Associate of Arts in Culinary Arts

Associate of Arts in Culinary ArtsPublished on GUAM COMMUNITY COLLEGE (https://guamcc.edu)

DEGREE

Associate of Arts in Culinary Arts

Total Credit Hours: 60-61

About Associate of Arts in Culinary Arts

Culinary Arts Program

The Hospitality industry is one of the fastest-growing segments of oureconomy and employs over 10 million food service workers in the U.S.The continued expansion of hotels, restaurants, and related serviceshas created vast career opportunities in the culinary arts field. The GCCCulinary Arts program is THE PROGRAM that Guam’s top chefs turn tofor culinary personnel. Our Associate of Arts in Culinary Arts degree isaccredited by the American Culinary Federation (ACF). Programcompleters earn the ACF Certified Culinarian certification upongraduation.

Program Mission

The mission of the Culinary Arts Program is to provide students withpractical culinary skills and a strong business foundation to preparestudents for high-wage employment and to meet industry demands fortrained culinarians.

Program Learning Outcomes

1.

Demonstrate the attributes of a professional culinarian.

2.

Apply culinary fundamentals in the preparation of a variety of foodproducts.

3.

Manage resources in a commercial culinary environment.

Page 1 of 23


Student Job Placement Rate:

46% of graduates (or 11 of 24) who received an A.A. Culinary Artsdegree in 2015 were employed in a job-related field.




PROGRAM ACCREDITATION

The American Culinary Federation Education Foundation hasawarded Five-Year status to the Guam Community CollegeCulinary Arts program for their Associate of Arts in Culinary Artsand as such, program completers earn the ACF CertifiedCulinarian designation upon graduation.

ACFEF Required Program Outcomes 2020 2019 2018 2017 Grad

uationRate

Job PlacementRate

ACF CertificationRate

GraduationRate

Job PlacementRate


GraduationRate

Job PlacementRate


GraduationRate

Job PlacementRate


A.A. 77% N/A 100 18% 94% 100 15% 75% 100 9% 33% 100Page 2 of 23


in CulinaryArts

% % % %

Page 3 of 23


REQUIREMENTS FOR DEGREE

Enrollment in any Culinary Arts technical requirement course requiresthe student to be declared in Culinary Arts approved by the DepartmentChairperson.General Education RequirementsCourse Course Name CreditsEnglish (Choose 1)EN110A Freshman Composition with

Instructional Lab4

EN110 Freshman Composition 3Course Course Name CreditsFSM145 Culinary Math 3CS151 Windows Applications 3PY125 Interpersonal Relations 3CO125 Introduction to Human

Communication and Speech3

SI110 /110L Environmental Science(3)/Environmental Science Lab (1)

4

Major RequirementsCourse Course Name CreditsFSM120 Food Safety and Sanitation 2CUL140 Culinary Foundation I 2CUL160 Culinary Foundation II 2CUL180 Garde Manger 2CUL200 Foundations of Baking and Pastry 2CUL220 Intermediate Baking and Pastry 2CUL240 Pacific Asian Cuisine 2FSM270 Foodservice Human Resource

Management3

CUL299 Culinary Capstone 2CUL293A Culinary Practicum Part I 3CUL293B Culinary Practicum Part II 3FSM100 Introduction to the Foodservice

Profession2

FSM110/110L Professional Dining Room Service(2)/ Professional Dining Room ServiceLab (1)

3

Course Course Name CreditsFSM115 Purchasing and Receiving 2FSM130 Professional Bar and Alcohol

Management3

FSM154 Foodservice Nutrition 3FSM240 Menu Planning 3Program Total 60-61

2021-2022 College Catalog

Page 4 of 23


GENERAL REQUIREMENTS FOR ASSOCIATE DEGREE

Recognizing the necessity for students to succeed in the complex and rapidly changing workplace, GuamCommunity College offers a general education curriculum that introduces students to major areas of knowledgeand methods of inquiry. All degree programs require an interdisciplinary general education component thatpromotes the development of intellectual skills that enable students to become effective learners and informedcitizens. Critical thinking, the use of language and computation, appropriate social skills, global awareness andrespect for diverse opinions are among the learning outcomes provided in the general education requirements ofeach program.

