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Dr. Danielle Lansing awarded DOI's Distinguished Service Award!!!
Programs » Culinary Arts

Culinary Arts

CULINARY ARTS PROGRAM
An Associate of Applied Science Degree covers commercial food preparation, baking, and food service management and can lead to higher education. A three-trimester Certificate program concentrates on immediate employment in commercial food preparation.

CULINARY ARTS CERTIFICATE
Mission Statement
It is the mission of the Culinary Arts Certificate Program at Southwestern Indian Polytechnic Institute to promote student success by providing a quality education with emphases on culinary fundamentals that will build basic gastronomic skill, knowledge, self-confidence, and pride. Our graduates will gain the experience and knowledge that will lead to entry level culinary careers.

Goals
  • The Culinary Arts program desires its graduates to possess the fundamental culinary knowledge and technical skills to obtain qualified entry level employment in the food service industry.
  • The Culinary Arts program expects graduates to display a working understanding of safe sanitation practices and stress the importance of human safety and well-being.
  • The Culinary Arts program graduates should emphasize a working knowledge of sustainable food service practices.
 
Culinary Arts Certificate Outcomes:
  • Graduates of the culinary arts certificate program will be able to demonstrate team working skills in a food service environment
  • Graduates of the culinary arts certificate program will be able to demonstrate sanitation practices in compliance with state and federal regulations
  • Graduates of the culinary arts certificate program will be proficient in fundamental culinary technical skills
  • Graduates of the culinary arts certificate program will be able to demonstrate proficiency on general culinary equipment

Culinary Arts
Certificate (CIP: 12.0505B)
  
First Trimester     
CULN 101 Safety & Sanitation 2
CULN 102 Skills I Basic Food Preparation Lecture 1
CULN 102L Skills I Basic Food Preparation Lab 3
CULN 103 Culinary Math/ Purchasing and Receiving 2
ENGL 101 Composition 3
Total Credits    11
Second Trimester     
CULN 104 Fundamentals of Baking Lecture 1
CULN 104L Fundamentals of Baking Lab 3
CULN 201 Skills II Meat, Fish/Shellfish, & Poultry-Soup, Stocks, & Sauces Lecture 1
CULN 201L Skills II Meat, Fish/Shellfish, & Poultry-Soup, Stocks, & Sauces Lab 3
HLTH 164 First Aid & Safety 2
SPCH 130 Public Speaking 3
Total Credits    13
Third Trimester     
CULN 203 Skills III Garde Manger Lecture 1
CULN 203L Skills III Garde Manger Lab 3
MATH 120 Intermediate Algebra 3
Total Credits    7
TOTAL CREDIT HOURS REQUIRED   31
 

CULINARY ARTS ASSOCIATE OF APPLIED SCIENCE

The Associate in Applied Science Degree program in Culinary Arts is a course of study over five (5) trimesters designed for students preparing for entry-level food service management positions or higher education in the field. The degree program is designed to provide students with a broad range of management, business and technical skills applicable to the food service industry. The curriculum emphasizes fundamental skills needed in the culinary and baking and pastry industries, food service management, basic supervisory practices, customer relations, nutrition. Students are introduced to the gastronomical sciences involved in the preparation of cooking and baking; along with those of raw materials and equipment to produce quality food products and services efficiently.

Mission Statement
It is the mission of the Culinary Arts Associate of Applied Science Degree Program at Southwestern Indian Polytechnic institute to promote student success by providing a culinary education with a management component with emphases on culinary fundamentals that will build culinary skill, knowledge, self-confidence, and pride. Our graduates will gain the experience and knowledge that will lead to professional culinary careers.

Vision Statement
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.

Goals
  • The culinary arts program desires its graduates to possess the fundamental culinary, nutrition, and basic management knowledge and technical skills to obtain qualified employment in the food service industry.
  • The culinary arts program expects graduates to display and promote a working understanding of safe sanitation practices and stress the importance of human safety and well-being and possess the skills and knowledge that will enable them to achieve state food service industry license where applicable.
  • The culinary arts program graduates should be able to perform in a professional environment while acknowledging their cultural legacy.
 
Culinary Arts Associate of Applied Science (AAS) Degree Outcomes:
  • Graduates of the culinary arts AAS program will be proficient in in-depth culinary technical tasks competencies.
  • Graduates of the culinary arts AAS program will be able to apply critical thinking skills in food service environments.
  • Graduates of the culinary arts AAS program will be able to demonstrate sanitation practices in compliance with state and federal regulations.

CULINARY ARTS
Associate of Applied Science (CIP: 12.0508D)
 
First Trimester     
CULN 101 Safety & Sanitation 2
CULN 102 Skills I Basic Food Preparation Lecture 1
CULN 102L Skills I Basic Food Preparation Lab 3
CULN 103 Culinary Math/ Purchasing and Receiving 2
ENGL 101 Composition 3
COSC 107 Computer Literacy 3
Total Credits    14
Second Trimester     
CULN 104 Fundamentals of Baking Lecture 1
CULN 104L Fundamentals of Baking Lab 3
CULN 201 Skills II Meat, Fish/Shellfish, & Poultry-Soup, Stocks, & Sauces Lecture 1
CULN 201L Skills II Meat, Fish/Shellfish, & Poultry-Soup, Stocks, & Sauces Lab 3
HLTH 164 First Aid & Safety 2
CULN 202 Culinary Nutrition 1
CULN 202L Culinary Nutrition Lab / Healthy Cooking Techniques 2
Total Credits    13
Third Trimester     
CULN 203 Skills III Garde Manger Lecture 1
CULN 203L Skills III Garde Manger Lab 3
CULN 204 Dining Room Service, Menu Planning, Bar & Beverage 2
CULN 205 Banquets, Catering, and Buffet Preparation< 1
MATH 120  Intermediate Algebra 3
ENGL 102
 or
209		 Critical Reading and Writing
 or
Technical Writing		 3
Total Credits    13
Fourth Trimester     
CULN 206   1
CULN 207 American Regional Cuisine 2
CULN 208  Advanced Baking/Pastries Lecture 1
CULN 208L Advanced Baking/Pastries Lab 3
BADM 114 Intro to Business 3
PSYC 105 Intro to Psychology 3
Total Credits    13
Fifth Trimester     
CULN 209 International Cuisine 2
CULN 210 Escoffier and French Culinary Skills and Techniques 2
CULN   Student Internship 1
SPAN
 
ARTH		 101 ElementarySpanish I
 or 
Intro to Art		 3
Total Credits     8
TOTAL CREDIT HOURS REQUIRED 61
 
Degree Requirements: