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CULINARY ARTS - BAKING AND PASTRY ARTS OPTION / A.A.S. DEGREE

Eastern
Hegis Code: 5404

Program Learning OutcomesCurriculum Code: CUBP-AAS

Fall 2015 Program Requirements Comparison
 

     The Culinary Arts Curriculum is designed for students with a career interest in culinary, restaurant management, baking and pastry management and the lodging & resort industries. These fields represent a wide range of businesses from intimate fine dining restaurants to worldwide food service corporations, from bakeries to corporate pastry chefs, from small country inns to multinational chains of hotels and resorts.

     The culinary arts curriculum will prepare students to enter the workforce or continue their education by transferring to bachelor degree programs. Each degree option is balanced between career-specific courses, business courses and liberal arts courses. To supplement their skill development, students will participate in a 200-hour internship program.


FIRST SEMESTER: 15.5 credits Credits
ACC101: Principles of Accounting I 4
CUL101: Hospitality Freshman Seminar 1.5
CUL111: Sanitation 3
CUL115: Baking and Pastry Arts I 4
ENG101: Standard Freshman Composition 3
       
SECOND SEMESTER: 16-17 credits Credits
CUL112: Hospitality Cost Controls 4
CUL217: Baking and Pastry Arts II 3
ENG102: Introduction to Literature 3
Mathematics Elective 3-4
PSY101: Introduction to Psychology 3
     
SUMMER SEMESTER: 4 credits Credits
CUL240: Internship/Coop 4
     
THIRD SEMESTER: 18 credits Credits
CHE100: General Chemistry 4
CUL116: Dining Room Management 3
CUL132: Hospitality Supervision 3
CUL218: Baking and Pastry Arts III 4
Foreign Language 3
Physical Education 1
       
FOURTH SEMESTER: 16 credits Credits
CUL113: Wine and Beverage Management 3
CUl120: Hospitality Marketing 3
CUL219: Advanced Pastry Arts IV 4
CUL250: Hospitality Capstone Course 2
Physical Education 1
Social Science Elective 3
       
TOTAL CREDITS REQUIRED 69.5-70.5

These courses constitute the major courses in this curriculum.

REQUIRED CREDIT DISTRIBUTION
Culinary Arts 41.5 credits
English/Humanities 9 credits
Business 7 credits
Mathematics/Science 7-8 credits
Social Science 6 credits
Physical Education 2 credits