The Culinary Arts Center at RCBC

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Culinary Arts (AAS.CUL)

The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities. Course offerings emphasize practical application, a strong theoretical knowledge base, professionalism, and provide the critical competencies to successfully meet industry demands. Graduates should qualify for entry-level positions, such as line cook, station chef, and assistant pastry chef. With experience, graduates may advance to positions such as sous-chef, executive chef, or food service director.

Please note the difference in tuition cost per credit for "CUL" courses. To see a breakdown of the cost per credit at RCBC, click here.

General Education:

Credits
  Written Communications 6
  Math (MTH 107 or higher) 3
  Natural Science           4
  Social Science 3
  Arts and Humanities 3
  Additional General Education  3
  Total General Education 22
Program Courses:  
CUL-107 Culinary Arts 4
CUL-122 Techniques and Traditions 4
CUL-125 Foundations of Professional Baking 3
CUL-203 Garde Manger 4
CUL-206 Italian Traditions and American Regional Cuisine 4
CUL-211 Purchasing and Menu Planning 3
CUL-216 A La Carte 3
CUL-230 Culinary Arts Practicum 3
FSM-122 Quality Service in Food/Restaurant Operations 3
FSM-125 Food Service Sanitation and Accident Prevention 3
FSM-215 Elementary Nutrition 2
HOS-110 Introduction to Hospitality 3
  Culinary Elective 4
     
  Total Program Course Credits 43
  Total Degree Credits 65