Aug 19, 2019  
College Catalog 2019-2020 
  
College Catalog 2019-2020

Culinary Arts, Applied Science, A.A.S


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CONTACT

Warren Leigh, 413.552.2298, wleigh@hcc.edu

PROGRAM OVERVIEW

The A.A.S. in Culinary Arts provides a degree-earning pathway for students who have completed the Certificate in Culinary Arts.

The A.A.S. builds upon fundamental culinary techniques and principles developed in the certificate program and provides academic instruction in general education.

Students graduating with an A.A.S. are positioned for professional growth within the food service industry.  The A.A.S. in Culinary Arts is not designed as a transfer program.

PROGRAM OUTCOMES

Upon successful completion of the A.A.S. in Culinary Arts degree, students will be able to:

  • Apply the following:
    • principles of food preparation to produce a variety of food products
    • knowledge of laws and regulations relating to safety and sanitation in the kitchen
    • fundamentals of baking science to the preparation of a variety of products
    • principles of menu planning and layout to the development of menus for a variety of types of facilities and service
    • principles to maximize nutrient retention in food preparation and storage, and apply the principles of nutrition throughout the lyife cycle to menu planning and food preparation
    • purchasing and receiving practices in food service operations, implement quality standards and regulations to the purchasing function, and receive and store food and non-food items properly
  • Demonstrate the following:
    • competency and skills in knife, tool, and equipment handling, and operate food service equipment safely and correctly
    • the importance of a variety of sustainability practices and be able to implement them in food service operations
  • Perform the following:
    • mathematical functions related to food service operations
    • dining room service functions using a variety of types of service and demonstrate an understanding of quality customer service
  • Develop skills in producing a variety of cold food products and prepare items appropriate for buffet presentation, including decorative pieces
  • Evaluate styles of leadership and develop skills in human relations
  • Identify the organizational structure and define the basic functions of departments within hospitality and food service establishments
  • Work effectively in commercial food production environments such as: restaurants, hotels and resorts, private clubs and institutional food service, catering, and other food-related businesses
  • Explain laws and procedures related to responsible alcohol service

GENERAL EDUCATION REQUIREMENTS: 20 CREDITS


SEMESTER THREE: 16-18 CREDITS


SEMESTER FOUR: 17-18 CREDITS


TOTAL: 65 CREDITS


1Knowledge of Diversity courses are recommended

2Sustainability lab sciences are recommended

A.A.S. students who need prerequisites for general education courses are strongly advised to begin that sequence in their first year of study.

(B113)

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