College Catalog 2013-2014
Culinary Arts
The Culinary Arts program leads to an Associate in Applied Science (A.A.S.) degree and provides students with a culinary education that has depth and breadth as well as crucial work experience. The Culinary Arts program is designed to expose students to a broad range of career options to which they can add depth and specificity through their work experience during and after completing the curriculum.
Graduates of the program are prepared for positions as chefs, cooks and kitchen workers in restaurants, schools, health care and university food operations, and other institutions. If Culinary Arts students are interested in pursuing Apprenticeship status, an American Culinary Federation (ACF) qualified Culinary Arts faculty chef will assist students with securing and supervising the required employment.
STUDENT LEARNING OUTCOMES:
Upon completion of this program graduates will be able to:- Demonstrate skills and knowledge required of culinarians in basic and quantity food preparation.
- Demonstrate industry-standard knowledge and skills regarding sanitation, food safety, nutrition and supervision in the hospitality industry.
- Demonstrate the ability to make educated, lawful, ethical and productive decisions in food-service related supervisory positions.
PROGRAM ENTRY REQUIREMENTS:
New students are required to take College placement tests at the time of entry. Students identified as needing developmental work must satisfactorily complete the appropriate English and mathematics courses as part of their degree program.
PROGRAM OF STUDY AND GRADUATION REQUIREMENTS:
A total of 66 credit hours as prescribed must be successfully completed with a grade point average of 2.0. Some students may wish to take additional courses beyond program requirements. Additional expenses for students in the program include uniforms, knife set, medical and dental examinations and field trips.
For More Information Contact:
The Division of Business and Technology, Room C1-9, 1700 Spring Garden Street, Philadelphia, PA 19130, Telephone (215) 496-6164; or the College Information Center (215) 751-8010.
| CULINARY ARTS ASSOCIATE IN APPLIED SCIENCE COURSE SEQUENCE | |||
| Course Number and Name | Prerequisites and Corequisites | Credits | Gen Ed Req. |
|---|---|---|---|
| FIRST SEMESTER | |||
| CAHM 110 - Introduction to the Hospitality Industry | 3 | ||
| ENGL 101 - English Composition I | 3 | ENGL 101 | |
| CIS 103 - Applied Computer Technology | 3 | Tech Comp | |
| MATH 118 - Intermediate Algebra | 3 | Mathematics | |
| CAHM 170 - Elementary Food Prep., Principles & Practices | 4 | ||
| SECOND SEMESTER | |||
| ENGL 102 - The Research Paper | ENGL 101 with a grade of “C” or better | 3 | ENGL 102, Info Lit |
| Humanities Elective | 3 | Humanities | |
| Social Science Elective | 3 | Social Sciences | |
| CAHM 171 - Quantity Food Preparation | CAHM 170 | 4 | |
| CAHM 151 - Elementary Baking and Pastry | 4 | ||
| SUMMER (14-Week Session) | |||
| CAHM 198 - Work Experience (400 hours) | CAHM 110 | 3 | |
| THIRD SEMESTER | |||
| Science Elective* | 3/4 | Natural Science | |
| CAHM 271 - Food, Beverage Management & Labor Cost Controls | CAHM 110, CAHM 170, CIS 103 and Math 118 or higher | 3 | |
| CAHM 210 - American Cuisine | CAHM 170 | 4 | |
| CAHM 185 - Dining Room Management | 3 | ||
| CAHM 266 - Hospitality Law | 3 | ||
| FOURTH SEMESTER | |||
| CAHM 211 - Techniques of Garde Manger & International Cuisine | CAHM 170 | 4 | |
| CAHM 276 - Food & Beverage Management | CAHM 171 | 3 | |
| CAHM 270 - Advanced Food Production, Nutrition and Finishing | CAHM 171 | 4 | |
| CAHM 280 - Introduction to Supervision in the Hospitality Industry | CAHM 110 & CAHM 198 | 3 | |
MINIMUM CREDITS NEEDED TO GRADUATE: 66
General Education Requirements
All General Education requirements are met through required courses (as indicated above) except for the American/Global Diversity requirement, the Interpretive Studies requirement and the Writing Intensive requirement. Therefore, in order to graduate, students in this program must choose one course that is designated American/Global Diversity, one course that is designated Writing Intensive and one course that is designated Interpretive Studies. The same course may be used to fulfill all three requirements. View the courses that fulfill all degree requirements and receive a more detailed explanation of the College’s general education requirements to help in your selection.
* Students who plan to transfer to four-year institutions should choose their science elective based on the science requirements of their intended transfer institution.
For More Information Contact:
The Division of Business and Technology, Room C1-9, 1700 Spring Garden Street, Philadelphia, PA 19130, Telephone (215) 496-6164; or the College Information Center (215) 751-8010.