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.

 

Culinary Arts Certificate Outcomes:

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

 

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.

 

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