OUR MISSIONTrenholm State Community College'sCulinary Arts/Hospitality ManagementProgram will provide education that willprepare an individual for meaningfulemployment, leadership, and citizen-ship. The mission of the culinary artsprogram is to provide quality, diverselearning experiences to develop highlycompetent, skilled, safe and knowledge-able technicians who are able to com-pete in the global market place at theentry level in the culinary/hospitalitymanagement industry.

INDUSTRY FACTSEmployment of chefs and head cooks is projected to grow 10 percent from 2016 to2026, faster than the average for all occupations. Income growth will result in greaterdemand for high-quality dishes at a variety of dining venues. As a result, more restau-rants and other dining places are expected to open to satisfy consumer desire for diningout. Consumers are continuing to demand healthier meals made from scratch in restau-rants, in cafeterias, in grocery stores, and by catering services. To ensure high-qualitydishes, these establishments are increasingly hiring experienced chefs to oversee foodpreparation. Job opportunities should be best for chefs and head cooks with severalyears of work experience in a kitchen. Job openings will result from the need to replaceworkers who leave the occupation. The fast pace, time demands, and high energy lev-els required for these jobs often lead to a high rate of turnover. There will be strongcompetition for jobs at upscale restaurants, hotels, and casinos, where the pay is typ-ically highest. Workers with a combination of business skills, previous work experi-ence, and culinary creativity should have the best job prospects. (Source: Bureau ofLabor and Statistics Occupational Outlook Handbook, 2017-2018 Edition,)

Break away from an ordinary lifeand fulfill your dream of having an

exciting career in the Culinary Arts/Hospitality

Management Industry.

FOR ADDITIONAL INFORMATION:Brittany Foster, Program Coordinator

(334) 420-4436bfoster@trenholmstate.edu

Loren Lunde, Instructor(334) 420-4495

llunde@trenholmstate.edu

Katrice Small, Instructor(334) 420-4496

ksmall@trenholmstate.edu

H. Councill Trenholm State Community CollegePost Office Box 10048 • Montgomery, AL 36108

Phone: (334) 420-4200

www.trenholmstate.edu

EQUAL OPPORTUNITY IN EDUCATION AND EMPLOYMENT It is the official policy of the Alabama Department of Postsecondary Education and H.Councill Trenholm State Community College that no person shall, on the grounds of race,color, disability, sex, religion, creed, national origin, or age, be excluded from participationin, be denied the benefits of, or be subjected to discrimination under any program, activity,or employment.

POTENTIALSALARY RANGEThe median annual wage for chefs andhead cooks was $48,460 in May 2018.The median wage is the wage at whichhalf the workers in an occupation earnedmore than that amount and half earnedless. The lowest 10 percent earned lessthan $26,320, and the highest 10 percentearned more than $81,460.

$48,460Source: Bureau of Labor andStatistics Occupational Out-look Handbook, May 2018

WHAT IS CULINARY ARTS?Chefs and head cooks oversee the daily food preparation at restaurants and other placeswhere food is served. They direct kitchen staff and handle any food-related concerns.

Chefs and head cooks typically do the following:

Check the freshness of food and ingredients

Supervise and coordinate activities of cooks and other food preparation workers

Develop recipes and determine how to present dishes

Plan menus and ensure the quality of meals

Inspect supplies, equipment, and work areas for cleanliness and functionality

Hire, train, and supervise cooks and other food preparation workers

Order and maintain an inventory of food and supplies

Monitor sanitation practices and follow kitchen safety standards

Chefs and head cooks use a variety of kitchen and cooking equipment, including step-incoolers, high-quality knives, meat slicers, and grinders. They also have access to largequantities of meats, spices, and produce. Some chefs use scheduling and purchasingsoftware to help them in their administrative tasks.

Chefs who run their own restaurant or catering business are often busy withkitchen and office work. Some chefs use social media to promotetheir business by advertising new menu items or addressingcustomer reviews.

AWARDS AVAILABLEASSOCIATE DEGREE

Associate of Applied Science—Culinary Arts (74 Semester Hours

Associate of Applied Science—Culinary Arts – Hospitality Management Concentration (74 Semester Hours)

C U R R I C U L U M R E Q U I R E M E N T S F O R

ASSOCIATE DEGREE IN APPLIEDSCIENCE IN CULINARY ARTS

GENERAL EDUCATION CORE REQUIREMENTS: (58 Hours)

AREA V: (58 Hours)ORI 101 Orientation to College ...........................................................................1CUA-101 Orient to the Hospitality Profession .....................................................3 CUA-102 Catering ................................................................................................3 CUA-110 Basic Food Preparation ........................................................................3 CUA-111 Foundations in Nutrition ......................................................................3 CUA-112 Sanitation, Safety and Food Service ....................................................2 CUA-113 Table Service ........................................................................................2 CUA-115 Advanced Food Preparation .................................................................3 CUA-120 Basic Food Preparation Lab .................................................................2 CUA-122 Fundamentals of Quantity Cooking .....................................................3 CUA-173 Culinary Art Apprenticeship .................................................................3 CUA-201 Meat Preparation and Processing .........................................................3 CUA-204 Foundations of Baking .........................................................................3 CUA-206 Advanced Garde Manger .....................................................................2 CUA-208 Advanced Baking .................................................................................3 CUA-210 Beverage Management .........................................................................2 CUA-213 Food Purchasing and Cost Control .......................................................3 CUA-241 Basic Culinary Lab II ...........................................................................2 CUA-251 Menu Design ........................................................................................3 CUA-262 Restaurant Mgmt and Supervision .......................................................3 CUA-281 Apprenticeship: Qualifying Dinner ......................................................3 HSM-112 Law and the Hospitality Industry .........................................................3

TOTAL....................................................................................................................74

Hours Recommended Area Course Required Course(s)

I Written Composition 3 ENG 101

II Humanities and Fine Arts 3 MUS 101

III Natural Sciences and Mathematics 6-7 MTH 116 & PHS 112

IV History, Social, and Behavioral Sciences 3 PSY 200

ACCREDITATION H. Councill Trenholm State Community College is accredited by the SouthernAssociation of Colleges and Schools Commission on Colleges (SACSCOC) toaward the Associate in Arts, Associate in Science, and Associate in AppliedScience degrees as well as certificates in specific occupational areas. Contactthe Southern Association of Colleges and Schools Commission on Colleges(SACSCOC) at 1866 Southern Lane, Decatur, Georgia 30033-4097 or call404-679-4500 for questions about the accreditation of H. Councill TrenholmState Community College.