Culinary Arts
Associate in Science in Food Service with a Specialization in Culinary Arts
The Associate in Science degree, Food Service with a specialization in Culinary Arts, is a four-semester and one summer session program of study. This program option is designed for students who are interested in becoming chefs and those who intend to transfer to a four-year college. The challenge provided each AS degree candidate will be to apply the knowledge gained in courses taken in the Certificate of Completion and the Certificate of Achievement programs to operate and manage a food service operation as a profit center.
Curriculum
The requirements listed in the catalog at the time of entry into the program are the ones you must fulfill for graduation. You also have the option to meet the requirements listed in subsequent catalogs. However, if you choose this option, you cannot combine requirements from two or more catalogs. For example, if you entered the program in fall 2006, you can fulfill the requirements in either the fall 2006 catalog or the fall 2007 catalog. However, you cannot combine requirements from both.
If you leave the program for a semester or more, you must fulfill the requirements in effect at the time of or subsequent to your re-entry. For example, if you entered the program in fall 2006, took a hiatus in spring 2007, and returned in fall 2007, you must fulfill the requirements in the catalog for fall 2007 or later.
Courses
Food Service and Hospitality Education Courses
FSHE 102 Introduction to the Culinary Industry / Career Preparation
FSHE 103 Sanitation and Safety
FSHE 110 Fundamentals of Cookery
FSHE 119 Intermediate Cookery
FSHE 120 Menu Merchandising
FSHE 122 Fundamentals of Baking
FSHE 128 Dining Room Service / Stewarding Procedures
FSHE 185 The Science of Human Nutrition
FSHE 209 Garde Manger
FSHE 212 Continental Cuisine
FSHE 216 Asian/Pacific Cuisine
FSHE 241 Hospitality Purchasing and Cost Control
HOST 293E Hospitality Internship
FSHE 294 Food Service Practicum
HOST 290 Hospitality Management
