Dec 21, 2024  
2019-2020 SLCC General Catalog 
    
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2019-2020 SLCC General Catalog [**** ATTENTION: YOU ARE VIEWING AN ARCHIVED CATALOG ****]

Culinary Arts AAS: Full-time (Certified Culinarian)

View Culinary Arts: AAS (CTE)  page

Plan of Study 2019-2020

The following is a plan of requirements to complete this Associate of Arts 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 appropriate placement 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 1400 Food Preparation II  -  3 credits    
☐ CHEF 1200 Cuisine & Culture  -  3 credits     ☐ ENGL 1010 Intro to Writing (EN)  -  3 credits    
☐ CHEF 1300 Food Preparation I  -  3 credits     ☐ Distribution Areas - 3 credits    
☐ CHEF 1320 Fundamentals Cost Control (QS)  -  3 credits     ☐ Communication (CM) - 3 credits    
       
► Progress Check: Log in and check your Degree Audit via MySLCC   ► Progress Check: Meet with Academic Program Advisor  
Summer (11-12 credits)    
☐ CHEF 1900 Sustainable Food Systems  -  2 credits        
☐ CHEF 1500 Food Preparation III  -  3 credits        
☐ Elective - 2-3 credits        
☐ CHEF 2410 Purchasing  -  3 credits        

 

Second Year

Fall (14-15 credits)   Spring (11-12 credits)
☐ CHEF 2420 Baking  -  3 credits     ☐ CHEF 2000 Culinary Arts Co-op  -  3 credits    
☐ CHEF 2425 Baking I Lab  -  3 credits     ☐ CHEF 2610 Menu Marketing & Management  -  3 credits    
☐ CHEF 2520 Nutrition  -  3 credits     ☐ CHEF 2620 Culinary Management  -  3 credits    
☐ Elective - 2-3 credits     ☐ Elective - 2-3 credits    
☐ Human Relations (HR) - 3 credits        
       
► Progress Check: Apply for Graduation      

Advising Notes

  • Promise Students: CHEF 2410  is only taught in the Summer Semester when Promise is not available.
  • All students must compete 250 hours of OJT for graduation