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Nov 24, 2024
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2016-2017 College Catalog [ARCHIVED CATALOG]
Culinary Arts and Occupations, TD
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Program Mission
The mission of the Culinary Arts and Occupations program is to prepare students for employment in the various culinary-related occupations by educating them in the fundamental concepts, knowledge and hands-on skills required in the culinary arts.
Program Goals
All graduates of the Culinary Arts and Occupations program will be able to:
- To train students to perform the technical skills required to successfully perform in the Culinary industry
- To develop in students the knowledge of sound principles and concepts of cooking and baking
- To instill in students the attitudes and values that will result in them being regarded as professionals in the culinary industry
Program Learning Outcomes
All graduates of the Culinary Arts and Occupations program will be able to:
- Demonstrate the ability to comprehend, apply, and evaluate principles and concepts relevant to their role as a culinarian
- Demonstrate technical proficiency in all skills necessary to fulfill the role of a culinarian
- Demonstrate personal behavior consistent with professional and employer expectations of a culinarian
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Specific Degree Requirements
- All students must maintain a 2.0 grade point average to remain in good standing with thecollege.
- Students must receive a C or better in each course to receive credit toward diploma.
General Education Requirements
(15 Total credit hours)
Major Area Requirements
(45 Total credit hours)
- Associate Degree 60 credits
- Technical Diploma 45 credits
Excludes General education Requirements
- Certificate Option 17 credits
Excludes General education Requirements
Includes specific Major Area requirements
Technical Diploma Total Credits: 45
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