Culinary Arts. What You Will Learn. Admission Requirements. Awards or Credentials You Could Earn. Where You Could Work

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1 Culinary Arts What You Will Learn MCTC s Culinary Arts Program prepares you in all facets of food preparation and presentation and helps you to develop your own creative culinary style. You will receive instruction on basic to advanced cooking skills including meat, fish and poultry fabrication; garde manger (cold food preparation); charcuterie (sausage, paté and terrine preparation); baking; pastry art; and more. Coursework also covers tableside cooking, menu design, restaurant operations, management principles, nutrition, safety and sanitation. You will receive extensive hands-on training in MCTC s cooking labs and in the student-operated dining room which is open to the public. You also have the opportunity to participate in numerous community service events wherein you can apply your banquet, buffet, and catering culinary knowledge and techniques. To successfully participate in the program, you must be able to lift 25 pounds, have the endurance to stand for several hours at a time and have good hand-eye coordination. All students must purchase uniforms, knife and baking kits, and textbooks, as well as cover field trip costs. MCTC has an articulation agreement with Metropolitan State University that permits transfer of the A.A.S. in Culinary Arts to their B.A.S. in Hospitality Management program. Admission Requirements Students are accepted into this program in both fall and spring semesters. Awards or Credentials You Could Earn Culinary Arts A.A.S. Degree 60 credits Culinary Arts Diploma: fall start 54 credits Culinary Arts Diploma: spring start 54 credits Culinary Arts Certificate 13 credits Baking Certificate 16 credits Restaurant Management A.A.S. Degree 60 credits (See Restaurant Management) Restaurant Management Diploma 27 credits (See Restaurant Management) Where You Could Work Restaurants Hotels Resorts Cruise ships Hospital and healthcare centers Institutions and companies with food service

2 Culinary Arts A.A.S. Degree 60 Credits Recommended Course Sequence You can begin the Culinary Arts program in either a fall or spring semesters. You should follow the course sequence for the semester they begin the program. The pathways below are meant to guide your course selections for the term you begin. First semester courses will generally be selected with the assistance of counselor or advisor during orientation. You will meet with your assigned advisor for creating an academic pathway for subsequent semesters. To schedule an appointment, you can stop by the Counseling and Advising Office in T2500 or call The Culinary Arts A.A.S. Course Sequence Fall Start: Students starting coursework beginning fall semester will follow this course sequence for this award. First Semester (Fall) CULA 1005 Culinary Fundamentals 5.00 CULA 1150 Menu Planning 2.00 Second Semester (Spring) TOTAL CREDITS: CULA 1120 Casual Restaurant Operations 5.00 CULA 1125 International Cuisine 3.00 CULA 2500 Beverage Management 3.00 CULA 2510 Full-Service Restaurant Operations 5.00 CULA 1120 Casual Restaurant Operations 5.00 Third Semester (Summer Session) TOTAL CREDITS: CULA 1105 FS Purchasing & Receiving 2.00 CULA 2100 Event Planning 3.00 CULA 2103 Advanced Pastry and Baking 3.00 CULA 2502 Garde Manger 3.00 TOTAL CREDITS: 11.00

3 Fourth Semester (Fall) CULA 1115 Hospitality Supervisory Management 3.00 CMST 2012 Intercultural Communications 3.00 ECON 2000 Principles of Macroeconomics 3.00 General Education Choose courses from any of the MnTC Goal Areas 9.00 General Education Coursework (15 credits) TOTAL CREDITS: 9.00 To complete the Culinary Arts A.A.S. degree, students are required to successfully complete 15 credits of general education coursework. The coursework must be selected from at least three of the MnTC goal areas. A minimum of three credits must be completed from Goal Area 1 and three credits from Goal Areas 7, 8, 9 or 10. Specific courses that are required are CMST 2012 and ECON The additional 9 credits can be taken from any of the MnTC Goal Areas. The Culinary Arts A.A.S. Course Sequence Spring Start: Students starting coursework beginning spring semester will follow this course sequence for this award: First Semester (Spring) CULA 1005 Culinary Fundamentals 5.00 CULA 1150 Menu Planning 2.00 Second Semester (Summer Session) TOTAL CREDITS: CULA 1105 FS Purchasing & Receiving 2.00 CULA 2100 Event Planning 3.00 CULA 2103 Advanced Pastry and Baking 3.00 CULA 2502 Garde Manger 3.00 Third Semester (Fall) TOTAL CREDITS: CULA 1115 Hospitality Supervisory Management 3.00 CULA 1120 Casual Restaurant Operations 5.00 CULA 1125 International Cuisine 3.00 CULA 2510 Full-Service Restaurant Operations 5.00 TOTAL CREDITS: 16.00

