ENG 025 — ENG 025
3 0-30 3-30 3 TOTAL SEMESTER HOURS 15 2 0-30 17-44 16 TOTAL SEMESTER HOURS REQUIRED FOR ASSOCIATE DEGREE 67 *Courses may be substituted with credit from successful completion of LET 110 Basic Law Enforcement BLET. A 55 18 0 Criminal Justice Technology – A.A.S. CONCENTRATION OVERVIEW The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities. Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management. Upon completion of this concentration, graduates will be able to qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager. Student Learning Outcomes – Upon completion of the program, students will: 1. Demonstrate proper safety and sanitation procedures in a food service operation.