Associate of Applied Science Culinary Arts

The Associate of Applied Science in Culinary Arts program offers chef training (basic and advanced) as well as restaurant management skills. After studying the fundamentals of classical and contemporary cuisine and restaurant procedures, students will develop advanced skills in Garde Manger and a la carte cooking. Students will have the opportunity to choose between a local or distant externship during their final term in the program. The graduate will have the necessary training to work in a variety of culinary establishments such as Sous Chef, Garde Manger, Kitchen Supervisor, and Restaurant Manager.

Oregon Coast Culinary Institute (OCCI) at Southwestern was granted a five-year accreditation by the American Culinary Federation, ACF in 2007. The five-year accreditation is the highest level available for initial accreditation by the ACF – the premier professional chefs’ organization in North America, focusing its efforts on offering education, apprenticeship and industry certification. With the accreditation, OCCI’s graduates will automatically gain the title of Certified Culinarian upon graduation, along with their associate’s degrees.

PROGRAM STUDENT LEARNING OUTCOMES
Upon successful completion of this program the student will be able to:

• Demonstrate understanding of safe and effective kitchen equipment use and maintenance.
• Demonstrate expert-level operation of professional kitchen tools and equipment.
• Demonstrate knife skills, knife sharpening techniques, handling a steel, and cutting techniques.
• Understand the basic principles for using seasoning and flavoring to create good tasting food.
• Serv Safe Certification
• Demonstrate food preparation for the following cooking methods - saute, broil, grill, braise, deep and ear fry, and poach.
• Understand basic principles of baking through formulas and measurement, mixing and gluten development and the baking process.
• Prepare a variety of pastry products.
• Become familiar with regional and international cuisine. Develop an appreciation for native products, herbs and foods.
• Understand the basic principles of emulsification and all aspects of the elements of cold food pantry.
• Utilize concept of menu planning, cost control, purchasing, receiving, quality standards, profit and staffing costs.
• Describe and apply the principles of nutrition to maximize nutrient retention in food preparation.
• Demonstrate supervisory skills and abilities utilizing critical thinking skills.

ENTRY REQUIREMENTS
This is a restricted program. For application and fee information, contact the Director of Student Recruiting (541) 888-7195.

GRADUATION GRADUATION REQUIREMENTS
Students must complete a minimum of 90 credit hours with a minimum Grade Point Average (GPA) of 2.0 (C) average or better. Thirty (30) of the last 45 credits must be earned at Southwestern before the AAS in Culinary Arts degree is awarded.

Complete the graduation application process one term prior to the term of completion (i.e., spring term graduates must apply during winter term).

PREREQUISITES
CS101    Computers in Society (2) (or pass waiver test)   
MTH20    Basic Mathematics (4) or may substitute MTH55 for requirement.
WR90     Paragraph Fundamentals (3) (or designated placement test score)
Reading Score of ASSET 39 COMPASS 69  (0)

GENERAL EDUCATION REQUIREMENTS
CS120    Concepts of Computing (4)
MTH81    Applied Math for Culinary Arts (4)
WR115   Intro to Expository Writing (3) (May be substituted with a higher level writing course. Course must be completed with a grade of 'C' or better.)
HE250    Personal Health (3) (PE231 or three credits of PE185 may be substituted for HE250. Course must be completed with a grade of 'C' or better.)
SP218    Interpersonal Communication (3)
TOTAL GENERAL EDUCATION REQUIREMENTS (17)

TECHNICAL REQUIREMENTS

First Year Fall
CRT2000    Introduction Professional Cooking (5)
CRT2001    Basic Food Preparation (6)
CRT2002    Introduction Food & Beverages Industry (1)
CRT2015    Sanitation and Safety for Managers (3)
SP218        Interpersonal Communications (3)

First Year Winter
CRT2003    Baking and Pastry for Culinary Arts Majors (6)
CRT2005    Menu Planning and Design (1)
CRT2007    Inventory Control and Purchasing (1)
CRT2050    Regional and International Cuisine (6)
CRT2016    Culinary Nutrition  (3)
CIS120       Concepts of Computing (4)

First Year Spring
CRT2012    A La Carte I (6)
CRT2013    A La Carte II  (6)
CRT2017    Restaurant Management & Supervision  (3)
CRT2018    Culinary Arts Career Planning  (1)
WR115       Introduction to Expository Writing (3)

Second Year Summer
CRT2004    Introduction Vineyards & Beverages (2)
CRT2006    Restaurant Layout & Interior Design  (2)
CRT2066    Garde Manger  (8)
HE250        Personal Health (3)

Second Year Fall
CRT2280    Work Experience: Culinary Externship  (12)
TOTAL TECHNICAL CREDITS  (73)
TOTAL PROGRAM CREDITS   (90)