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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
CULA1000Food Service Math

1

CULA1106Introduction to the Hospitality Industry

2

CULA1116Sanitation and Safety

1

CULA1126Basic Baking and Pastry

4

CULA1136Basic Garde Manger and Entremétier

4

CULA1156Basic Food Preparation

4

CULA1301Culinary Arts Nutrition

2

CULA1321Decorative Work and Showpieces

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA1525Dining Room Service

4

CULA1530Advanced Baking and Pastry

4

CULA1535Advanced Garde Manger and Entremétier

4

CULA1540Advanced Food Preparation

4

CULA1700Human Relations Management

2

CULA1710Beverage Management

2

CULA2056Global Cuisine

4

CULA2075Catering

2

General Education Required 9 Credits

Course NumberCourse TitleCourse Credits
PHIL2100Critical Thinking

3

or

PHIL2200Ethics

3

 

SOCI2130Food, Culture and Society

3

Choose one course from MnTC Goal Area 1

3

General Education Elective 6 Credits

Choose credits from Hennepin Technical College’s 2000-level general education courses.

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
CULA1000Food Service Math

1

CULA1106Introduction to the Hospitality Industry

2

CULA1116Sanitation and Safety

1

CULA1126Basic Baking and Pastry

4

CULA1136Basic Garde Manger and Entremétier

4

CULA1156Basic Food Preparation

4

Total Credits  16

Second Semester

Course NumberCourse TitleCourse Credits
CULA1301Culinary Arts Nutrition

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA2056Global Cuisine

4

SOCI2130Food, Culture and Society

3

Choose one course from MnTC Goal Area 1

3

Total Credits  16

Third Semester

Course NumberCourse TitleCourse Credits
CULA1525Dining Room Service

4

CULA1530Advanced Baking and Pastry

4

CULA1535Advanced Garde Manger and Entremétier

4

CULA1540Advanced Food Preparation

4

Total Credits  16

Fourth Semester

Course NumberCourse TitleCourse Credits
CULA1321Decorative Work and Showpieces

2

CULA1700Human Relations Management

2

CULA1710Beverage Management

2

CULA2075Catering

2

PHIL2100Critical Thinking

3

or

PHIL2200Ethics

3

General Education Electives

6

Total Credits  17

General Education Electives

Hennepin Technical College’s 2000-level general education courses meet the guidelines of the Minnesota Transfer Curriculum (MnTC).

Course NumberCourse TitleCourse Credits

Choose a Total of:  6 Credits

MnTC Goal Area 1

A complete list of MnTC courses and Goal Area that can be used to meet General Education requirements can be found at www.hennepintech.edu.  The same course cannot satisfy more than one MnTC Goal Area requirement.

Course NumberCourse TitleCourse Credits
COMM2020Intercultural Communication

3

COMM2050Interpersonal Communication

3

COMM2060Small Group Communication

3

COMM2130Public Speaking

3

ENGL2001Workplace Correspondence

2

ENGL2050Short Form Composition and Reporting

4

ENGL2121Writing and Research

4

ENGL2125Technical Writing

3

ENGL2130Introduction to Creative Writing

3

Choose a Total of:  3 Credits

Graduation (65 Credits)

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


6/6/2018 : BP 7104 / EP