"This program of study is designed as a terminal degree for a specific career field. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.Ĭareer Opportunities: Chef, Sous chef, Kitchen manager, or Food service manager The Culinary Assistant Technical Diploma is a 27 Credit program.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiency and professionalism.
Culinary fundamentals day 27 full#
The Culinary Arts program 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, and clubs, catering operations, contract food service and health care facilities. Hospitality and Tourism Management, A.A.S. The period during which the degree requirements set forth in this catalog shall remain in effect, subject to changes provided herein, shall not exceed five (5) years from the beginning of the Fall 2015 academic term, two (2) years for technical certificates. Enrollment of all students is subject to these conditions. With the ultimate goal of producing professionals who can serve the local & global hospitality industry as an integral part. These changes will govern current and formerly enrolled students. View Homework Help - Culinary Fundamentals day 27 from BPSE 1 at Culinary Institute of America. Canadian College of Hospitality Management & Culinary Arts- is a modern and dynamic institute profoundly aspired to promote formal and technical education in the hospitality industry.
This catalog is not intended to state contractual terms and does not constitute a contract between the student and Chattanooga State.Ĭhattanooga State reserves the right to make changes as required in course offerings, curricula, academic policies and other rules and regulations affecting students, to be affective whenever determined by the institution. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson imprint Labensky Hause Martel 2. However, adequate and reasonable notice will be given to students affected by any changes. This catalog presents the offerings and requirements in effect at the time of publication, but makes no guarantee that they will not be changed or revoked. The course offerings and requirements of Chattanooga State are continually under examination and revision.
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