The Culinary Arts curriculum provides students with a broad range of study that enables them to be employed in a large variety of occupations within the food service and hospitality industry. Students learn quality food preparation, service techniques, organizational skills, and are exposed to all aspects of the industry. A significant portion of the program is devoted to laboratory work where students spend time preparing standardized recipes for entrees, soups, garde manger/pantry items, meat, poultry, seafood, bakery and dessert items. An emphasis is placed on classical cuisine and production of cuisine for formal dining rooms, as well as items for less formal establishments.
In addition to preparation courses, the core program provides training in sanitation, nutrition, menu planning, cost control, purchasing and inventory control, management and supervision. General education and related courses that develop human relation skills, communication skills, business skills and mathematics are offered to provide a well-rounded educational experience. A cooperative work experience must be completed successfully by all students prior to graduation.
The chef performs many functions in the food service industry, including food preparation, planning, control, supervision and a variety of other tasks that coincide with the total control of the kitchen in the commercial food world. The industry and program requires professional attitudes, actions, appearance and dress along with the ability to work as part of a team and communicate well with others. Tact, courtesy and a pleasant personality are important, as are keen senses of taste and smell.
Employment potential in the hospitality food preparation industry remains high. According to the United States Bureau of Labor Statistics, the North Dakota Hospitality Association, and our Culinary Arts Advisory Committee, there is an extreme shortage for trained individuals throughout the entire industry as chefs, cooks, bakers and managers. Graduates commonly take employment in hotel restaurants, franchise restaurants, clubs, bakeries, catering operations, delis, retirement communities and institutional food service facilities such as hospitals, nursing homes, public schools and colleges.
| Course Code | Course Title | Credits |
|---|---|---|
| CULA 101 | Food Preparation Laboratory | 8 |
| CULA 102 | Food Preparation Laboratory | 9 |
| CULA 110 | Sanitation and Safety | 2 |
| CULA 119 | Culinary Nutrition | 2 |
| CULA 120 | Menu Planning | 2 |
| CULA 121 | Food Cost and Portion Control | 2 |
| CULA 201 | Principles of Baking and Specialty Desserts | 9 |
| CULA 202 | Short Order Cookery | 2 |
| CULA 203 | Gourmet Foods/Catering/Banquet Services | 8 |
| CULA 220 | Dining Room Service | 1 |
| CULA 221 | Principles of Restaurant Management | 2 |
| CULA 222 | Restaurant Service and Production Mgmt. | 2 |
| CULA 297 | *Cooperative Education | 2 |
| Related/General Education Courses for Diploma | ||
| BADM 240 | Sales | 3 |
| BOTE 108 | Business Math | 3 |
| CIS 101 | Computer Literacy | 2 |
| ENGL 105 | Technical Communications | 3 |
| FYE 101 | First Year Experience | 1 |
| HPER 210 | First Aid and CPR | 2 |
| PSYC 100 | Human Relations in Organizations | 2 |
| General elective** | 1 | |
| TOTAL REQUIRED CREDITS FOR DIPLOMA | 68 | |
| Related/General Education Courses for Associate Degree | ||
| ACCT 118 | Applied Accounting | 3 |
| BOTE 108 | Business Math | 3 |
| CSCI 116 | Business Use of Computers | 3 |
| ENGL 110 | College Composition I | 3 |
| ENGL 105 | Technical Communications or | 3 |
| ENGL 120 | College Composition II (3) or | |
| ENGL 125 | Introduction to Professional Writing (3) | |
| FYE 101 | First Year Experience | 1 |
| HPER 210 | First Aid and CPR | 2 |
| PSYC 100 | Human Relations in Organizations | 2 |
| General Education elective | 3 | |
| TOTAL REQUIRED CREDITS FOR ASSOCIATE | 74 | |
| *To take place at an approved job site during the summer following the first year. | ||
| **Consult academic advisor in selecting electives that are most appropriate for the intended baccalaureate program. NOTE: The hospitality industry utilizes items that contain alcohol to flavor and flame food products that will be served to customers. These items include wine, flavored liquors and spirits. The Culinary Arts department, in an attempt to offer experiences and products that are as close to the work environment as possible, utilize the same type of products in the preparation and service of food items prepared in the laboratory. | ||
The applicants must be high school graduates or equivalent. Helpful courses to prepare for this curriculum are food preparation courses, accounting, business math, economics and computer literacy.
Upon successful completion of the required courses, students will be awarded a diploma or an Associate in Applied Science degree in Culinary Arts with an emphasis in Chef Training and Management Technology.
