Famous Chefs and Entrepreneurs in the Food Industry Culinary Arts.
Culinary Arts Food Service Management - Home - Klamath ... · Culinary Arts Food Service Management...
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The Program Klamath Community College’s Culinary Arts Program is a hands-on, theory-based delivery for professional chefs and food service managers. The program starts out slow to get some idea of where the individual students are with regard to their skill sets, then walk them through all appropriate facets of restaurant operations from budgeting to baking, from soups to sauces, and from management to main courses. This program covers all the major qualities employers look for in prospective employees. The program has special admission and enrollment limits so an additional application process is required. The first step of this process is to attend a New Student Orientation. For dates and times, please call Klamath Community College at 541-882-3521. Space is limited, so act now! Career Opportunities • Chef • Kitchen Manager • Restaurant Manager • Cook • Restaurant Owner • and more! K L A M A T H C O M M U N I T Y C O L L E G E M C M X C V I Culinary Arts Food Service Management at Klamath Community College KCC’s Culinary Arts Food Service Management Degree Option: • Associate of Applied Science (AAS) Degree in Culinary Arts Food Service Management: Do you have an interest in the culinary arts? Have you ever wanted to work as a chef or own your own restaurant? KCC now has an AAS degree for you! • Culinary Arts Food Services Management at Klamath Community College will provide graduates with technical skills and basic knowledge for those interested in a professional food services career. Coursework is split between the classroom and our brand new commercial kitchen setting, where students will learn everything from basic safety and sanitation to knife skills and advanced culinary applications. For More Information 541.880.2212 | [email protected] Klamath Community College...Your new career is waiting! visit us online at www.klamathcc.edu
Transcript of Culinary Arts Food Service Management - Home - Klamath ... · Culinary Arts Food Service Management...
The Program
Klamath Community College’s Culinary Arts Program is a hands-on, theory-based delivery for professional chefs and food service managers. The program starts out slow to get some idea of where the individual students are with regard to their skill sets, then walk them through all appropriate facets of restaurant operations from budgeting to baking, from soups to sauces, and from management to main courses. This program covers all the major qualities employers look for in prospective employees.
The program has special admission and enrollment limits so an additional application process is required. The first step of this process is to attend a New Student Orientation. For dates and times, please call Klamath Community College at 541-882-3521.
Space is limited, so act now!
Career Opportunities
• Chef • Kitchen Manager• Restaurant Manager• Cook• Restaurant Owner• and more!
KLA
MATH COMMUNITY COLLEG
E
M C M X C V I
Culinary Arts Food Service Management at Klamath Community College
KCC’s Culinary Arts Food Service Management Degree Option:
• Associate of Applied Science (AAS) Degree in Culinary Arts Food Service Management: Do you have an interest in the culinary arts? Have you ever wanted to work as a chef or own your own restaurant? KCC now has an AAS degree for you!
• Culinary Arts Food Services Management at Klamath Community College will provide graduates with technical skills and basic knowledge for those interested in a professional food services career. Coursework is split between the classroom and our brand new commercial kitchen setting, where students will learn everything from basic safety and sanitation to knife skills and advanced culinary applications.
For More Information541.880.2212 | [email protected]
Klamath Community College...Your new career is waiting!visit us online at www.klamathcc.edu
Culinary Arts Food Service ManagementThis schedule lists courses required for degree completion, but the actual order and specific coursework may vary depending on student placement, start date and quarter. Students will work closely with advisors for scheduling each term. Curriculum maps below show specific degrees and certificates, and the required courses and recommended term during which they should be taken. *Programs are subject to change as curriculum is updated due to industry standards.
First Year Technical RequirementsFirst TermCUA 101, Intro to Culinary Arts............................................................4CUA 102, Basic Safety & Food Production Sanitation...................3CUA 103, Culinary Management & Measurement.........................3CUA 104, Culinary Science......................................................................2
TOTAL...12Second TermCUA 110, Culinary Operations I............................................................4CUA 111, Culinary Operations II...........................................................3CUA 120, Culinary Arts Fundamentals...............................................5
TOTAL...12
Third TermCUA 121, Culinary Arts Foundations...................................................6CUA 130, Culinary Logistics I.................................................................3CUA 131, Culinary Logistics II................................................................3
TOTAL...12
Fourth TermCUA 140, Culinary Management I.......................................................3CUA 201, Contemporary Desserts & Baking Essentials................4CUA 210, Advanced Culinary Applications......................................4
TOTAL...11TOTAL First Year Technical Core Credits...47
Culinary Arts Food Service Management AAS Second Year Technical RequirementsFifth TermCUA 141, Culinary Management II......................................................2CUA 202, World Hors d’oeuvers & Specialty Breads......................4CUA 211, Beverage Arts..........................................................................2CUA 220, Culinary Arts Mastery...........................................................2
TOTAL...10
Sixth TermCUA 230, Comprehensive Culinary Entrepreneur.........................4CUA 240, Sustainable Dining.................................................................6
TOTAL...10
Seventh TermCUA 280, Culinary Management Practicum....................................3CUA 281, Chef Practicum........................................................................3
TOTAL...6 TOTAL Second Year Technical Core Credits...26
Related InstructionHEA 125, First Aid & Industrial Safety.................................................3CGS 100, College Survival & Success..................................................3BUS 131, Intro to Computer Applications.........................................4SPE 111, Fundamentals of Speech......................................................3MTH 070, Elementary Algebra (or higher)........................................4WRI 121, English Composition I...........................................................3BUS 285, Human Relations in Organizations...................................3
TOTAL...23TOTAL Program Credits...96
Culinary Arts Food Service Management AAS
