Associate in Applied Science Degree
The Culinary Arts program is designed to prepare students for careers in the growing food service industry. Students who complete the program learn different styles and techniques for ordering, preparing, and serving food, planning menus, and managing food service organizations. The program also prepares students to take the ServeSafe certification examination. College credit may be granted through Tech Prep and PACT articulation agreements between RACC and approved secondary schools.
Required Program of Study
|Course Number||Semester||Course Title||Credits|
|CUL102||Fall||Basic Food Preparation and Safety||6|
|ORI102||College Success Strategies||2|
|CUL125||Spring||Food Preparation Theory||6|
|BUS100||Introduction to Business||3|
|CUL201||Food Preparation Practicum||3|
|SOC125||Individual and Society||3|
|MGT100||Principles of Management||3|
|CUL220||Spring||Food Service Sanitation||2|
|CUL255||Advanced Food Service Preparation Practicum||3|
|HUM- -||Humanities Elective||3|
|MGT215||Human Relations in Business||3|
|Total Credit Hours Required for the Program||62|
Upon successful completion of the program, the student should be able to:
- Utilize business and management principles to analyze problems and make decisions.
- Apply math operations to solve fundamental business problems.
- Utilize a personal computer to prepare documents using word processing, spreadsheet and database software and to perform basic navigation of the Internet.
- Apply the fundamental health and safety principles of nutrition.
- Safely use hand tools and equipment in a Food service environment.
- Apply skills in the preparation of salads, dressings, dips, sandwiches, and proper set up of work stations.
- Apply skills in production of Vegetables, and Fruits.
- Prepare Meats, Poultry, and Seafood in a variety of cooking techniques.
- Prepare eggs in a variety of styles, as well as breakfast meats, quick breads, and starches.
- Apply knowledge of ingredients, and mixing methods for a variety of baked goods.
- Produce frozen desserts, tarts, fruit desserts, decorated cakes, and meringues.
- Prepare aspics, forcemeats, pates, mousse, and marinades for use as decoration as well as consumption.
- Apply entry level skills in menu design, food cost, labor cost, and purchasing fundamentals.
- Apply the use of HACCP (Hazard Analysis-Critical Control Point)as an everyday occurrence in food production.
Please note: These programs can be pursued on a part-time basis.
Appropriate placement test scores, or the completion of certain developmental courses, are required for all programs of study. Additional prerequisites may be necessary for some courses and can be found in the course descriptions section of the catalog.
It is recommended that students confer with their advisor when selecting electives.