Effective Fall 2024
- School of Business, Arts & Sciences
- Associate of Applied Science Degree (A.A.S.)
- More Information about Culinary Arts Technology
Prepares students for culinary production and entry-level supervisory positions in restaurant, food service and related hospitality industry employment. The immersive curriculum combines theory with applications in knife skills, cooking methods, recipe analysis, production planning, menu planning, cooking a variety of cuisines, and product costing. Guest service strategies for dining room and beverage service enhance the employability of the graduate of this program. Internship/work experience is required with options for study abroad.
Career Opportunities
Entry to mid-level, task specific jobs, entry to mid-level supervisory and management positions in restaurants and the food service industry. Career opportunities include: Sous Chef, Chef De Cuisine, chef-manager, Certified Culinarian®*, kitchen manager, line chef, garde manger, steward, catering, specialty retail, private club, continuing care community, and gaming industry. Entrepreneurship is possible for those with recommended business courses or degree.
*With membership and application to the American Culinary Federation.
Recommended High School Subjects
A strong background in high school math, reading and written communication is required, as is a working knowledge of keyboarding and personal computers. Strong manual dexterity and mechanical skills are highly desirable.
Special Equipment Needs
Laptop Computer Required
- Windows 11 or higher (recommended).
- Intel Core i5 or i7 (generation 10 or higher) processor (recommended).
- 8+ GB RAM (recommended).
- 250+ GB Solid State Disk (SSD) drive (recommended).
- Laptop must include a webcam and microphone (required).
- Laptop must include a wireless network card (required).
- Broadband Internet connection when working off campus (required).
- Additional plug-ins may be required (Information Technology Services Service Desk available for assistance).
- Chromebooks and other devices running Chrome OS are prohibited.
Remediation Strategies
All incoming students must meet placement requirements in math. Students are expected to remediate any deficiencies as explained in the College Catalog (see https://www.pct.edu/catalog/admissions-policy).
Transfer Procedures
This major is subject to the transfer standards established by the College (see https://www.pct.edu/admissions/transfer/transferring-credits). Exceptions must be approved by the school dean.
Program Goals
A graduate of this major should be able to:- demonstrate culinary theory through execution of food preparation techniques, artistry, and creativity.
- identify and produce classical, American regional, and international cuisines, incorporating sustainability concepts.
- establish, encourage, and maintain personal and professional attitudes and appearance standards.
- maintain industry standards of sanitation and safety.
- employ organoleptic analysis to evaluate the tastes of food and beverage.
- plan, execute, and evaluate menus and events.
- employ control systems and techniques, and practice business ethics and fiscal responsibility.
- recognize, differentiate, and implement service philosophies that deliver positive guest experiences.
- employ motivation and problem-solving techniques while supervising a hospitality operation.
- integrate concepts of nutritional health and well-being into menus.
- research and design efficient hospitality operations and equipment layouts.
Performance Standards
The Culinary Arts degree student will be required to meet all the uniform and personal appearance standards specified under “Additional Information” on the academic school web site and supported by national food code. Uniform standards for all food preparation, dining room and special events or as noted by the course requirement will be strictly enforced.
Curriculum
| First Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
|---|---|---|---|---|---|---|---|
| FYE101 | First Year Experience | 1 | .50 | 1.50 | S | REQ | |
| FHD101 | Foundations of Professional Cooking | 3 | 1 | 6 | M | REQ | |
| FHD117 | Purchasing | 2 | 2 | M | REQ | ||
| FHD118 | Sanitation | 1 | 1 | M | REQ | ||
| NSC | National Sanitation Certification | M | NSC | ||||
| CSC124 | Information, Technology & Society | 3 | 3 | S | REQ | ||
| MTH | Mathematics Elective | 3 | S | MTH | |||
| FHD147 | Foundations of Service Applications for the Hospitality Industry | 2 | 1 | 3 | M | REQ | |
| FHD212 | Applications of Professional Cooking | 3 | 1 | 6 | M | REQ | |
| TOTAL CREDITS | 18 | ||||||
| Second Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| FHD104 | Careers in Hospitality | 1 | 1 | M | REQ | ||
| FHD125 | Menu Planning & Cost Control | 3 | 3 | M | REQ | ||
| FHD137 | Introductory Baking | 3 | 1 | 6 | M | REQ | |
| FHD151 | Introduction to the Modernist Kitchen | 1 | 3 | M | REQ | ||
| FHD295 | Artisan Butchery & Charcuterie Applications | 1 | 3 | M | REQ | ||
| FHD321 | American Regional Cuisines | 3 | 1 | 6 | M | REQ | |
| ENL111 | English Composition I | 3 | 3 | S | REQ | ||
| FHD216 | Nutrition Concepts | 1 | 1 | M | REQ | ||
| FHD217 | Nutrition & Wellness Application | 1 | 3 | M | REQ | ||
| FHD268 | Facilities Planning | 3 | 3 | M | REQ | ||
| FHD227 | Location Based Catering | 2 | 1 | 3 | M | REQ | |
| TOTAL CREDITS | 22 | ||||||
| Summer Session | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| FHD269 | Culinary Internship | 1 | M | REQ | |||
| TOTAL CREDITS | 1 | ||||||
| Third Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| ENL121 | English Composition II | 3 | 3 | S | REQ | ||
| or | |||||||
| ENL201 | Technical & Professional Communication | 3 | 3 | S | REQ | ||
| or | |||||||
| SPC | Speech Elective | 3 | S | SPC | |||
| FHD228 | Beverage Management & Service Applications | 3 | 2 | 3 | M | REQ | |
| FHD315 | Global Cuisine & Connections | 3 | 1 | 6 | M | REQ | |
| ARP | Core Arts Perspective | 3 | S | ARP | |||
| or | |||||||
| AAP | Core Applied Arts Perspective | 3 | S | AAP | |||
| or | |||||||
| CDP | Core Global & Cultural Diversity Perspective | 3 | S | CDP | |||
| or | |||||||
| HIP | Core Historical Perspective | 3 | S | HIP | |||
| or | |||||||
| SSP | Core Social Science Perspective | 3 | S | SSP | |||
| SCI | Science Elective | 3 | S | SCI | |||
| FHD396 | Culinary Capstone | 3 | 2 | 3 | M | REQ | |
| FHD213 | Sustainability of Food Systems | 1 | 3 | M | REQ | ||
| TOTAL CREDITS | 19 | ||||||
Additional Information
Dress Code: Professionalism is the signature of this degree, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style. Students in Table Service and/or Wine and Beverage Practicums may wear appropriate cosmetics, a watch, a single set of post-style earrings. Hair must be restrained - the utilization of a French braid or discrete pinning/styling is required.
Accreditation
Accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC ).