Culinary Arts, C.A.S.

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Natalie Feltz, ACF - CC, CPC, BS, MBA
Assistant Professor and Program Coordinator of Food Service Management
(681)753-5083
nfeltz @pierpont.edu

Food Service Management Accrediting Agencies

American Culinary Federation Education Foundation’s Accrediting Commission
180 Center Place Way
St. Augustine, FL 32095
(800) 624-9458
www.acfchefs.org

Program Purpose

The C.A.S. Food Service Management - Culinary Arts specialization prepares graduates for entry-level positions in the field of Culinary Arts. Additionally, it provides a separate degree option for students completing another business or food service management degree specialization, expanding their employability with focused skills in preparation and presentation of food.

Student Learning Outcomes

Upon successful completion of the C.A.S. degree in Food Service Management - Culinary Arts, graduates will be able to:

Identify knowledge and skills to achieve guest satisfaction.
Practice professionalism and ehtics in simulation and real-world experiences.
Practice basic principles of food sanitation and safety in the food service operation.
Identify cultural competence practices necessary for guest satisfaction.
Identify best practices to promote sustainability in the industry.
Practice food production skills essential for success in the professional kitchen.

Opportunities in Culinary Arts

The Certificate of Applied Science in Food Service Management - Culinary Arts duplicates the 1st semester of the A.A.S. degree option in the same field but provides a more compressed skill set option in the 2nd semester. Students successfully completing the C.A.S. and one year of industry experience are eligible to become Certified Culinarians (CC) through the American Culinary Federation, www.acfchefs.org. Opportunities exist for entry-level positions in food preparation and service in hotels, restaurants, catering operations, resorts, and institutions. Credits earned in the certificate program may be applied to the A.A.S. in Food Service Management - Culinary Arts specialization.

Required Courses (30 Hrs)

~ENGL 1104 - Written English I 3-4 hr(s). (“C” or higher required for graduation)
FOSM 1100 - ServSafe® 1 hr(s).
FOSM 1101 - Fundamentals of Food 2 hr(s).
FOSM 1103 - Fundamentals of Food Lab 1 hr(s).
FOSM 1130 - Basic Baking 1 hr(s).
FOSM 1131 - Basic Baking Lab 2 hr(s).
FOSM 1140 - Food Service Cost Analysis & Management 3 hr(s).
FOSM 1180 - Professionalism 1 hr(s).
FOSM 2201 - Food Selection & Preparation 2 hr(s).
FOSM 2203 - Food Selection & Preparation Lab 2 hr(s).
FOSM 2208 - Garde Manger Laboratory 2 hr(s).
FOSM 2209 - Garde Manger 1 hr(s).
FOSM 2228 - Food Service Organization and Management 3 hr(s).
MGMT 2209 - Principles of Management 3 hr(s).
OFAD 1150 - Computer Concepts and Applications 3 hr(s).

Model Schedule (30 Hrs)

First Semester (15 Hrs)

~ENGL 1104 - Written English I 3-4 hr(s). (“C” or higher required for graduation)
FOSM 1100 - ServSafe® 1 hr(s).
FOSM 1101 - Fundamentals of Food 2 hr(s).
FOSM 1103 - Fundamentals of Food Lab 1 hr(s).
FOSM 1140 - Food Service Cost Analysis & Management 3 hr(s).
FOSM 1180 - Professionalism 1 hr(s).
FOSM 2201 - Food Selection & Preparation 2 hr(s).
FOSM 2203 - Food Selection & Preparation Lab 2 hr(s).

Second Semester (15 Hrs)

FOSM 1130 - Basic Baking 1 hr(s).
FOSM 1131 - Basic Baking Lab 2 hr(s).
FOSM 2208 - Garde Manger Laboratory 2 hr(s).
FOSM 2209 - Garde Manger 1 hr(s).
FOSM 2228 - Food Service Organization and Management 3 hr(s).
MGMT 2209 - Principles of Management 3 hr(s).
OFAD 1150 - Computer Concepts and Applications 3 hr(s).

Notice To All Students

A grade of “C” or higher is required in all FOSM courses and English, including support courses.
It is the responsibility of the student to meet with the faculty advisor to schedule all courses for the completion of this degree. Failure to seek assistance from the advisor may delay graduation.
The semester before graduation, the student should schedule a Graduation Evaluation through the Registrar’s Office and must also apply for graduation.
Students are reminded to review campus policies and procedure posted in the college catalog.

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