Culinary Arts AA

Units: 90 units

The Culinary Arts Associate of Arts (AA) degree through Lake Tahoe Community College (LTCC) is designed to provide students with knowledge of management theories, operational and culinary competencies necessary to successfully enter the industry as a lead cook or management position upon completion. Students will take a variety of classes that include food safety and sanitation, culinary fundamentals, baking and pastry arts, nutrition, international cuisine, hospitality management operations, and advanced culinary concepts. Courses align to the American Culinary Federation Education Foundation (ACFEF) standards for related instruction requirements. This program will prepare students for supervisory positions in the industry.

Program Learning Outcomes

• Practice the principles of sanitation and food safety to prevent the spread of food-borne illness.

• Practice and understand culinary fundamentals that include cooking methods, food quality discernment, preparation techniques, flavor development, sensory evaluation, and recipe literacy.

• Manage and make informed business decisions to control costs and promote profitability.

• Understand and practice human resource management principles.

• Understand how to communicate, prepare, plan, and execute food and service that is nutritionally mindful.

• Understand advanced cooking methods that include sous vide, molecular gastronomy, charcuterie, restaurant-style cooking and their applications in various food service establishments and settings.

• Understand domestic and international food cultures, traditions, norms, authenticity, ingredients, preparations, and techniques.

• Identify the food-service industry’s styles of service and the functions of service personnel.

• Understand the functions of beverage management and basic principles of food and beverage pairings.

• Work as a team member and leader to achieve common goals and objectives.

Program Requirements