Contact:
Leonard Bailey - Bio
(505) 922-4096
Leonard.Bailey@BIE.EDU
Dining Hall, Rm 132

Culinary Arts

Overview

Southwestern Indian Polytechnic Institute Culinary Arts certificate and AAS Degree programs focus its instruction on the corner stone of culinary fundamentals to build a solid foundation that is needed to be successful in industry. The program guides its students through sanitation, culinary, baking and pastry, and management skills. Graduating students will have the core skills to embark themselves into their culinary career.

Mission

The Vision of the culinary arts program at Southwestern Indian polytechnic Institute is to seek accreditation through the American Culinary Federation Educational Foundation (ACFEF). The Culinary Arts program will work towards becoming the premiere Native American culinary arts training program within the Federal Government.

Culinary Arts Certificate (CIP: 12.0505B)

First Trimester
CULN 101  Safety & Sanitation, 2 credit hours
CULN 102 Skills I Basic Food Preparation Lecture, 1 credit hour
CULN 102L Skills I Basic Food Preparation Lab, 3 credit hours CULN 103 Culinary Math/ Purchasing and Receiving, 2 credit hours
ENGL 101 Composition, 3 credit hours
Total Credits 11

Second Trimester
CULN 104 Fundamentals of Baking Lecture, 1 credit hour
CULN 104L Fundamentals of Baking Lab, 3 credit hours
CULN 201 Skills II Meat, Fish/Shellfish, & Poultry-Soup, Stocks, & Sauces Lecture, 1 credit hour
CULN 201L Skills II Meat, Fish/Shellfish, & Poultry-Soup, Stocks, & Sauces Lab, 3 credit hours
HLTH 164 First Aid & Safety, 2 credit hours
SPCH 130 Public Speaking, 3 credit hours
Total Credits 13

Third Trimester
CULN 203 Skills III Garde Manger Lecture, 1 credit hour
CULN 203L Skills III Garde Manger Lab, 3 credit hours
MATH 120 Intermediate Algebra, 3 credit hours
Total Credits 7

TOTAL CREDIT HOURS REQUIRED 31

Culinary Arts Associate of Applied Science Degree (CIP: 12.0508D)

First Trimester
CULN 101 Safety & Sanitation, 2 credit hours
CULN 102 Skills I Basic Food Preparation Lecture, 1 credit hour
CULN 102L Skills I Basic Food Preparation Lab, 3 credit hours
CULN 103 Culinary Math/ Purchasing and Receiving, 2 credit hours
ENGL 101 Composition, 3 credit hours
COSC 107 Computer Literacy, 3 credit hours
Total Credits 14

Second Trimester
CULN 104 Fundamentals of Baking Lecture, 1 credit hours
CULN 104L Fundamentals of Baking Lab, 3 credit hours
CULN 201 Skills II Meat, Fish/Shellfish, & Poultry-Soup, Stocks, & Sauces Lecture, 1 credit hour
CULN 201L Skills II Meat, Fish/Shellfish, & Poultry-Soup, Stocks, & Sauces Lab, 3 credit hours
HLTH 164 First Aid & Safety, 2 credit hours
CULN 202 Culinary Nutrition, 1 credit hours
CULN 202L Culinary Nutrition Lab / Healthy Cooking Techniques, 2 credit hours
Total Credits 13

Third Trimester
CULN 203 Skills III Garde Manger Lecture, 1 credit hour
CULN 203L Skills III Garde Manger Lab, 3 credit hours
CULN 204 Dining Room Service, Menu Planning, Bar & Beverage, 2 credit hours
CULN 205 Banquets, Catering, and Buffet Preparation, 1 credit hour
MATH 120 Intermediate Algebra, 3 credit hours
ENG 102 Critical Reading and Writing, 3 credit hours
Or ENG 219 Technical Writing 3 credit hours
Total Credits 13

Fourth Trimester
CULN 206 Restaurant Management, 1 credit hour
CULN 207 American Regional Cuisine, 2 credit hours
CULN 208 Advanced Baking/Pastries Lecture, 1 credit hour
CULN 208L Advanced Baking/Pastries Lab, 3 credit hours
BADM 114 Intro to Business, 3 credit hours
PSYC 105 Intro to Psychology, 3 credit hours
Total Credits 13

Fifth Trimester
CULN 209 International Cuisine, 2 credit hours
CULN 210 Escoffier and French Culinary Skills and Techniques, 2 credit hours
CULN 211 Student Internship, 1 credit hour
SPAN 101 Elementary Spanish 1, 3 credit hours
Or ARTH 101 Intro to Art, 3 credit hours
Total Credits 8

TOTAL CREDIT HOURS REQUIRED 61