Fundamentals of Culinary Arts

Diploma - 31 credits

About this program
The Fundamentals of Culinary Arts diploma program provides students with the opportunity to learn hands-on in a working food service environment. The core program is designed to educate individuals seeking career opportunities in hotels, restaurants, clubs and institutional food service facilities. The program offers an alternative to longer, more traditional programs for career changers and individuals interested in entering into the food service business. Students will prepare classic, modern and global foods in active labs under the direction of experienced culinary arts faculty. Students will hone and apply their craft in team-oriented settings by preparing and serving a variety of menu items to be sold in the M State Café. Areas of study include Baking & Pastry, Hot Food Preparation, Butchery, Cold Kitchen/Pantry, A la Carte, Safety/Sanitation, Culinary Nutrition, Kitchen Math & Measurements, Knife Skills, Operating Commercial Equipment, Food Ingredient Identification and Product Evaluation. Special events provide students with additional experience in planning, executing and serving themed catered functions for large groups.
Program outcomes
  1. Demonstrate food safety and sanitation standards in accordance with USDA Food Code.
  2. Apply knowledge and demonstrate fundamental cooking techniques and skills commonly found in the professional food service industry.
  3. Identify variety of food products, evaluate taste profiles and acquire terminology commonly applied in the professional food service community.
  4. Demonstrate knowledge of kitchen measurements, recipe conversions, yields, portion sizes and calculated costs of food.
  5. Identify grading and quality standards as they pertain to a variety of meats, poultry, seafood/fish, dairy and produce items.
  6. Identify various quality standards, proper utilization and fabrication as they pertain to meats, poultry, seafood/fish, dairy and produce.
  7. Demonstrate fundamental competence in all production areas of the professional kitchen.
  8. Develop and apply effective communication, professionalism, teamwork and customer service skills.
Accreditation
Minnesota State Community and Technical College is accredited by the Higher Learning Commission, a regional accreditation agency recognized by the U.S. Department of Education. More information can be found at www.minnesota.edu/accreditation.
Tracks

Curriculum overview

Credits Requirement type
31 Required courses
31 Total

Track 2

Required Courses:

Subj. Number Course Credits
CULN1200 Fundamentals of Baking and Pastry 6
CULN1205 Theories of Baking and Pastry 2
CULN1210 Fundamentals of Food Fabrication and Production 6
CULN1215 Theory of Food Fabrication and Production 2
CULN1220 Fundamentals of Pantry Production 3
CULN1230 Introduction to Professional Food Service 4
CULN1240 Sanitation Certification 2
CULN1250 Kitchen Math and Measurements 1
CULN1260 Meats 3
CULN1270 Culinary Nutrition 2

Curriculum overview

Credits Requirement type
31 Required courses
31 Total

Track 1

Required Courses:

Subj. Number Course Credits
CULN1200 Fundamentals of Baking and Pastry 6
CULN1205 Theories of Baking and Pastry 2
CULN1210 Fundamentals of Food Fabrication and Production 6
CULN1215 Theory of Food Fabrication and Production 2
CULN1220 Fundamentals of Pantry Production 3
CULN1230 Introduction to Professional Food Service 4
CULN1240 Sanitation Certification 2
CULN1250 Kitchen Math and Measurements 1
CULN1260 Meats 3
CULN1270 Culinary Nutrition 2
Plans

PDF downloads:

1st Fall Term - 15 credits

Subj. Number Course Credits
CULN1210 Fundamentals of Food Fabrication and Production 6
CULN1215 Theory of Food Fabrication and Production 2
CULN1230 Introduction to Professional Food Service 4
CULN1240 Sanitation Certification 2
CULN1250 Kitchen Math and Measurements 1

1st Spring Term - 16 credits

Subj. Number Course Credits
CULN1200 Fundamentals of Baking and Pastry 6
CULN1205 Theories of Baking and Pastry 2
CULN1220 Fundamentals of Pantry Production 3
CULN1260 Meats 3
CULN1270 Culinary Nutrition 2

PDF downloads:

1st Fall Term - 18 credits

Subj. Number Course Credits
CULN1200 Fundamentals of Baking and Pastry 6
CULN1205 Theories of Baking and Pastry 2
CULN1220 Fundamentals of Pantry Production 3
CULN1230 Introduction to Professional Food Service 4
CULN1240 Sanitation Certification 2
CULN1250 Kitchen Math and Measurements 1

1st Spring Term - 13 credits

Subj. Number Course Credits
CULN1210 Fundamentals of Food Fabrication and Production 6
CULN1215 Theory of Food Fabrication and Production 2
CULN1260 Meats 3
CULN1270 Culinary Nutrition 2