Occupational-Technical Programs: Business Technology: Culinary Arts

TEXT ONLY

Office of the President

About Us

Info Center

College Administration

Locations

TCC FYI

Community & Area Information

Jobs@TCC

Class Schedules

Programs & Degrees

Departments & Divisions

Course Descriptions

Electives

Calendars

WorkKeys®

Admissions

Counseling

Enrollment

Orientation

Enrollment

Counseling

Calendars

Military

SIS

E-Directory

Calendars

Resources

Inside TCC

Help

Distance Learning

Ways of Giving

Types of Giving

TCC Educational Foundation

Events

Locations

Jobs @ TCC

Library

Connections

Civic Engagement

Speaker's Bureau

rollover the links above to activate the sub menus


Academics

Class Schedules College Catalog Academic Calendars Academic Divisions Articulation Agreements Transfer Planning Program Advisory Committees Alphabetical Index of Programs, Degrees, Certificates Programs and Degrees Career and Technical Plans College Transfer Plans Associate of Arts Associate of Science Associate of Applied Arts Associate of Applied Science Career Studies Programs Certificate Programs Course Descriptions Distance Learning Electives Fire Science International Programs Learning Communities NNSY/TCC Coop Apprentice Registered Nursing Health Professions Health Information Technology Information Systems Technology Teacher Preparation UVA Bachelor of Interdisciplinary Studies Veterinary Technology

Business Technology: Culinary Arts

Associate of Applied Science Degree:

• Culinary Arts

Career Studies Certificates:

• Catering

• Classical Cooking

• Kitchen Management

The Culinary Arts program is designed to provide the education and training necessary to prepare students for entry into or continued employment in
food service operations. Graduates are prepared for positions such as assistant kitchen manager, chef de partie, caterer, banquet chef, chef tournant, sous chef, and eventually, executive chef.

The Culinary Arts program is accredited by the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission. Graduates of the ACFEF accredited postsecondary degree program are eligible to receive a Certified Culinarian® (CC®) designation.

Associate of Applied Science Degree: Culinary Arts (242)

SEMESTER 1 (BASED ON A FALL SEMESTER START)

Course Number

Course Title

Credits

Prerequisite

HRI 106

Principles of Culinary Arts I

(1st 8-week session)

3

Prereq or

Co-req: HRI 158

HRI 107

Principles of Culinary Arts II

(2nd 8-week session)

3

HRI 106

HRI 119
Applied Nutrition for Food Service
3

HRI 158

Sanitation and Safety

(online 1st 8-week session)

3

MTH 121

or higher
Fundamentals of Mathematics I
3

Placement

SDV 100
College Success Skills
1

Approved Health/Physical Education Elective¹
2

              SEMESTER TOTAL
18

SEMESTER 2

Course Number

Course Title

Credits

Prerequisite

ENG 111
College Composition I
3

Placement

HRI 134
Food and Beverage Service Management
3

HRI 158

HRI 206
International Cuisine
3

HRI 106 and/or
HRI 107

HRI 207
American Regional Cuisine
3

HRI 106 and/or
HRI 107

HRI 215
Food Purchasing
3

HRI 251
Food and Beverage Cost Control I
3

MTH 121

or higher

              SEMESTER TOTAL
18

SEMESTER 3

Course Number

Course Title

Credits

Prerequisite

HRI 128

Principles of Baking

3

HRI 106 and/or
HRI 107

HRI 199
Supervised Study in Culinary Arts
2

HRI 206 and
HRI 207 and

permission of

Program Head

HRI 224

Recipe and Menu Management

3

ITE 115
Introduction to Computer Applications and Concepts
4

Humanities Elective¹
3

              SEMESTER TOTAL
15

SEMESTER 4

Course Number

Course Title

Credits

Prerequisite

HRI 145
Garde Manger (8-weeks)
3

HRI 206 and/or HRI 207

HRI 159
Introduction to Hospitality Industry Computer Systems
4

ITE 115 and Culinary students only

HRI 297
Cooperative Education
3

HRI 206/207/

199/128 and

permission of

Program Head

HRI Approved Elective²
3

Social Science Elective¹
3

              SEMESTER TOTAL
16

              TOTAL MINIMUM CREDITS
67

1        Eligible courses are listed on page 28 in the 2011-2012 catalog. See your academic

          advisor or counselor to choose the appropriate course(s).

