Operation Lab | 2 |
| GEM 1 - A.A.S. Written Communication | 3-4 | |
| Credits | 16-17 | |
| Semester 3 | ||
| CULA-222 | Professional Kitchen 3 | 2 |
| CULA-222L | Professional Kitchen Lab 3 | 3 |
| CULA-266 | Restaurant Entrepreneurship | 3 |
| CULA-267 | Purchasing/Cost Controls | 3 |
| COMM-101 | Fundamentals of Oral Communication | 3 |
| Credits | 14 | |
| Semester 4 | ||
| CULA-223 | Professional Kitchen 4 | 2 |
| CULA-223L | Professional Kitchen Lab 4 | 3 |
| CULA-265 | Restaurant Supervision | 2 |
| CULA-211 | Culinary Nutrition | 2 |
| CULA-268 | Introduction to Wine, Beer and Spirits | 2 |
| Credits | 11 | |
| Total Credits | 58-61 | |
Course Key
- GEM
- AAS Institutionally Designated
-
- Gateway
-
- Milestone
Program Outcomes
Upon completion of this program, students will be able to:
- Apply fundamentals and advanced skills to charcuterie, curing, classical sauce, soups and stocks, farinaceous foods, classical cookery techniques in international cuisine, American regional cuisines, define product specifications, and food and beverage service.
- Plan, prepare, and cook foods ala carte and buffet style consistently in a visually appealing manner while maintaining taste, nutritive value, flavor, and texture in classical and contemporary cooking methods.
- Correctly prepare a variety of classical breads, artisan breads, classical pastry items, and desserts with the ability to correctly evaluate finished products for proper texture, color, palatability, shape, and doneness.
- Demonstrate knowledge of laws, rules, regulations, and procedures governing food and beverage operations.
- Analyze food cost and implement necessary controls to maintain costs and ensure profitability within a food service operation.
- Demonstrate a general business knowledge and skills base necessary to compete in the business world including familiarity with management principles concepts and styles; marketing, public and customer relations; supervisory skills and entrepreneurial skills.