Sep 27, 2020  
2020-2021 SLCC General Catalog 
  
2020-2021 SLCC General Catalog

Culinary Arts AAS: Full-time (Certified Culinarian)


View Culinary Arts: AAS (CTE)  page

Plan of Study 2020-2021

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