University of Mississippi for Women Bs in Culinary Arts Accreditation
Culinary Arts, As
The Associate of Scientific discipline degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation and hands-on feel. Students learn professional knowledge of food, its grooming and handling and cooking from basic to advanced. The curriculum includes an externship to prepare students for entry-level positions in the foodservice manufacture.
Keiser University Centre for Culinary Arts is accredited by the American Culinary Federation. Its Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, bookish training and hands-on experience. Students acquire professional cognition of food, its training and handling and cooking from basic to advanced. The curriculum includes an externship to prepare students for entry-level positions in the foodservice industry.
Keiser University'south Culinary Arts programme has been accepted by the Globe Clan of Chefs Societies (WACS) into their Recognition of Quality Culinary Teaching program.
Programme Goals
The following goals are designed to meet Keiser University's mission:
- To provide students with skills needed for cooking wholesome, attractive, nutrient preparations
- To create an surroundings that nurtures the ability to become successful in the food service industry
- To prepare students for entry-level employment in the food foodservice manufacture
Program Objectives
The post-obit objectives are designed to meet Keiser Academy's mission and its objectives:
- Follow a daily production schedule, identify purchasing specification and follow a blistering formula to obtain consequent results in quality and quantity.
- Receive, store, and issue food in a cost constructive way as to reduce waste matter and minimize contamination.
- Demonstrate disquisitional thinking skills and fine motor skills to prepare hot and cold foods in conjunction with bakery products for presentation.
- Provide invitee satisfaction that strives to meet and exceed instructor and guest expectations.
- Work in a safe and sanitary manner in accord with the Florida Food Lawmaking.
- Create a professional temper that is in harmony with the ACF's Culinarians' Code.
Prerequisites for Major Courses
None.
Program Outline
To receive an Associate of Science caste in Culinary Arts, students must earn 72.0 credit hours. Program requirements are equally follows:
Lower Division Courses
| Culinary Arts Major Courses (48.0 credit hours) | |
|---|---|
| Farm to Fork | 3.0 credit hours |
| Baking | 3.0 credit hours |
| Mise en Place | 3.0 credit hours |
| Principles of Nutrient | 3.0 credit hours |
| The Arts and crafts | three.0 credit hours |
| American Regional Cuisine | 3.0 credit hours |
| Classical French Cuisine | 3.0 credit hours |
| International Cuisine | 3.0 credit hours |
| Pastries and Desserts | 3.0 credit hours |
| Garde Manger I | 3.0 credit hours |
| Supervision and Cost Controls | 3.0 credit hours |
| Dining Room Service | 3.0 credit hours |
| Culinary Arts Externship | 12.0 credit hours |
| Behavioral Scientific discipline (3.0 credit hours) | |
|---|---|
| Strategies for Success | 3.0 credit hours |
| American History Pre 1876 | 3.0 credit hours |
| American History Since 1876 | 3.0 credit hours |
| Introduction to Psychology | iii.0 credit hours |
| Folklore | 3.0 credit hours |
| Communications (3.0 credit hours) | |
|---|---|
| Voice communication Communications | 3.0 credit hours |
| Computers (three.0 credit hours) | |
|---|---|
| Introduction to Computers | 3.0 credit hours |
| English (three.0 Credit Hours) | |
|---|---|
| English Composition I | 3.0 credit hours |
| English Composition II | 3.0 credit hours |
| Humanities/Fine Arts (iii.0 credit hours) | |
|---|---|
| American Literature | 3.0 credit hours |
| English language Literature | three.0 credit hours |
| Mathematics (3.0 credit hours) | |
|---|---|
| Intermediate Algebra | 3.0 credit hours |
| Natural Science (6.0 credit hours) | |
|---|---|
| General Biology | iii.0 credit hours |
| Full general Biological science Laboratory | 1.0 credit hours |
| Environmental Science | three.0 credit hours |
| Avant-garde Biological science | 3.0 credit hours |
| Advanced Biology Laboratory | one.0 credit hours |
| General Marine Biology | 3.0 credit hours |
| Full general Chemistry | 3.0 credit hours |
| General Chemistry Laboratory | 1.0 credit hours |
| Advanced Chemical science | 3.0 credit hours |
| Advanced Chemistry Laboratory | 1.0 credit hours |
Credit hours in parentheses indicate the required number of credit hours in each discipline.
Program Outcomes
Please click here to view the Program Outcomes Chart.
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Source: https://www.keiseruniversity.edu/culinary-arts-as/
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