Guam Community College believes that general education provides the academic foundation necessary forstudents to achieve their life goals. General education is intended to offer students a breadth of quality studentlearning experiences, encourage their respect for cultural heritage, promote their ethical and responsible socialbehavior and facilitate their life-long learning.

The General Education program strives to foster student learning and skill development in civic engagement,critical thinking, understanding of the relationship between the individual and society, information literacy, oralcommunication, quantitative reasoning, and written communication.

Guam Community College believes that high quality general education opportunities for all citizens are necessaryfor democratic principles and practices to exist and for a sound economy to flourish. The College continuallyscrutinizes the general education curriculum in order to assure that all degrees and certificates granted by theCollege support this vision of general education and that it serves as a means to inspire hope, opportunity andresponsibility in all its constituencies.

Requirements for General Education follow the options described below. Students declared prior to fall 2010 willfollow the requirements indicated in the applicable catalog in which they first declared their major program at theCollege.

Notes on General Education requirements

Students are advised to check the requirements for their specific programs before taking General Educationcourses.Courses chosen to meet the general education requirements may not be used to meet the Major Requirements ofa student’s specific degree program.

The list contains courses with pre-requisites, so students should make their choices carefully and thoughtfully.Students may consult a counselor or an academic advisor for guidance in choosing any of the course optionslisted.

IMPORTANT NOTE: Some programs require different levels of coursework to meet General Educationrequirements, please review the individual programs for more information.GENERAL EDUCATIONScope 1: Skills for and Application of Lifelong LearningFreshman Composition (Choose one course from the following to meet the required 3-4 credits)Course # Course Name CreditsEN 110 Freshman Composition 3EN110A Freshman Composition with

Instructional Lab4

EN 111 Writing for Research 3Mathematics (Choose one course from the following to meet the required 3-4 credits)*Course # Course Name CreditsMA 110A Finite Mathematics 3MA 115 Fundamentals of College Algebra 3MA 161A College Algebra & Trigonometry I 4*Any college level math will be considered for the completion of this category

Page 5 of 23


Literacy for Life Skills (Choose one course from the following to meet the required 3 credits)Course # Course Name CreditsCO 110 Critical Thinking for Civic

Engagement3

CS 151 Windows ApplicationsCS 152 Macintosh ApplicationsScope 2: Broad Comprehension of the Development of Knowledge, Practice and InterpretationHumanities & Fine Arts (Choose one course from the following to meet the required 3-4 credits)*Course # Course Name CreditsASL 100 American Sign Language I 4CH 110 Chamorro I 4ED 265 Culture & Education in Guam 3CO 125 Introduction to Human

Communication and Speech3

EN 210 Introduction to Literature 3HI 121 World Civilization (Pre-historic Time

to 1500)3

HI 122 World Civilization (1500 to PresentTime)

3

HI 176 Guam History 3HM 110 Introduction to Community Services 3HM 201 Social Welfare & Development 3HU 120 Pacific Cultures 3HU 220 Guam Cultures & Legends 3JA 110 Japanese I 4KE 110 Korean I 4PI 101 Introduction to Philosophy 3TH 101 Introduction to the Theater 3VC 101 Introduction to Visual

Communications3

*Any foreign language, humanities, or fine arts course will be considered for the completion of this categoryNatural & Physical Sciences (Choose one course and the corresponding lab from the following to meetthe required 4 credits)**Course # Course Name CreditsSI 101/101L Introduction to Chemistry (3) &

Introduction to Chemistry Laboratory(1)

4

SI 103/103L Introduction to Marine Biology (3) &Introduction to Marine BiologyLaboratory (1)

SI 105/105L Introduction to Physical Geology (3)& Introduction to Physical GeologyLaboratory (1)

