2004-2005 UAF Catalog  

Culinary Arts

College of Rural Alaska
Tanana Valley Campus
(907) 455-2800
www.tvc.uaf.edu/programs/cah-info.html

Certificate; A.A.S. Degree

Minimum Requirements for Certificate: 34 credits; for Degree: 64 credits

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The culinary arts department offers associate degree and certificate programs designed to prepare students for careers in the expanding field of food production and the management of restaurants, bakeries, hotels, hospitals, camps, or other facilities that require food service.

Certificate Program

Concentrations: Baking, Cooking, Culinary Arts, Food and Beverage Management

  1. Complete the general university requirements.
  2. Complete the following certificate requirements:
    a. Complete 3 credits from one of the following communication courses:

    CIOS 160—Business English (3)
    or CIOS 260—Business Communications (3)
    or ENGL 111X—Introduction to Academic Writing (3)
    or ENGL 212—Business, Grant and Report Writing 3 credits

    b. Complete 3 credits from one of the following computation courses:

    ABUS 155—Business Math (3)
    or CIOS 116—Business Math Using Calculators (3)
    or any MATH course at the 100-level or above 3 credits

    c. Complete the following human relations course:

    ABUS 154—Human Relations
  3. Complete the following:

    CAH 105—Principles of Food Service 3 credits

    CAH 140—Food Production I 5 credits

    CAH 145—Bakery Production I 5 credits

    CAH 150—Sanitation 1 credits

    CAH 161—Pastry Tube Art 1 credits
  4. Complete 1 of the following concentrations:

    a. Baking:

    CAH 146—Bakery Production II 5 credits

    CAH 247—Bakery Production III 5 credits

    b. Cooking:

    CAH 141—Food Production II 5 credits

    CAH 242—Food Production III 5 credits

    c. Culinary Arts:

    CAH 141—Food Production II 5 credits

    CAH 146—Bakery Production II 5 credits

    d. Food and Beverage Management:

    BA 151—Introduction to Business 3 credits

    ABUS 175—Customer Service 3 credits

    ABUS 179—Fundamentals of Supervision 3 credits

    ABUS 269—Food and Beverage Management 1 credits
  5. Minimum credits required 34

Major—A.A.S. Degree

Concentrations: Food and Beverage Management, Hospitality Operations

  1. Complete the general university requirements.
  2. Complete the A.A.S. degree requirements (As part of the A.A.S degree requirements, ABUS 154 for the human relations requirement and ABUS 155 for the computation requirement are recommended.)
  3. Complete the following program (major) requirements:*

    CAH 105—Principles of Food Service 3 credits

    CAH 140—Food Production I 5 credits

    CAH 141—Food Production II 5 credits

    CAH 145—Bakery Production I 5 credits

    CAH 146—Bakery Production II 5 credits

    CAH 150—Sanitation 1 credit

    CAH 160—Principles of Nutrition 2 credits

    ABUS 199—Practicum in Applied Business 1 credit
  4. Complete 1 of the following concentrations:*

    a. Food and Beverage Management:

    ABUS 101—Principles of Financial Accounting 3 credits

    ABUS 175—Customer Service 3 credits

    ABUS 179—Fundamentals of Supervision 3 credits

    ABUS 210—Income Tax (3)
    or ABUS 272—Small Business Planning (3)
    or ABUS 273—Managing A Small Business (3) 3 credits

    ABUS 256—Small Hotel, Bed & Breakfast, and Lodge Operations 1 credit

    ABUS 269—Food and Beverage Management 1 credit

    BA 151—Introduction to Business 3 credits

    CIOS Elective Appropriate to Skill Level 3 credits

    CAH, CIOS or ABUS elective 2 credits

    b. Hospitality Operations:

    CAH 242—Food Production III 5 credits

    CAH 243—Food Production IV 5 credits

    CAH 247—Bakery Production III 5 credits

    CAH 248—Bakery Production IV 5 credits

    CAH 250—Garde Manger 2 credits
  5. Minimum credits required 64

* Student must earn a C grade or better in each course.

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