Associate in Specialized Business Degree Program
65 Credit Hours
15 months (day) - 4 semesters
20 months (evenings) - 5 semesters
Program Objective
This program is designed to provide the student with the skills and knowledge necessary to assume an entry-level position in the culinary arts field as sous chefs, garde mangers, first cooks, line cooks, or kitchen managers. An emphasis on culinary fundamentals of technique and production, ingredient exploration, preparation and presentation combined with skills in menu design, planning, health and safety as well as management and financial skills provide a rounded curriculum for preparing students for a range of culinary careers.
| Curriculum |
Credit Hours |
|
| GEN100 | Professional Development | 1 |
| GEN105 | Job Hunt | 1 |
| GEN201 | Communications | 3 |
| BOA104 | Bookkeeping | 3 |
| BOA105 | Small Business Management | 3 |
| BOA205 | Introduction to Word Processing | 3 |
| CPA204 | Microsoft Excel | 2.5 |
| CUL101 | Food Service Sanitation and Safety | 3 |
| CUL102 | Food Service Nutrition | 3 |
| CUL103 | Math for Food Service | 3 |
| CUL104 | Hot Foods I | 2.5 |
| CUL105 | Culinary Principles I | 2.5 |
| CUL106 | Garde Manger I | 2.5 |
| CUL107 | Bakery and Pastry Production I | 2.5 |
| CUL108 | Dining Room Operations | 3 |
| CUL201 | Menu Planning and Restaurant Design | 3 |
| CUL203 | Restaurant Management | 3 |
| CUL301 | Hot Foods II | 2.5 |
| CUL302 | Culinary Principles II | 2.5 |
| CUL303 | Garde Manger II | 2.5 |
| CUL304 | Bakery and Pastry Production II | 2 |
| ITS101 |
Internship | 11 |
| Total Credit Hours | 65 |
Culinary Arts is a rapidly growing field. The training received at the Keystone Technical Institute offers students a wide arrange of knowledge and skills to enable them to become valuable members of the food service community.
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