PROGRAM LEARNING OUTCOMES Culinary Arts AS Students completing this program will be able to 1. Demonstrate an understanding of the criteria for excellence in purchasing , preparing food, and presenting food for service. 2. Demonstrate teamwork in planning, purchasing, preparing and presenting food for service. 3. Demonstrate and describe the differences in producing for large events vs. A la carte dining. PLUS at least 3 units from 4. Demonstrate the proper application of dry, moist, and combination methods to a variety of food products. REQUIRED CULN 129 5. Demonstrate current food service sanitation procedures. CULN 110 Introduction Orientation of to Urban 6. Serve food according to professional industry standards. Farming: Farm- CULN 105 pre req CULN 161 CULN 123 Hospitality 7. Calculate costs and apply procedures in order to run a to-Table cost effective food service establishment. Introduction to Baking Stocks, Soups the Foundations and Sauces 8. Create menus that incorporate menu planning principles that maximize sales and profits. CULN 186 Sustainable CULN 195 CULN 230A Hospitality– Supervisory Culinary CULN 124 Management Competition I CULN 127 CULN 175 Energy, Water , Protein and Waste in Food Service Garde Manger , and Fabrication Bistro

CULN 193 CULN 230B CULN 235A CULN 235B Off-Campus CULN 192 Purchasing Culinary Off-Campus CULN 228 Catering I Entry Purchasing Operations Competition II Catering II EXIT Operations International Careers in and Ordering Cuisine and Product Systems Enter the culinary field and Identification • Laboratory progress to the position of CULN 240A CULN 240B CULN 240C executive . On-Campus On-Campus On-Campus pre req CULN 202 CULN 120 Fundamentals Catering I Catering II Catering III Fundamentals of Modern of Cuisine CULN 295 CULN 296 Occupational Internership in Work Occupational Experience Work Experience Education in Education in CULN CULN CULN 185 CULN 153 Nutritional Complete 60 degree applicable units along with completion Safety and Guidelines in CULN 299 of all required general education requirements. It is highly Sanitation Food CULN 298 Student recommended that you see a counselor for specific courses that Preparation Independent Instructional will best meet your educational plan/goals. Not all courses on Study Assistant the map are offered every term. Consult the Catalog and the Schedule of Classes for more details. Required For information about transferring, see: https://www.dvc.edu/enrollment/transfer/index.html Elective For information on careers in this field see: total minimum required units for major 34 https://www.dvc.edu/enrollment/career-employment/index.html 5-25-2021