Catalog 2023 SPRING REVISION

EAST CENTRAL COMMUNITY COLLEGE

CULINARY ARTS TECHNOLOGY (CUT) Advisor: Chef Barry Karrh

The Culinary Arts Technology concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American, and International cuisine, as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen. All students must wear appropriate chef’s uniforms for all lab classes. Successful completion of the two-year program leads to an Associate of Applied Science Degree in Culinary Arts Technology. CULINARY ARTS TECHNOLOGY (CUT) FIRST YEAR Fall Semester Spring Semester HRT 1123: Intro. to Hospitality Management 3 CC HRT 2623: Hospitality Human Resource Management 3 CC HRT 1224: Restaurant & Catering Operations 4 CC HRT 2613: Hospitality Supervision 3 CC HRT 1213: Sanitation and Safety 3 CC CUT 1123: Culinary Principles II 3 CC HRT 1511: Hospitality Seminar 1 CC CUT 1513: Garde Manager 3 CC CUT 1114: Culinary Principles I 4 CC CUT 1133: Principles of Baking 3 CC Total Hours ……………………………………….. 15 Total Hours …………………………………………………..15 SECOND YEAR Fall Semester Spring Semester HRT 2233: Hospitality Cost Controls 3 TC ENG 1113: English Composition I † 3 AAS CUT 2223: Menu Planning & Facilities Design 3 TC Required Math or Lab-Based Science ‡ 3-4 AAS CUT 2243: Dining Room Management 3 TC SPT 1113: Public Speaking I † 3 AAS CUT 2313: American Regional Cuisine 3 TC Humanities/Fine Arts Elective 3 AAS CUT 2423: International Cuisine 3 TC Social/Behavioral Science Elective 3 AAS Total Hours ……………………………………….. 15 Total Hours …………………………………………………..15-16 CC Career Certificate Required Courses (30 Hours) TC Technical Certificate Required Courses (Career Certificate Courses + 15 Hours) AAS Associate of Applied Science Degree Required Courses (Career + Technical Certificate Courses + 15 Hours) †An ACT English sub score of 16 or higher is required for ENG 1113 and SPT 1113. A sub score of 15 or lower will require completion of ENG 0123 with a grade of “C” or higher to enroll in ENG 1113 and SPT 1113. ENG 1033 may be taken in lieu of ENG 1113, but ENG 1033 will not transfer to a baccalaureate institution. ‡An ACT Math sub score of 19 or higher is required for MAT 1313. A sub score of 18 or lower will require completion of MAT 1233 with a grade of “C” or higher to enroll in MAT 1313. MAT 1753 may be taken in lieu of MAT 1313. National Restaurant Association Certifications Offered: • ServSafe Manager (5 Year) • ServSafe Alcohol National Occupational Competency Testing Institute Certifications Offered:

• Culinary Arts Prep Cook 4436 • Retail Commercial Baking 4110

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