Culinary Arts

Culinary Arts

 

CULINARY ARTS

The Culinary Arts A.A.S. degree prepares individuals for career opportunities in hotels, restaurants, clubs and institutional food service facilities. Responsibilities may include menu planning, purchasing food, equipment, and supplies, selecting, and developing recipes, selecting and using various food preparation methods and techniques. Management duties may include, but are not limited to financial planning, hiring, training and supervising employees.

Program Title:
Culinary Arts

Award Type:
Associate in Applied Science Degree

Credits: Total Associate in Applied Science Degree Credits 64
Award Outcomes:
  • Prepare high quality food in a cost effective manner
  • Demonstrate ability to meet Certified Culinarian requirements of the American Culinary Federation
  • Perform the duties of operational personnel in food service industry
  • Demonstrate the ability to plan a variety of menus
  • Execute a variety of menus
  • Apply mathematical skills essential to the food service industry
  • Create a professional career plan
  • Apply analysis and problem solving to food production
  • Exhibit knowledge of the food services industry

Career Opportunities:
Employment may be found in hotels, restaurants, clubs, health care facilities, schools, resorts and many other food related operations. Depending on qualifications and experience numerous positions are available to graduates such as restaurant cooks, banquet cooks, bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers are some of the many career positions possible upon course completion. Students who complete the Culinary Arts program are eligible to pursue American Culinary Federation certification. The American Culinary Federation accrediting commission nationally accredits the curriculum at Hennepin Technical College.

Choose Total Associate in Applied Science Degree Credits 64 credits from the following areas:
Technical Studies Required: 46 Credits
CULA1000 Food Service Math 1
CULA1106 Introduction to the Hospitality Industry 2
CULA1116 Sanitation and Safety 1
CULA1126 Basic Baking and Pastry 4
CULA1136 Basic Garde Manger and Entremétier 4
CULA1156 Basic Food Preparation 4
CULA1301 Culinary Arts Nutrition 2
CULA1321 Decorative Work and Showpieces 2
CULA1325 Menu Planning 2
CULA1335 Purchasing and Cost Control 2
CULA1525 Dining Room Service 4
CULA1530 Advanced Baking and Pastry 4
CULA1535 Advanced Garde Manger and Entremétier 4
CULA1540 Advanced Food Preparation 4
CULA1700 Human Relations Management 2
CULA1710 Beverage Management 2
CULA2075 Catering 2
Technical Studies Electives: 0 Credits
General Education Required: 9 Credits
COMM2050 Interpersonal Communication 3
PHIL2100 Critical Thinking 3
or
PHIL2200 Ethics 3
SOCI2100 Introduction to Sociology 3
or
ECON2200 Principles of Microeconomics 3
General Education Electives: 9 Credits
Hennepin Technical College’s 2000-level general education courses meet the guidelines of the Minnesota Transfer Curriculum (MnTC).