Associate in Occupational Studies DegreeDownload PDF
This program prepares students for positions in the food service industry, including skills and knowledge in food preparation, baking, and catering. With experience and additional training, students may be qualified for positions leading to sous chef, executive chef, and/or kitchen (production) manager or catering manager. Instruction in this program takes place primarily at the Rome Campus.
Goal 1 To provide training in culinary arts preparation
- Students will be able to demonstrate execution of the correct application of key cooking methods
Goal 2 To provide training in bakery weights and measures
- Students will be able to demonstrate the ability to weigh and measure with accuracy the ingredients needed for their practical exam.
Goal 3 To prepare Culinary Arts Students to interact effectively with others on a team to reach a common goal
- Students will communicate appropriately with instructors and peers through written or oral assignments.
Goal 4 To provide training in safe food handling
- Students will demonstrate an ability to work with others in a group to attain a common goal
Goal 5 To provide training in safe food handling
- Students will be able to demonstrate safe food handling techniques
Goal 6 To prepare students to demonstrate information literacy
- Students will use traditional and contemporary information technology
- Students will identify, access, and appropriately use authoritative sources of information
Total Credit Hours: 64
This course is an opportunity for students to develop the skills necessary to be successful in college. Students learn the importance of the faculty-student and advisor-advisee relationship, develop time management techniques, apply effective study skill techniques, recognize the implications of living in a diverse society, utilize college resources, and explore career and transfer requirements. Collaborative projects are included. Students matriculated in a degree program must take this course in their first term of study.
This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. Corequisite: FS150 Safety & Sanitation.
This course introduces the bakery shop preparation of cakes, cookies, muffins, sweet rolls, and breads, including the mixing of ingredients and shaping of dough. It covers the ingredients used in the preparation of baked goods, and the tools and equipment used in the bakery shop. Corequisite: FS150 Safety & Sanitation.
This course introduces the correct procedures for food handling and the hygienic basis for these practices. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association.
This course introduces principles and techniques of table service. Emphasis is placed on table setting, buffet services, the various job categories in the dining room, different styles of service, and dining room arrangement and supplies. Students have an opportunity to work in each dining room position.
EN101 English 1: Composition C-3 Cr-3
This course focuses on several kinds of writing-self-expressive, informative, and argumentative/persuasive, and others. A minimum of five essay compositions are required. The course emphasizes the composition of clear, correct, and effective prose required in a variety of professions and occupations.Prerequisites: The required developmental reading (DS051 Essential Reading & Study Skills, or SL115 ESL4: Advanced Reading), and/or writing courses (EN099 Introduction to College English or SL116 ESL4: Advanced Composition) or permission of the instructor or designee.
This course introduces the terminology and techniques of commercial food preparation, including identification, selection and preparation of additional foods, such as eggs, poultry, fish, shellfish, beef, pork, lamb, veal, and smoked foods. Laboratories employ a variety of cooking methods using professional kitchen equipment. Emphasis is placed on operating in a safe and sanitary manner. Prerequisite: FS111 Food Preparation 1.
This course introduces the methods, tools, and procedures used
to control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Labor costs as they relate to the operation are discussed. Active problem solving and practical application are used to relate the principles learned to the food service industry. - Spring Semester Only.
This course introduces the purchasing function in food service organizations. Emphasis is placed on the methods of controlling costs while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Included is the concept of specification development as it applies to the products and services used in the hospitality industry. Purchasing requirements for equipment, furniture, supplies, perishable foods, groceries, and convenience foods are covered.
This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective. Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry.
This course provides a general understanding of the science of nutrition. Topics include nutrients, nutrient requirements, food sourses, food safety dietary assessments, the role that nutrients play in maintaining health and physical well-being, and physiological functions such as digestion, absorption, and metabolism of nutrients. This course is for Nutrition and Dietetics majors. Prerequisite: High school chemistry or equivalent.
This course integrates knowledge of food and food preparation, equipment, techniques, methods, and practices learned in prerequisite courses. Acting as chef/managers, students plan menus, edit recipes, order food, assign tasks, analyze food cost, and offer multi-course meals to the public. Emphasis is placed on collaboration, food variety and presentation, and timeliness of presentation with strict adherence to safety and sanitation principles. Proper uniform is required. Prerequisite: FS112 Food Preparation 2.
