Dec 11, 2018  
2018-2019 SLCC General Catalog 
  
2018-2019 SLCC General Catalog

Culinary Arts AAS: Full-time (Baking Track)


View Culinary Arts: AAS (CTE)  page

Plan of Study 2018-2019

The following is a plan of requirements to complete this Associate of Applied Science degree in two years. Each student’s experience will vary slightly, as this plan does not include transfer work, Advanced Placement (AP), or other institutions’ concurrent enrollment credits. Math and English placement will be based on the student’s Accuplacer/ACT/SAT scores. If developmental courses are required, they should be taken in the student’s first semester.

NOTE: This plan assumes the student is prepared to take the courses listed. If prerequisites are required, additional semesters may be required to complete this degree.

Meet with the Academic Program Advisor and consult DegreeWorks for specific degree requirements.


First Year

Fall (15 credits)   Spring (15 credits)
CHEF 1110 Sanitation  -  3 credits     CHEF 1210 Food and Beverage Service  -  3 credits    
CHEF 1120 Introduction to Hospitality  -  3 credits     CHEF 2420 Baking  -  3 credits    
CHEF 1200 Cuisine & Culture  -  3 credits     CHEF 2425 Baking I Lab  -  3 credits    
CHEF 1300 Food Preparation I  -  3 credits     ENGL 1010 Intro to Writing (EN)  -  3 credits    
CHEF 1320 Fundamentals Cost Control (QS)  -  3 credits     Distribution Areas - 3 credits    
       
► Progress Check: Log in and check your Degree Audit via MySLCC   ► Progress Check: Meet with Academic Program Advisor  

Summer (10-11 credits)    
CHEF 1900 Sustainable Food Systems  -  2 credits        
CHEF 2410 Purchasing  -  3 credits        
CHEF 2430 Baking II - Artisan Breads & Pastries  -  3 credits        
Elective - 2-3 credits        
       

Second Year

Fall (14-15 credits)   Spring (11-12 credits)
CHEF 2520 Nutrition  -  3 credits     CHEF 2000 Culinary Arts Co-op  -  3 credits    
Elective - 2-3 credits     CHEF 2610 Menu Marketing & Management  -  3 credits    
Human Relations (HR) - 3 credits     CHEF 2620 Culinary Management  -  3 credits    
CHEF 2440 Baking III - Classic European Tortes & Restaurant Desserts  -  3 credits     Elective - 2-3 credits    
Communication (CM) - 3 credits        
       
► Progress Check: Apply for Graduation      

Advising Notes

  • Program requires 250 hours of OJT (On-the-Job Training) in order to graduate.
  • CHEF 2410  is only taught in the Summer Term