Nov 24, 2024  
2016-2017 SLCC General Catalog 
    
Catalog Navigation
  Catalog Home
  A Message from the President
  SLCC at a Glance
  Academic Policies & Procedures
  Degrees and Certificates
  General Education and Service Learning
  Programs & Areas of Study
  Programs Listed Alphabetically
  Course Descriptions
  Graduation Maps
  DegreeWorks
  Administration Credentials
  Faculty Credentials
  Continuing Education
  Institute of Public Safety
  School of Applied Technology
  Academic Calendar
  Class Schedule
  Tuition & Fees
  Archived Catalogs
  My Portfolio
HELP
2016-2017 SLCC General Catalog [**** ATTENTION: YOU ARE VIEWING AN ARCHIVED CATALOG ****]

Culinary Arts AAS: Full-time (Certified Pastry Culinarian)

Plan of Study 2016-2017

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 cr ☐ CHEF 1210 Food and Beverage Service   3 cr
☐ CHEF 1120 Introduction to Hospitality   3 cr ☐ CHEF 2420 Baking   3 cr
☐ CHEF 1200 Cuisine & Culture   3 cr ☐ CHEF 2425 Baking I Lab   3 cr
☐ CHEF 1300 Food Preparation I   3 cr ☐ ENGL 1010 Intro to Writing (EN)   3 cr
☐ CHEF 1320 Fundamentals Cost Control (QS)   3 cr ☐ Distribution (FA , HU , ID , LS , PS , or SS ) 3 cr
       
► 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   3 cr    
☐ CHEF 2410 Purchasing   3 cr    
☐ CHEF 2430 Baking II - Artisan Breads & Pastries   3 cr    
☐ Elective   2 - 3 cr    
       

Second Year

Fall (11-12 credits)   Spring (15-16 credits)
 ☐ CHEF 2520 Nutrition   3 cr ☐ CHEF 2000 Baking Co-Op   4 cr
☐ Elective   2 - 3 cr ☐ CHEF 2610 Menu Marketing & Management   3 cr
☐ Human Relations (HR)   3 cr ☐ CHEF 2620 Culinary Management   3 cr
☐ CHEF 2440 Baking III - Classic European Tortes & Restaurant Desserts   3 cr ☐ Elective   2 - 3 cr
    ☐ Communication (CM)   3 cr
       
► Progress Check: Apply for Graduation      

Advising Notes

  • Program requires 1,000 hours of OJT (On-the-Job Training in order to graduate.
  • CHEF 2410  is only taught in the Summer Term