This course provides the student with on-the-job experience in a variety of food service settings. In addition to the minimum of 6 hours a week of field experience, participation in a weekly seminar is required as a forum to discuss work-
This course provides an overview of supervisory management skills for the hospitality industry. Topics include planning, organizing, coordinating, staffing, directing, controlling, evaluating, and leading. The development of technical, human relations, and conceptual skills is emphasized.
This course provides knowledge of relevant computer skills and a solid foundation in the terminology and concepts of computer technology. Experience is provided with a variety of microcomputer software applications, including word processing, electronic spreadsheets, graphics, file management, and integrated software. Concepts and terms focus on preparing for a technologically oriented society and using the computer as a tool for productivity, research, and communication.
This course reviews basic arithmetic processes to develop speed and accuracy in working with decimals, fractions, and percentages. Calculators are used to solve business problems, including simple and compound interest, discounting promissory notes, present value, installment purchases, and mortgages. Retail mathematics covers the areas of purchase and cash discounts, trade discounts, and markup of merchandise. Topics may also include the mathematics of sales and property taxes and payroll. Problem-solving exercises are completed through applications and exercises. Prerequisite: An appropriate Mathematics Placement test result.
This course emphasizes industry standards, practices, and terminology as they apply to off-premises and banquet catering. Menu planning, pricing, selling, food preparation, dining room service, staffing, and personnel management are practiced. Personnel management and collaborative techniques are used to offer multicourse meals to the public. Prerequisites: FS112 Food Preparation 2.
This course provides a foundation in marketing, planning, segmentation, and positioning food items within a specific demographic. Food marketing tools such as menu pricing, advertising, sales promotion, merchandising, personal selling, and external advertising media are explored.
This course is a survey of mathematics for students in those programs that do not require a mathematics sequence. It provides an appreciation of mathematical ideas in historical and modern settings. Topics include problem solving, logic, geometry, statistics, and consumer mathematics. Prerequisite: An appropriate placement test result or MA090 Essential Math Skills or MA091 Introductory Algebra, or MA096 Mathematical Literacy.
This course introduces probability and statistics. Topics include graphs, tables, frequency distributions, measures of central tendency and dispersion, normal distribution, correlation and regression, probability, and inferential statistics. This course is available in two formats: lecture only, or lecture plus laboratory using technology. Prerequisite: An appropriate placement test result or MA090 Essential Math Skills or MA 091 Introductory Algebra, or MA096 Mathematical Literacy.
Program elective options include: AC131 Business Law 1, FS202 Menu & Facilities Planning, FS242 Beverage & Bartending Management, OR HT211 Convention Services Management.
Students in the Culinary Arts Management program are required to be in full uniform in each laboratory class. The uniform consists of a double-breasted, long-sleeved white chef ’s coat, black and white checked pants, chef ’s hat, and a white apron. Shoes are to be of firm leather with a slip resistant sole. Beards and mustaches are to be neatly trimmed. Beard guard required.
*Baking & Pastry Arts courses:
- Take FS205 Baking 2 - 4 cr. for FS112 Food Preparation 2 - 3 cr.
- Take FS202 Menu & Facilities Planning - 3 cr. for FS210 Food Preparation 3 - 4 cr.
- Take FS213 Cake Decorating - 3 cr. for BI151 Nutrition & Dietetics 1 - 3 cr.
- Take FS225 Advanced Bread Baking - 3 cr. for Restricted Program Elective - 3-4 cr.
- Take FS245 Pastry Techniques & Practices - 4 cr. for FS204 Banquet & Catering Management - 4 cr.
This Micro-Credential will provide a early milestone for our culinary arts students as well as a credential for workforce development based on meetings with area employers looking for a specific skill set for their operation. Courses include:
- FS111 Food Preparation 1 - 3 cr.
- FS150 Safety and Sanitation - 3 cr.
- FS112 Food Preparation 2 - 4 cr.
Introduction to Baking:
This Micro-Credential will provide a early milestone for our pastry arts students as well as a credential for workforce development based on meetings with area employers looking for a specific skill set for their operations This the first of two micro credentials in baking. Courses include:
- FS121 Baking 1 - 4 cr.
- FS213 Cake Decorating - 3 cr.
- FS205 Baking 2 - 4 cr.
This Micro-Credential will provide a mid-program milestone for our Pastry arts students as well as a credential for workforce development based on meetings with area employers looking for a specific skill set for their operations This is the second of two micro credentials in baking. Courses include:
- FS225 Advanced Bread Baking - 3 cr.
- FS245 Pastry Techniques & Practices - 4 cr.