Somerset Community College Culinary Arts Program Overview Associate of Applied Science Degree in Culinary Arts somerset.kctcs.edu

ADVISORS PROGRAM DETAILS CULINARY ARTS CREDENTIALS: Michael Wells, The Culinary Arts program at Somerset Community CERTIFICATES: Program Coordinator College is designed to prepare students for careers in the •Fundamentals of Culinary Arts (606) 451-6757 Culinary Arts, and Beverage Management, (16 credit hours) [email protected] Management, Catering, Institutional Food Service, and as •Catering (16 credit hours) Professional Chefs. •Advanced Catering (42-44 credit hours) Eduardo Nazario, •Culinary Arts (32-36 credit hours) Instructor Course work covers a broad spectrum: the preparation •Advanced Culinary Arts (44-47 credit hours) (606) 451-6756 of basic and specialized , catering and special event •Food and Beverage Management planning, international , baking and pastry arts, (31-34 credit hours) [email protected] nutrition, sanitation, management techniques and functions, •Advanced Food and Beverage Management cost control, purchasing (44-46 credit hours) and culinary fundamentals. •Culinary Arts Professional Development Students work in new, state (12 credit hours) of the art facilities at the •Baking (12 credit hours) college’s Somerset Campus, DIPLOMAS: along with other commercial •Culinary Arts (48-53 credit hours) and dining rooms •Food and Beverage Management through the course of study. (49-54 credit hours) •Catering and Personal The program uses the (50-55 credit hours) teaching philosophy of the American Culinary ASSOCIATE IN APPLIED SCIENCE Federation, the Academy DEGREE IN CULINARY ARTS of Chefs, the National •Culinary Arts Degree Option Restaurant Association (66 credit hours) Education Foundation, and •Food and Beverage Management the American Personal Chef Degree Option (68 credit hours) Association. The program •Catering and Personal Chef Degree Option competencies are those (67 credit hours) of the American Culinary Federation. EMPLOYMENT OPPORTUNITIES: Progression in the Culinary Job opportunities in the culinary industry are Arts program is contingent diverse. Cooks, chefs and food preparation upon achievement of a workers can work in , in private homes, grade of “C” or better in schools and institutions, as caterers ... anywhere in each technical course there’s a need for professional food services. and maintenance of a 2.0 The kind of work is as varied as the kinds of food cumulative grade point average people want. or better (on a 4.0 scale). The U.S. Bureau of Labor Statistics predicts that the job outlook for those in the culinary arts, LOCATION OTHER INFORMTION particularly cooks, chefs, and food preparation The Culinary Arts ServSafe, the national standard for Sanitation and Food Safety, workers, will grow at the average rate (about 8.72 program is ofered is administered by the National Restaurant Association. In percent). at SCC’s Somerset addition the National Restaurant Association ofers certifcates Campus. in hospitality related topic through the Manage First Program. American Culinary Federation ofers optional individual testing based on personal experience, practical testing, and work history. Somerset Community College Culinary Arts Advising Planner Associate of Applied Science Degree in Culinary Arts somerset.kctcs.edu

REQUIRED COURSES DEGREE OPTIONS For the Associate of Applied Science Degree in Culinary Arts, students must CULINARY ARTS DEGREE OPTION take the “Required Courses” below and select a “Degree Option” at right. Credit General Education ...... 18 GENERAL EDUCATION REQUIREMENTS (18 HOURS) Credit Technical Core ...... 33-37 ____ Mathematics ...... 3 CUL 220 Advanced Baking and Pastry Arts 4 ____ Science ...... 3 CUL 260 International Cuisine ...... 4 ____ Social Interaction ...... 3 CUL 298 Culinary Arts Practicum ____ Heritage/Humanities ...... 3 Experience OR ...... 2-3 ____ Writing/Accessing Information ...... 3 CUL 299 Culinary Arts Cooperative ____ Oral Communication ...... 3 Education Experience . . (2-3) HOURS FOR DEGREE OPTION – 66 TECHNICAL CORE (33-37 HOURS) CUL 100 Fundamentals of the Culinary Arts Profession OR . . . . . 2 FOOD AND BEVERAGE MANAGEMENT CUL 105 Applied Introduction to Culinary Arts ...... (2) DEGREE OPTION CUL 250 Garde Manager ...... 4 Credit CUL 125 Sanitation and Safety ...... 2 General Education ...... 18 CUL 211 Basis Food Preparation ...... 4 Technical Core ...... 33-37 CUL 215 Basic Baking ...... 4 BAS 160 Introduction to Business . . . . . 3 CUL 230 Basic Nutrition OR ...... 3 BAS 170 Entrepreneurship OR ...... 3 NFS 101 Nutrition and Wellness ...... (3) BAS 283 Principles of Management . . . (3) CUL 240 Meats, Seafood, and Poultry ...... 4 BAS 282 Principles of Marketing ...... 3 CUL 270 Human Relations Management ...... 3 CUL 298 Culinary Arts Practicum CUL 280 Cost and Control ...... 3 Experience OR ...... 2-3 CUL 285 Front of the House OR ...... 3 CUL 299 Culinary Arts Cooperative CUL 290 Front of the House/Catering ...... (4) Education Experience . . . (2-3) FYE 101 First Year Experience ...... 1 ____ Computer Literacy* ...... 0-3 HOURS FOR DEGREE OPTION – 68

*Computer Literacy must be demonstrated either by competency exam or by completing a computer literacy course. CATERING AND PERSONAL CHEF DEGREE OPTION Credit General Education ...... 18 Technical Core ...... 33-37 CUL 220 Advanced Baking and Pastry Arts 4 BAS 170 Entrepreneurship AND ...... 3 CUL 295 Doing Business as a Personal Chef OR ...... 3 BAS 160 Introduction to Business AND (3) BAS 283 Principles of Management . . . (3) CUL 298 Culinary Arts Practicum Experience OR ...... 2-3 CUL 299 Culinary Arts Cooperative Education Experience . . (2-3) HOURS FOR DEGREE OPTION – 67 Culinary Arts Program Coordinator, Chef Michael Wells.

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Revised: 02/2021 KCTCS is an equal educational and employment opportunity institution.