SI 110/110L Environmental Biology (3) &Environmental Biology Laboratory(1)

SI 141 Applied Physics ISI 150/150L Introduction to Microbiology (3) &

Introduction to MicrobiologyLaboratory (1)

SI131/131L Human Anatomy & Physiology I (3)& Human Anatomy & Physiology ILaboratory (1)

SI132/132L Human Anatomy & Physiology II (3)& Human Anatomy & Physiology IILaboratory (1)

**The exception to this would be SI141 which does not include a laboratory requirementScope 3: Preparation for and Acceptance of Responsible Participation in Civil SocietySocial & Behavioral Sciences (Choose one course from the following to meet the required 3 credits)

Page 6 of 23


Course # Course Name CreditsEC 110 Principles of Economics 3PS140 American Government 3PY 100 Personal Adjustment 3PY 120 General Psychology 3PY 125 Interpersonal Relations 3SO 130 Introduction to Sociology 3CJ 100 Introduction to Criminal Justice 3WG 101 Introduction to Women and Gender

Studies3

*Any social and behavioral science course will be considered for the completion of this categoryMinimum General Education Requirements 19


SUGGESTED SEQUENCE OF COURSES

This suggested sequence of courses is based on the 2020-2021 College Catalog. Year 1

Semester 1 Semester 2Course Course Name Credits Course Course Name CreditsEN___ English

Requirement3-4 CUL140 Culinary Foundation I 2

CUL145 Culinary Math 3 PY125 Interpersonal Relations 3CUL120 Food Safety

and Sanitation2 CS151 Windows Applications 3

FSM110/110L ProfessionalDining RoomService (2)/ProfessionalDining RoomService Lab(1)

3 EN125 Introduction to HumanCommunication and Speech

3

FSM100 Introduction totheFoodserviceProfession

2 FSM115 Purchasing and Receiving 2

CUL160 Culinary Foundation II 2Total 13-14 Total 15Year 2Semester 3 Semester 4Course Course Name Credits Course Course Name CreditsSI110/110L

EnvironmentalScience (3)/EnvironmentalScience Lab(1)

4 FSM130 Professional Bar and AlcoholManagement

3

CUL200 Foundationsof Baking andPastry

2 FSM270 Foodservice Human ResourceManagement

3

CUL220 IntermediateBaking andPastry

2 CUL293B Culinary Practicum Part II 3

CUL293A CulinaryPracticum PartI

3 CUL240 Pacific Asian Cuisine 2

FSM154 Foodservice 3 CUL180 Garde Manger 2

Page 7 of 23


Nutrition FSM240 Menu Planning 3 Total 14 Total 16Year 3Semester 5 Course Course Name Credits Course Course Name CreditsCUL299 Culinary

Capstone2

Total 2 Total Year 1 Total 28-29 Year 2 Total 30 Year 3 Total 2 Program Total 60-61


Student Learning Outcomes

CUL120

Foodservice Safety and Sanitation

Credits:

2

Course Offering:

As Needed

Prerequisites:

None

Corequisite:

None

This course aims to develop student understanding of the principles offood safety and sanitation and apply them in foodservice operations.Topics include the study of foodborne illness, biological, physical, andchemical hazards, cross-contamination, the flow of food and HACCP(Hazard Analysis Critical Control Point) food safety program. Thecourse prepares students for the National Restaurant AssociationServSafe Food Protection Manager certification exam.

Student Learning Outcomes:

Page 8 of 23


1.

Apply the basic principles of food safety

2.

Practice good personal hygiene practices and personalappearance standards to daily life.

3.

Evaluate food safety and sanitation practices of a foodserviceoperation.