4 Fourth Semester (Spring) CULA 2500 Beverage Management 3.00 CMST 2012 Intercultural Communications 3.00 ECON 2000 Principles of Macroeconomics 3.00 General Education Choose courses from any of the MnTC Goal Areas 9.00 General Education Coursework (15 Credits) TOTAL CREDITS: To complete the Culinary Arts A.A.S. degree, students are required to successfully complete 15 credits of General Education coursework. The coursework must be selected from at least three of the MnTC Goal Areas. A minimum of three credits must be completed from Goal Area 1 and three credits from Goal Areas 7, 8, 9 or 10. Specific courses that are required are CMST 2012 and ECON The additional 9 credits can be taken from any of the MnTC Goal Areas.

5 Culinary Arts Diploma 54 Credits Recommended Course Sequence The pathway is meant to guide your course selections. First semester courses will generally be selected with the assistance of a counselor or advisor during orientation. You will meet with your assigned advisor for creating an academic pathway for subsequent semesters. To schedule an appointment, you can stop by the Counseling and Advising Office in T.2500 or call First Semester CULA 1005 Culinary Fundamentals 5.00 CULA 1105 Food Service Purchasing and Receiving 2.00 CMST 2012 Intercultural Communication 3.00 Second Semester TOTAL CREDITS: CULA 1115 Hospitality Management 3.00 CULA 1120 Casual Restaurant Operations 5.00 CULA 1125 International Cuisine 3.00 CULA 2100 Event Planning 3.00 CULA 2103 Advanced Pastry and Baking 3.00 TOTAL CREDITS: 17.00

6 Third Semester CULA 2500 Beverage Management 3.00 CULA 2502 Garde Manger 3.00 CULA 1150 Menu Planning 2.00 CULA 2510 Full Service Restaurant Operations 5.00 General Education Choose any course from any of the MnTC Goal Areas 6.00 General Education Coursework (6 Credits) TOTAL CREDITS: To complete the Culinary Arts Diploma, students are required to successfully complete six credits of General Education coursework.

7 Culinary Arts Certificate 13 Credits Recommended Course Sequence The pathway is meant to guide your course selections. First semester courses will generally be selected with the assistance of a counselor or advisor during orientation. You will meet with your assigned advisor for creating an academic pathway for subsequent semesters. To schedule an appointment, you can stop by the Counseling and Advising Office in T.2500 or call First Semester CULA 1005 Culinary Fundamentals 5.00 TOTAL CREDITS: 13.00

8 Baking Certificate 16 Credits Recommended Course Sequence The pathway is meant to guide your course selections. First semester courses will generally be selected with the assistance of a counselor or advisor during orientation. You will meet with your assigned advisor for creating an academic pathway for subsequent semesters. To schedule an appointment, you can stop by the Counseling and Advising Office in T.2500 or call First Semester CULA 1105 Food Service Purchasing and Receiving 2.00 CULA 2000 Artisan Baking 3.00 CULA 2103 Advanced Pastry and Baking 3.00 TOTAL CREDITS: Minneapolis Community and Technical College 1501 Hennepin Avenue Minneapolis, MN Minnesota Relay Service This document is available in alternative formats to individuals with disabilities by calling Disability Services at (voice) or through Minnesota Relay Service at minneapolis.edu MCTC is an equal opportunity educator and employer Member of the Minnesota State Colleges and Universities system