El Centro College - Degree Plans - Food And Hospitality Institute - Culinary Arts AAS
This is an archived ECC Online Catalog. Please visit our current Online CatalogOnline Catalog at https://www1.dcccd.edu/catalog/cattoc.cfm?loc=ECC.
Notice: This catalog is no longer actively maintained. Some of the links/pages may no longer function. We apologize for any inconvenience.
El Centro 2002 - 2003 Catalog (Archived) Previous Catalog Years
Degree Plans - Food And Hospitality Institute - Culinary Arts AAS
Catalog Table of Contents

Skip Navagation

Associate in Applied Sciences Degrees
   Associate in Applied Sciences Degree
   Course Descriptions
   Degree Plans (by Location)
   Degree Plans (by Subject)
DCCCD Core Curriculum
Transfer Services
Skip Navagation

FOOD AND HOSPITALITY INSTITUTE -- CULINARY ARTS

El Centro only

(Associate in Applied Sciences Degree)

(Students pursuing this AAS program are required to meet all TASP requirements.)

Degree Plan Code: AAS.CULINARY.ARTS

The Culinary Arts degree provides a learning environment for the skills necessary to perform in various culinary related positions.

CREDIT HOURS

SEMESTER I

HAMG 1321 Introduction to Hospitality Industry 3
CULA 1301 Basic Food Preparation 3
CULA 1305 Sanitation and Safety 3
CULA 1364 Practicum (or Field Experience) - Culinary Arts/Chef Training 3
TECM 1391 Special Topics in Applied Mathematics, General AND 3
Natural Science+++ OR 3-4
MATH 1314 College Algebra OR (3)
MATH 1414 College Algebra (4)
15-19

SEMESTER II

PSTR 1301 Fundamentals of Baking 3
RSTO 1313 Hospitality Supervision 3
CULA 2331 Advanced Food Preparation 3
CULA 2364 Practicum (or Field Experience) - Culinary Arts/Chef Training 3
12

SEMESTER II

ENGL 1301 Composition I 3
++Elective Humanities/Fine Arts 3
6

SEMESTER IV

RSTO 1304 Dining Room Service 3
CULA 1409 Garde Manger 4
RSTO 1325 Purchasing for Hospitality Operations 3
SPCH 1311 Introduction to Speech Communication 3
13

SEMESTER V

RSTO 1317 Nutrition for the Food Service Professional 3
RSTO 2301 Principles of Food and Beverage Controls 3
RSTO 1380 Cooperative Education-Food and Beverage/Restaurant Operations Manager 3
PSYC 2301 Introduction to Psychology 3
+Elective 2-4
14-16
Minimum Hours Required 60-66

+Elective - 2 or more SCH must be completed in one or more courses for the following:

CULA 1441 American Regional Cuisine 4
CULA 1445 International Cuisine 4
PSTR 2331 Advanced Pastry Shop 3
RSTO 1306 Facilities Layout and Design 3
CULA 2302 Saucier 3
RSTO 2307 Catering 3
RSTO 1191 Special Topics in Food and Beverage/Restaurant Operations Manager 1
RSTO 1291 Special Topics in Food and Beverage/Restaurant Operations Manager 2
RSTO 1391 Special Topics in Food and Beverage/Restaurant Operations Manager 3
HAMG 1340 Hospitality Legal Issues 3
FDNS 1391 Special Topics in Foods and Nutrition Studies, General 3

++Elective - must be selected from the following:

ARTS 1301 Art Appreciation 3
ENGL 2322 British Literature 3
ENGL 2327 American Literature 3
HUMA 1301 Introduction to Humanities 3
MUSI 1306 Music Appreciation 3
PHIL 1301 Introduction to Philosophy 3
DRAM 1310 Introduction to Theatre 3

+++Students selecting TECM 1303 must also select one of the following Natural Science courses:

BIOL 1408 Biological Science 4
BIOL 1409 Biological Science 4
ECOL 1305 People and Their Environment 3
GEOL 1403 Physical Geology 4
PHYS 1311 Descriptive Astronomy 3
PHYS 1401 Introductory General Physics 4
PHYS 1415 Physical Science 4

NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice. Credits earned may be applied toward an Associate of Applied Science in Culinary Arts.