2        Approved HRI Electives:

          HRI 150 - Introduction to Hospitality Ownership

          HRI 205 - Fundamentals of Wine

          HRI 235 - Marketing of Hospitality Services

          HRI 256 - Principles and Applications of Catering (prereq: HRI 158)

          HRI 275 - Hospitality Law

          HRI 280 - Principles of Advanced Baking and Pastry

Career Studies: Catering (221.242.01)

         Gainful Employment Consumer Information

The Career Studies Certificate in Catering prepares individuals to work as banquet caterers, personal caterers, or business owners who wish to provide catering services to residential or commercial customers.

SEMESTER 1

Course Number

Course Title

Credits

Prerequisite

HRI 106

Principles of Culinary Arts I

(1st 8-week session)

3

Prereq or

Co-req: HRI 158

HRI 158

Sanitation and Safety

(online 1st 8-week session)

3

HRI 107

Principles of Culinary Arts II

(2nd 8-week session)

3

HRI 106

MTH 121

or higher
Fundamentals of Mathematics I      3
Placement

              SEMESTER TOTAL
12

SEMESTER 2

Course Number

Course Title

Credits

Prerequisite

HRI 145
Garde Manger
3

HRI 106 and/or
HRI 107

HRI 207
American Regional Cuisine
3

HRI 106 and/or
HRI 107

HRI 251
Food and Beverage Cost Control I
3

MTH 121

or higher

HRI 256
Principles and Applications of Catering
3

HRI 106

              SEMESTER TOTAL
12

              TOTAL MINIMUM CREDITS
24

Career Studies: Classical Cooking (221.242.02)

         Gainful Employment Consumer Information

The Career Studies Certificate in Classical Cooking prepares students to work as food service (kitchen) workers, line cooks, and chefs in various restaurant venues.

SEMESTER 1

Course Number

Course Title

Credits

Prerequisite

HRI 106

Principles of Culinary Arts I

(1st 8-week session)

3

Prereq or

Co-req: HRI 158

HRI 158

Sanitation and Safety

(online 1st 8-week session)

3

HRI 107

Principles of Culinary Arts II

(2nd 8-week session)

3

HRI 106

              SEMESTER TOTAL
9

SEMESTER 2

Course Number

Course Title

Credits

Prerequisite

HRI 128
Principles of Baking
3

HRI 106 and/or
HRI 107

HRI 206
International Cuisine
3

HRI 106 and/or
HRI 107

HRI 207
American Regional Cuisine
3

HRI 106 and/or
HRI 107

              SEMESTER TOTAL
9

              TOTAL MINIMUM CREDITS
18

Career Studies: Kitchen Management (221.775.04)

        Gainful Employment Consumer Information

The Career Studies Certificate in Kitchen Management offers preparation in the management of kitchens such as restaurants, school cafeterias, private enterprises, and franchises.

SEMESTER 1

Course Number

Course Title

Credits

Prerequisite

HRI 106

Principles of Culinary Arts I

3

Prereq or

Co-req: HRI 158

HRI 119
Applied Nutrition for Food Service
3

HRI 158

Sanitation and Safety

(online 1st 8-week session)

3

MTH 121

or higher
Fundamentals of Mathematics I     3
Placement

              SEMESTER TOTAL
12

SEMESTER 2

Course Number

Course Title

Credits

Prerequisite

HRI 107

Principles of Culinary Arts II

3

HRI 106

HRI 224
Recipe and Menu Management
3

HRI 251
Food and Beverage Cost Control I
3

MTH 121

or higher

              SEMESTER TOTAL
9

              TOTAL MINIMUM CREDITS
21

Additional Resources:

TCC Culinary Arts Website

Counseling

2011-2012 Catalog

top

Comments: Web Services @ TCC
Last revision: September 16, 2011