Culinary Arts

College of Rural and Community Development
Tanana Valley Campus
907-455-2800
www.tvc.uaf.edu/programs/culinary/

Certificate; A.A.S. Degree

Minimum Requirements for Certificate: 37 credits; for Degree: 69 credits

The culinary arts program prepares students for a career in this expanding field. Graduates can seek employment in food production or in management of restaurants, bakeries, hotels, hospitals, camps or any other facility that requires food service as part of its operation. This department offers both an associate degree and a certificate.

Certificate Program

  • Concentrations: Baking, Cooking, Culinary Arts
    1. Complete the general university requirements.
    2. Complete the certificate requirements. As part of the certificate requirements, the computation content is included in CAH F256.
    3. Complete the following:
      CAH F105—Principles of Food Service—3 credits
      CAH F140—Food Production I—5 credits
      CAH F145—Bakery Production I—5 credits
      CAH F150—Sanitation—1 credit
      CAH F152—Supervisory Development—2 credits
      CAH F161—Pastry Tube Art—1 credit
      CAH F256—Food Service Accounting—2 credits
    4. Complete 2 credits from the following culinary specialty electives:
      CAH F117—Art in Cake Icing—2 credits
      CAH F154—Dining Room Service—2 credits
      CAH F160—Principles of Nutrition—2 credits
      CAH F170—Gourmet Cooking—2 credits
      CAH F171—Gourmet Baking—2 credits
      CAH F172—Gourmet Asian/Oriental Cooking—2 credits
      CAH F175—Introduction to Meat Cutting—2 credits
      CAH F257—Oenology-Hospitality Industry I—1 credit
      CAH F258—Oenology-Hospitality Industry II—1 credit
    5. Complete one of the following concentrations:
      1. Culinary Arts
        CAH F141—Food Production II—5 credits
        CAH F146—Bakery Production II—5 credits
      2. Culinary Arts: Baking
        CAH F146—Bakery Production II—5 credits
        CAH F247—Bakery Production III—5 credits
      3. Culinary Arts: Cooking
        CAH F141—Food Production II—5 credits
        CAH F242—Food Production III—5 credits
    6. Minimum credits required—37 credits
  • Major — A.A.S. Degree

    1. Complete the general university requirements.
    2. Complete the A.A.S. degree requirements.
    3. Complete the following program (major) requirements:*
      CAH F105—Principles of Food Service—3 credits
      CAH F140—Food Production I—5 credits
      CAH F141—Food Production II—5 credits
      CAH F145—Bakery Production I—5 credits
      CAH F146—Bakery Production II—5 credits
      CAH F150—Sanitation—1 credit
      CAH F152—Supervisory Development—2 credits
      CAH F242—Food Production III—5 credits
      CAH F243—Food Production IV—5 credits
      CAH F247—Bakery Production III—5 credits
      CAH F248—Bakery Production IV—5 credits
      CAH F250—Garde-Manger—2 credits
      CAH F253—Storeroom Purchasing and Receiving—2 credits
      CAH F255—Food Service Management—2 credits
      CAH F256—Food Service Accounting—2 credits
    4. Minimum credits required—69 credits

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


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