Undergraduate Course Catalog 2016-2017
Thompson School of Applied Science
Professor: Charles A. Caramihalis, Nancy M. Johnson
Senior Lecturer: Julienne M Guyette
The culinary arts and nutrition (CAN) program offers a concentration in culinary arts, which is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
Applicants to culinary arts and food and beverage management must present college preparatory English and a minimum of two years of satisfactory work in college preparatory mathematics.
Culinary arts and nutrition, culinary arts: $571*
*This one-time curriculum fee is required to cover lab materials, "Chef Whites," knives, and specialized equipment maintenance that are unique to the applied nature of th concentration. The curriculum fee covers the entire two-year course of study for one concentration. Any non-TSAS student may be assessed specific course fees, details of which are included in each semester's Time and Room Schedule. All fees are subject to change.
Students who complete the requirements for the culinary arts concentration are prepared for a variety of positions as entry-level chefs in the hospitality industry. In a program that combines classroom work with practical experience, students learn and explore career opportunities, menu development, cost control, food safety, baking, nutrition, management skills, and general education. Through a unique partnership with University Hospitality Services, students complete rotations in state-of-the-art production kitchens on campus at Holloway Commons. These rotations provide opportunities to develop proficiency in contemporary and classical culinary techniques and cooking methods related to a la carte, banquet, and quantity food production and service. The culinary arts concentration is annually reviewed by its own advisory committee of industry professionals, program faculty, and chef-instructors who revise the curriculum to meet changing industry needs. The culinary arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
Chef in restaurants, hotels, private clubs, theme parks, catering and banquet facilities, destination resorts, cruise ships, corporate chains, and health care facilities.
Culinary Arts Program of Study
First Year, Fall Semester
|CAN||401||Food Preparation Fundamentals||2|
|CAN||403||Culinary Skill Development||4|
|COM||209||Expository Writing and Reading||4|
|TSAS||405A||Computers in the Workplace I||2|
First Year, Spring Semester
|CAN||404||Baking and Pastry Products||4|
|CAN||422||Cuisine and Culture||4|
|CAN||426||Dining Room Practicum||3|
|CAN||443||Quantity Food Production and Display Cooking||4|
Second Year, Fall Semester
|CAN||506||Food and Beverage Cost Control||4|
|CAN||525||American Regional Cuisine||5|
|CAN||597||Culinary Arts Internship (invitation only) OR||5|
|Electives AND CAN 598 (below)|
Second Year, Spring Semester
|CAN||512||Hospitality Human Resource Management||3|
|CAN||544||Catering and Garde Manger||4|
Total: 64 credits
Approved Electives (when offered)
|ABM||405||Small Business Accounting Principles||4|
|COM||212||Writing in the Workplace||3|
|CSL||401||Introduction to Community Service & Leadership||4|
|SSCI||403||Environmental Issues and Society||2|