Cuisine Management (AAT)
Academic Plans, known as programs, include a overview description and a summary of program requirements. You can search the online catalog via the the Academic Plan links on the right for a desired program or a specific course information.
This program prepares students for a wide variety of employment opportunities in the food service and hospitality industries. Some of these employment venues include restaurants, resorts, assisted living communities and hospital environments. This program is designed to provide a solid foundation of necessary skills and practices for entry level employment. The curriculum is delivered in a competency based format with a focus on skill development, production and customer service. In addition to skill development the curriculum also includes a focus on healthy cooking options, special dietary needs, international cuisine, food cost management, industry trends and sustainable production.
|General Education Requirements|
|PTWR 135||INTRODUCTION TO APPLIED TECHNICAL WRITING||5|
|PTCS 110||PROFESSIONAL TECHNICAL COMPUTATIONAL SKILLS||5|
|Major Area Requirements|
|CUIS 110||CULINARY FUNDAMENTALS I||5|
|CUIS 111||PROFESSIONAL COOKING I||8|
|CUIS 120||CULINARY FUNDAMENTALS II||5|
|CUIS 121||PROFESSIONAL COOKING II||8|
|CUIS 130||CULINARY FUNDAMENTALS III||5|
|CUIS 131||PROFESSIONAL COOKING III||8|
|CUIS 200||APPLIED PROFESSIONAL DEVELOPMENT||9|
|CUIS 210||ADVANCED CULINARY FUNDAMENTALS||5|
|CUIS 211||ADVANCED CULINARY PRACTICES||8|
|CUIS 220||MANAGEMENT AND BANQUET THEORY||5|
|CUIS 221||MANAGEMENT PRACTICES||8|
|CUIS 230||CUISINE CAPSTONE||6|
|CUIS 231||INDUSTRY INTERNSHIP||4|
|Specialized Short Courses|
|Select a minimum of six credits/units from the following:||6|
|CLASSIC AND MODERN SOUPS AND SAUCES (2 credits/units)|
|MEAT CUTTING AND FABRICATION (3 credits/units)|
|WINE, BEER, SPIRITS AND FOOD PAIRINGS (2 credits/units)|
|RESTAURANT BAKING (2 credits/units)|
|BANQUET AND BUFFET PLANNING AND EXECUTION (2 credits/units)|
|WINE APPRECIATION (3 credits/units)|
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should know or be able to do by the end of a certificate or degree at Clark College. After successful completion of this program, students will be able to:
- Articulate well-considered ideas and written claims to an academic audience, using effective rhetorical techniques, properly credited evidence, and a command of Standard English. (GE)
- Demonstrate and clearly explain an effective strategy to solve a quantitative problem. (GE)
- Demonstrate interpersonal/human relations skills. (GE)
- Apply the basics of classical, modern, and healthy cooking techniques.
- Identify and describe a variety of food ingredients and specifications with focus on sustainable, organic, nutritional needs; specialty diets; and aspects of vegetarian and veganism.
- Demonstrate proper kitchen sanitation, safety and professionalism in the workplace.
- Identify and demonstrate proper use of kitchen tools and equipment.
- Demonstrate basic measuring, conversion, food costing and yield management practices.
- Demonstrate cook to order practices with American and International cuisine.
- Apply teamwork, workplace ethics, customer service and communications in the workplace.
- Demonstrate effective management skills.
- Demonstrate professional cooking skills and skills in menu and recipe interpretation and conversion, proper cooking methods, plating and saucing principles to carry out complete dinner and/or banquet service.
- Demonstrate advanced storeroom inventory, management, purchasing and quality control.