Culinary Arts

College of Rural and Community Development
Community and Technical College
907-455-2800
www.ctc.uaf.edu/programs/culinary/

Certificate; A.A.S. Degree

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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--Culinary I - Principles and Techniques--4 credits
    CAH F145--Bakery Production I--5 credits
    CAH F150--Food Service Sanitation--2 credits
    CAH F152--Supervisory Development--2 credits
    CAH F161--Pastry Tube Art--1 credit
    CAH F256--Restaurant and Hospitality Cost Management 2
  4. Complete 2 credits from the following culinary specialty electives:
    CAH F117--Art in Cake Icing--2 credits
    CAH F154--Food and Beverage 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--Protein Fabrication--3 credits
    CAH F257--Introduction to Wine Appreciation--1 credit
    CAH F258--Intermediate Wine Appreciation--1 credit
  5. Complete one of the following concentrations:
    1. Culinary Arts
      CAH F141--Culinary II - Stocks, Soups and Sauces--4 credits
      CAH F146--Introduction to Bakery and Pastry--4 credits
    2. Culinary Arts: Baking
      CAH F146--Introduction to Bakery and Pastry--4 credits
      CAH F247--Bakery Production III--5 credits
    3. Culinary Arts: Cooking
      CAH F141--Culinary II - Stocks, Soups and Sauces--4 credits
      CAH F242--Culinary III - Vegetables and Starches--4 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--Culinary I - Principles and Techniques--4 credits
    CAH F141--Culinary II - Stocks, Soups and Sauces--4 credits
    CAH F145--Bakery Production I--5 credits
    CAH F146--Introduction to Bakery and Pastry--4 credits
    CAH F150--Food Service Sanitation--2 credits
    CAH F152--Supervisory Development--2 credits
    CAH F242--Culinary III - Vegetables and Starches--4 credits
    CAH F243--Culinary IV - A la Carte Cookery--4 credits
    CAH F247--Bakery Production III--5 credits
    CAH F248--Intermediate Baking and Pastry--4 credits
    CAH F250--Garde-Manger--4 credits
    CAH F253--Storeroom Purchasing and Receiving--2 credits
    CAH F255--Human Resource and Supervision in Hospitality--3 credits
    CAH F256--Restaurant and Hospitality Cost Management--2 credits
  4. Minimum credits required--69 credits

* Students must earn a C grade (2.0) or better in each course.


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