;

Culinary Arts (BP) Associate in Applied Science Degree

Overview and Award Outcomes

Overview

The Culinary Arts A.A.S. degree prepares individuals for career opportunities in hotels, restaurants, clubs and institutional food service facilities. Responsibilities may include menu planning, purchasing food, equipment, and supplies, selecting, and developing recipes, selecting and using various food preparation methods and techniques. Management duties may include, but are not limited to financial planning, hiring, training and supervising employees.

Award Outcomes

Prepare high quality food in a cost effective and efficient manner as utilized in professional foodservice operations

Demonstrate ability to meet Certified Culinarian requirements of the American Culinary Federation

Exhibit knowledge and hands-on ability to perform the activities of all key personnel engaged in food service production operations

Design a variety of menus, select recipes, plan food consumption, procure appropriate products, properly store items and prepare them to American Culinary Federation accepted professional standards

Apply mathematical, reading, and communication skills essential to the food service industry

Practice positive human relationship skills with the diverse population of the hospitality industry employees and guests

Create a professional career plan utilizing portfolio format

Career Opportunities

Employment may be found in hotels, restaurants, clubs, health care facilities, schools, resorts and many other food related operations. Depending on qualifications and experience numerous positions are available to graduates such as restaurant cooks, banquet cooks, bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers are some of the many career positions possible upon course completion. Students who complete the Culinary Arts program are eligible to pursue American Culinary Federation certification. The American Culinary Federation accrediting commission nationally accredits the curriculum at Hennepin Technical College.

Program Requirements

Technical Studies Required 50 Credits

Course NumberCourse TitleCourse Credits
CULA1000Culinary Calculations

1

CULA1106Culinary Culture and Industry

2

CULA1117Sanitation and Safety

2

CULA1126Foundations of Baking and Pastry

4

CULA1136Garde Manger and Entremétier

4

CULA1156Classic Culinary Techniques

4

CULA1290International and Regional Pastry

4

CULA1301Culinary Arts Nutrition

2

CULA1321Decorative Work and Showpieces

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA1526Dining Experience and Expectations

3

CULA1535Advanced Garde Manger and Entremétier

4

CULA1540Advanced Culinary Techniques

4

CULA1700Human Relations Management

2

CULA1710Beverage Management

2

CULA2056Global Cuisine

4

CULA2075Catering

2

General Education Required 15 Credits

Course NumberCourse TitleCourse Credits
COMM2050Interpersonal Communication

3

ENGL1060Food in Literature and Film

3

ENGL2125Technical Writing

3

PHIL2100Critical Thinking for College Success

3

SOCI2130Food and Society

3

General Education Elective 0 Credits

Technical Studies Elective 0 Credits

Total Associate in Applied Science Degree Credits 65

Semester Sequence

Offered at Brooklyn Park Only

First Semester

Course NumberCourse TitleCourse Credits
CULA1000Culinary Calculations

1

CULA1106Culinary Culture and Industry

2

CULA1117Sanitation and Safety

2

CULA1126Foundations of Baking and Pastry

4

CULA1136Garde Manger and Entremétier

4

CULA1156Classic Culinary Techniques

4

Total Credits  17

Second Semester

Course NumberCourse TitleCourse Credits
CULA1301Culinary Arts Nutrition

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA2056Global Cuisine

4

PHIL2100Critical Thinking for College Success

3

SOCI2130Food and Society

3

Total Credits  16

Third Semester

Course NumberCourse TitleCourse Credits
CULA1290International and Regional Pastry

4

CULA1526Dining Experience and Expectations

3

CULA1535Advanced Garde Manger and Entremétier

4

CULA1540Advanced Culinary Techniques

4

Total Credits  15

Fourth Semester

Course NumberCourse TitleCourse Credits
CULA1321Decorative Work and Showpieces

2

CULA1700Human Relations Management

2

CULA1710Beverage Management

2

CULA2075Catering

2

COMM2050Interpersonal Communication

3

ENGL1060Food in Literature and Film

3

ENGL2125Technical Writing

3

Total Credits  17

Graduation (65 Credits)

Semester listings reflect the recommended sequence.  Due to circumstances beyond our control, the information herein is subject to change without notice.

 

3/30/2021 : BP 7104 / EP