Culinary Arts and Food Service (CLD)
2017-2018
Type: Career, Degree (AAS)
Open Admissions
Division: Career & Tech Education & Bus
The degree program opens the door to a career in food. The course of study is designed to combine practical training with broad-based knowledge. Hands-on culinary courses begin with the basics of knife-handling in the laboratory kitchen through the implementation of our on-campus restaurant kitchen, dining room, and bakery. These courses are complemented with the study of nutrition and food sciences as well as classes in management, facilities planning, and personnel administration. Cutting edge cultural courses include food history and culture and food writing. Program graduates face exciting opportunities in a fast-growing industry that encompasses the traditional path in a restaurant kitchen or dining room or can veer into catering, banquet management, menu consulting, food writing, recipe testing and development, baking and pastry, corporate food, and a whole host of other possibilities.
The program includes a hands-on work experience through Cooperative Education and Internships which integrate classroom study with a supervised work experience.
This program has been relocated to the North Shore Business Center at 30 Log Bridge Road in Middleton, Route 114. Shuttle bus service will be available.
First Year
Fall
| CFS101 | Basic Culinary Techniques | 2 |
| CFS104 | Introduction to Breads, Pastries, and Desserts | 2 |
| CFS105 | Food Handler Safety Practices | 1 |
| CFS116 | Banquet and Function Management | 2 |
| CFS118 | Stocks, Soups, & Sauces | 2 |
| CMP101 | Composition 1 | 3 |
| Total Credit Hours: | 12 |
Spring
| BUS101 | Math for Business and Finance | 3 |
| CFS102 | Meat/Poultry/Fish Fabrication & Production | 2 |
| CFS106 | Baking Production and Merchandizing of Bakery Products | 2 |
| CFS108 | Table Service | 2 |
| CFS110 | Introduction to Garde Manger | 2 |
CMP102-150
| Composition 2 Elective | 3 |
| CPS100 | Information Technology and Its Applications | 3 |
| Total Credit Hours: | 17 |
Second Year
Fall
| CFS202 | Danish, Croissant, Choux, and Puff Pastry | 2 |
| CFS212 | American Regional Cuisine | 2 |
| CFS214 | Buffet & Specialty Food Preparation | 2 |
| CFS228 | Food & Beverage Cost Control | 3 |
| CFS234 | Culinary Arts Workplace Seminar | 1 |
| IDS106 | Understanding Nutrition | 3 |
LA-ELECTIVE
| Liberal Arts Elective | 3 |
| Total Credit Hours: | 16 |
Spring
| CFS204 | Classical Baking | 2 |
| CFS206 | A La Carte Restaurant Operations | 2 |
| CFS216 | International Cuisine | 2 |
| COP202 | Cooperative Education/Internship | 3 |
LA-ELECTIVE
| Liberal Arts Elective | 3 |
OPN-ELECTIVE
| Open Elective | 3 |
| Total Credit Hours: | 15 |
Requirement Notes
CFS101 is the first course in the hands-on cooking sequence and must be taken before any other cooking course.
CFS104 is the first course in the hands-on baking sequence and must be taken before any other baking course.
CPS100: May be fulfilled by challenge exam and 3 liberal arts credits.
Liberal Arts Elective: Recommend IDS156 - Cultural History of Food
COP202: Students may be eligible for COP202 exemption. Please see the COP202 Coop Ed/Internship Exemption form found on the Academic Department Web page for details. If exemption is approved, student must complete a 3-credit open elective
Program Note
Communications and Mathematics proficiencies required to graduate.
See guided pathway sheets for advising information specific to your area of focus.
Total Credit Hours: 60