CUL140

Culinary Foundation I

Credits:

2

Course Offering:

As Needed

Prerequisites:

CUL120

Corequisite:

None

This course introduces students to culinary terminology, concepts,principles, and incudes the basic preparation of stock, soups, andsauces, and cooking techniques such as dry-heat cooking techniques ofroasting, grilling, frying; moist-heat cooking techniques of boiling,steaming, and poaching; and combination cooking techniques ofbraising and stewing. Key components of the course include applicationof food safety principles introduced in Food Safety and Sanitation

Page 9 of 23


course and the practice of standards of professionalism learned inIntroduction to Foodservice Profession. The concept of mise-en-place,kitchen organization, sustainability, safe use and care of chef tools andcommercial equipment will be introduced in this course. Students willalso learn about taste, flavor, cooking, and plating principles. At the endof the course, students will have a working vocabulary of culinary termsand the ability to select and prepare ingredients using the right tool,equipment, and cooking principles to produce quality prepared dishes.


1.

Identify equipment and tools used in professional kitchen.

2.

List sustainable practices in the kitchen.

3.

Demonstrate knife skills and cooking techniques as applied to agiven range of foods and recipes.

4.

Apply kitchen and food safety principles during food production.

5.

Conduct sensory analysis of finished products.

CUL160

Culinary Foundation II

Credits:

2

Course Offering:

As Needed

Page 10 of 23


Prerequisites:

CUL140

Corequisite:

None

This course builds on the foundational skills presented in CulinaryFoundation I. Applying the principles learned in CUL140, students willprepare stocks, grand, and Contemporary sauces, soups, vegetables,potatoes, grains, pasta, meats, poultry, fish, and seafood using classicEuropean and Mediterranean cooking techniques. Time managementand organization are reinforced. Students will further study and practicedry heat, moist heat, and combination cooking techniques and preparedishes with complimenting classical and contemporary sauces.Students will learn to fabricate meat, poultry, fish, shellfish and preparecommon mise-en-place incorporating classical knife cuts. Use and careof commercial equipment, tools, and facility, understanding ofmeasurement and ratios and adherence to recipes and sustainablekitchen practice are embedded in this hands-on course. Following theattributes of a professional culinarian, students will demonstrateprofessionalism, respect of the culinary craft, and strict adherence tokitchen safety and sanitation procedures.


1.

Demonstrate classic knife skills.

2.

Prepare meat, poultry, fish, or shellfish using appropriate Europeanand Mediterranean cooking techniques.

3.

Apply kitchen and food safety principles during food production.

4.

Prepare grains, vegetables, potatoes, pasta using appropriateEuropean or Mediterranean cooking techniques.

Page 11 of 23


5.

Prepare the five French mother sauces and the threecontemporary sauces (reduction, puree,Emulsion).

CUL180

Garde Manger

Credits:

2

Course Offering:

As Needed

Prerequisites:

CUL160

Corequisite:

None

This course introduces students to the art and craft of garde manger,which includes the preparation of hot and cold hors d’ouvres, canapes,and appetizers. Applying the concept of “total utilization”, students willlearn the concept of forcemeat production, charcuterie, and foodpreservation. Emphasis will be placed on culinary principles,techniques, food safety, use and care of equipment, and standards ofquality for cold and buffet presentations. Following the attributes of aprofessional culinarian, students will demonstrate professionalism,respect for culinary craft and strict adherence to kitchen sanitationprocedures.


Page 12 of 23


1.

Demonstrate basic preparation of forcemeats such as pates,galantines, terrines, sausages

2.

Using culinary principles and quality standards.

3.

Prepare various sandwiches, canapes, hors d’ouvres, andappetizers using culinary principles and quality standards.

4.

Prepare composed salad, dressing, and marinades using culinaryprinciples and quality standards.

5.

Reinforce the principles of food safety and sustainable foodproduction.

6.

Demonstrate food presentation techniques using a variety ofplates, platters, and trays.

CUL200

Foundation of Baking and Pastry

Credits:

2

Course Offering:

As Needed

Prerequisites:

CUL160

Corequisite:

None

Page 13 of 23


This course introduces students to basic principles, skills, andtechniques of baking and pastry. Special emphasis is placed oningredient identification and function, weights and measures, safe useand care of baking tools and equipment and evaluation of qualitycharacteristics of baked products. Students will apply basic bakingprinciples and techniques in the production of yeast breads, cookies,pies, pastry and laminated doughs, breakfast and individual pastries,custards, creams, mousses, and souffles, icing, glazes, sauces, andfrozen desserts.


