Wednesday – July 30, 2014

 

Culinary Assistant
Technical Diploma 
School of Business
Oak Creek Campus
Program Code: 31-316-1


For Information:
414-571-4500

Overview — Students learn basic theory and techniques of food production and service through a combination of lecture, demonstration, and hands-on experience. The program is designed to prepare students for entry-level employment in the food service industry, wherever food is prepared in quantity. Students earning this diploma will have completed the first two semesters of the Culinary Arts and the first two semesters of the Culinary Management associate degree programs.


Career Outlook
— Graduates of the Culinary Assistant program are highly employable as cooks (saute, banquet, catering, broiler, fry, garde manger/deli) and management trainees. With experience, opportunities exist for advancement to positions of chef and/or manager.

 

Added Career Value — You can earn the Food Service Assistant diploma while completing this program.


Program Learning Outcomes
 — Employers expect program graduates to possess skills and knowledge in:

  • Safe use of hand and power tools in food service safety and sanitation
  • Menu planning
  • Conversion of standard recipes and portion control
  • Work simplification techniques
  • Most areas of food production
  • Directing others in job performance
  • Meeting and dealing effectively with people


Preparation for Admission
— The following are required for admission to the program:

  • A high school diploma or GED
  • Demonstration of proficiency in basic skills through a course placement assessment 

In addition, you will need reading aptitude and basic math problem-solving skills, as well as the ability to work well with others. A high level of physical stamina and the ability to work rapidly for extended periods of time are important.

 

Possible Careers:
Assistant Baker
Assistant Cook
Cook
Corporate Dining Room Cook
Deli Cook
Dietary Aide
Line Cook
Pantry Person
Short-Order Cook


Related Programs:
Baking and Pastry Arts
Baking Production
Culinary Arts
Dietetic Technician
Food Service Assistant
Food Service Team Leader
Hotel/Hospitality Management


Start Dates:
August/January

Curriculum effective 2014-15.

SIXTEEN-WEEK TERMS

Credits 

 

CULMGT-112

Food Service Sanitation ^

 1

 

CULMGT-105

Culinary Math and Cost Control

 3

 

CULART-121

Mise en Place/Culinary Fundamentals ^

      1     

CULMGT-102

Food and Beverage Procurement ‡

 2

ENG-151

Communication Skills 1 ‡

 3

 

CULART-119

Culinary Science ‡

 1 

 

CULART-123

Vegetables, Starches and Grains ^

 

 2

 

CULART-122

Stocks, Soups and Sauces

       1

CULART-124

Meat Identification and Fabrications (Extended Lab)

 1

MATH-107

College Mathematics ‡

 3

 

CULART-126

Seafood/Shellfish Cookery

 

1

 

 

CULART-127

Center of the Plate—Meat Cookery

 

 2

   
CULART-112 Business/Industry Food Service/Catering 1 ‡    5    
           
CULART-113 Business/Industry Food Service/Catering 2 ‡    4    
   (or) CULART-134 American Regional Cuisine and CULART-135                European and Mediterranean Cuisine and CULART-136 Asian                Cuisine and CULART-137 South and Central American Cuisine        
           

TOTAL CREDITS: 30

 

 

‡ Prerequisite required.

^ Counts toward the Food Assistant diploma program.

Program curriculum requirements are subject to change.

For class times and locations or to register online, visit INFOnline.

 

Page updated June 2014.