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Culinary Arts (BP) Diploma

Overview and Award Outcomes

Overview

The Culinary Arts diploma prepares individuals for career opportunities in hotels, restaurants, clubs and institutional food service operations. 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 diploma 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 32 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

CULA1525Dining Room Service

4

CULA1530Advanced Baking and Pastry

4

CULA1535Advanced Garde Manger and Entremétier

4

CULA1540Advanced Food Preparation

4

General Education Required 6 Credits

Choose six Credits from the following:

Course NumberCourse TitleCourse Credits
CCDS1040Job Seeking Skills

2

COMM1050Communication in the Workplace

2

COMM2050Interpersonal Communication

3

ECON2200Principles of Microeconomics

3

PHIL2100Critical Thinking

3

PHIL2200Ethics

3

SOCI2100Introduction to Sociology

3

SOCI2130Food, Culture and Society

3

General Education Elective 0 Credits

Technical Studies Elective 0 Credits

Total Diploma Credits 38

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
CULA1525Dining Room Service

4

CULA1530Advanced Baking and Pastry

4

CULA1535Advanced Garde Manger and Entremétier

4

CULA1540Advanced Food Preparation

4

Total Credits  16

Third Semester

Choose 6 Credits from the following:

Course NumberCourse TitleCourse Credits
CCDS1040Job Seeking Skills

2

COMM1050Communication in the Workplace

2

COMM2050Interpersonal Communication

3

ECON2200Principles of Microeconomics

3

PHIL2100Critical Thinking

3

PHIL2200Ethics

3

SOCI2100Introduction to Sociology

3

SOCI2130Food, Culture and Society

3

Total Credits  6

Graduation (38 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 7108 / EP