1.

Describe properties and functions of major baking ingredients.

2.

Demonstrate proper scaling and measuring techniques.

3.

Choose the appropriate technique and equipment for baking eachproduct.

4.

Apply math skills to recipe conversion.

5.

Evaluate characteristics of quality baked goods.

CUL220

Intermediate Baking and Pastry

Credits:

2

Course Offering:

Page 14 of 23


As Needed

Prerequisites:

CUL200

Corequisite:

None

This course builds on the principles and techniques introduced inCUL200 Foundations of Baking and Pastry. Students are introduced toindividually plated desserts using traditional and modern techniques,including methods to develop desserts that are healthy and conform todietary restriction. Students will have the opportunity to gain practicalexperience in the production, assembly, and decoration of specialoccasion cakes.


1.

Create plated desserts that are attractive and appropriate for avariety of foodservice venue.

2.

Create health desserts that conform to specific dietary restrictions.

3.

Assemble and decorate cakes that meet quality standards.

CUL240

Pacific Asian Cuisine

Credits:

2

Page 15 of 23


Course Offering:

As Needed

Prerequisites:

CUL160

Corequisite:

CUL180

Students study, prepare, serve, and evaluate traditional cuisines ofPacific and Asian countries. Emphasis will be placed on ingredient,flavor profiles, cooking methods, and techniques. Through regularly-scheduled-Asian-themed buffet showcase, students gain practicalexperience in menu and event planning, marketing, time, and labormanagement.


1.

Discuss the influence of geography, climate, history, andphilosophy in each of the cuisines.

2.

Reinforce the principles of food safety and sustainable foodproduction.

3.

Demonstrate the fundamentals of Asian or Pacific cookingprinciples and preparation techniques.

4.

Plan, organize, and implement buffet presentations.

5.

Evaluate visual appearance, flavor, taste, and texture of preparedfoods.

Page 16 of 23


CUL293A

Culinary Practicum Part I

Credits:

3

Course Offering:

As Needed

Prerequisites:

CUL160

Corequisite:

None

Articulation:

Secondary CTS089 Work Experience

This is a faculty-supervised practicum designed to expand careerknowledge, hone culinary skills with increasing speed, timing, andorganization in an approved commercial foodservice establishment. Toensure that students benefit from a well-rounded practicum experience,they will rotate in different areas of the kitchen and complete a taskchecklist.


1.

Identify components of workplace culture, norms, andexpectations.

2.

Assess products for consistency and quality standards.

3.

Page 17 of 23


Demonstrate safe food handling procedures.

4.

Utilize effective teamwork skills in a professional kitchen.

CUL293B

Culinary Practicum Part II

Credits:

3

Course Offering:

As Needed

Prerequisites:

CUL293A

Corequisite:

None

This course is a continuation of Culinary Practicum Part I wherestudents will choose an area to specialize in, to include hot kitchen, coldkitchen, and bakery/pastry/dessert section. The intent of each area ofspecialization is to further student’s culinary skills and abilities withregards to speed, timing, and organization.


1.

Apply skills in food production related to area of specialization.

2.

Demonstrate effective time management and teamwork in aprofessional kitchen.

Page 18 of 23


3.

Utilize feedback received from industry professionals.

CUL299

Culinary Capstone

Credits:

2

Course Offering:

As Needed

Prerequisites:

CUL240

Corequisite:

None

Based on contemporary North American cuisines, this course builds onthe techniques and principles introduced and reinforced in the program.Skills in classical knife cuts, product identification, fabrication of meat,poultry, fish and shellfish, preparation and cooking of a variety of meat,seafood, and vegetables, potatoes, and pasta, plating techniques arerefined and improved. Students will identify and define ingredients,flavor profiles, and apply the appropriate cooking techniques to producequality a la minute plates. Use and care of commercial equipment,tools, and facility, mise-en-place, understanding of measurement andration, and adherence to recipes and sustainable kitchen practices areemphasized. Following the attributes of a professional culinarian,students are expected to demonstrate professionalism, respect of theculinary craft, and strict adherence to kitchen sanitation procedures. Atthe end of the course, students will write standardized recipes for a

Page 19 of 23


3-course plated menu, execute, and serve to industry professionals forjudging.


1.

Prepare grains, vegetables, potatoes, and pasta using appropriatecooking techniques.

2.

Prepare meat, poultry, fish, or shellfish using appropriate cookingtechniques.

3.

Prepare a plated dessert with multiple components showcasing avariety of tastes, textures, and temperatures.

4.

Evaluate the quality of prepared dishes.

5.

Demonstrate the attributes of a professional culinarian.

Check out some of these amazing Associate of Arts in Culinary Arts courses...

HS140 Menu Planning

This course is designed to provide students with an understanding of menu planning; its qualities and importance ina foodservice operation. Students will learn how to plan, write, and adjust menus for individuals with different needsand plan menus for a variety of foodservice operation.+ More Info [1]

CUL240 Pacific and Asian Cuisine

This class is offered to introduce culinary students to the myriad of foods from the different cultures and styles ofcookery of the Pacific region and Asia. The course introduces iconic cuisines from the various islands and countriesmost familiar to the island.+ More Info [2]

CUL200 Basic Baking I: Breads and Baking

This course is a study of the fundamentals of baking including, dough, quick breads and basic items made in a

Page 20 of 23

https://guamcc.edu/hs140-menu-planning

https://guamcc.edu/cul240-pacific-and-asian-cuisine


bakery. It focuses on the basic principles behind formulas – ratios, sequence, time and temperature-and how thesefactors impact all quality – baked products. Students will learn each step in the process of bread making includingthe science of bread production, the measuring of ingredients, and the proper evaluation of recipes. Techniques onthe preparation of breads commonly produced in bakeries will also be introduced.+ More Info [3]

You may also be interested in these related Programs...

[4]

Foodservice Management [4]

Using the National Restaurant Association management competency standards, the GCC Associate of Science inFoodservice Management program provides a solid foundation and preparation for a career in Foodservicemanagement. Foodservice managers are responsible for the daily operations of restaurants and other foodservice-related organizations. A Foodservice manager directs staff to ensure customer satisfaction and manages thebusiness for profitability. The U.S. Bureau of Labor Statistics reports that employment of Foodservice managers isprojected to grow nine percent through 2026, and those with several years of work experience and a degree inFoodservice management will have the best job opportunities.+ More Info [4]

Page 21 of 23

https://guamcc.edu/cul200-basic-baking-i-breads-and-baking

https://guamcc.edu/FoodserviceManagement




[5]

Associate of Science in Supervision & Management [5]

The Supervision and Management program prepares students for entry-level positions and employment in the fieldof supervision and management. The program is designed for students who want to learn, update and augmentexisting knowledge and skills and/or acquire cutting-edge technical and managerial skills; it is also designed forcurrent and future leaders, supervisors, and managers who desire the latest skills to be effective and productive intheir respective fields.+ More Info [5]

[6]

Associate of Science in Marketing [6]

Page 22 of 23

https://guamcc.edu/associate-science-supervision-management



https://guamcc.edu/associate-science-marketing-0



The Associate of Science in Marketing provides students with the knowledge and skills required to obtain career-sustaining employment in a marketing profession. Among the many career opportunities in marketing are accountexecutive, buyer, merchandiser, brand manager, retail supervisor, advertising assistant, market researcher, andsocial media marketing coordinator. The marketing program will equip students with the experience and technicalskills necessary for rapid progression into mid-management positions.+ More Info [6]

Page 23 of 23


Associate of Arts in Culinary Arts

Documents