Keiser University West Commercial Blvd Fort Lauderdale Fl Culinary Arts Program
Culinary Arts, Equally
The Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic grooming and hands-on experience. Students acquire professional person cognition of food, its preparation and handling and cooking from basic to avant-garde. The curriculum includes an externship to prepare students for entry-level positions in the foodservice manufacture.
Keiser University Eye 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 preparation and hands-on experience. Students acquire professional cognition of nutrient, its preparation 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 Academy's Culinary Arts plan has been accepted past the Globe Association of Chefs Societies (WACS) into their Recognition of Quality Culinary Education program.
Program Goals
The post-obit goals are designed to run into Keiser University'due south 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 nutrient service industry
- To prepare students for entry-level employment in the nutrient foodservice industry
Program Objectives
The following objectives are designed to see Keiser University'due south mission and its objectives:
- Follow a daily production schedule, identify purchasing specification and follow a baking formula to obtain consistent results in quality and quantity.
- Receive, store, and consequence food in a cost constructive manner every bit to reduce waste and minimize contamination.
- Demonstrate critical thinking skills and fine motor skills to prepare hot and cold foods in conjunction with bakery products for presentation.
- Provide guest satisfaction that strives to meet and exceed teacher and guest expectations.
- Work in a safe and sanitary way in accordance with the Florida Food Code.
- Create a professional atmosphere that is in harmony with the ACF's Culinarians' Lawmaking.
Prerequisites for Major Courses
None.
Programme Outline
To receive an Associate of Science degree in Culinary Arts, students must earn 72.0 credit hours. Program requirements are every bit 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 Food | iii.0 credit hours |
| The Craft | 3.0 credit hours |
| American Regional Cuisine | three.0 credit hours |
| Classical French Cuisine | iii.0 credit hours |
| International Cuisine | 3.0 credit hours |
| Pastries and Desserts | 3.0 credit hours |
| Garde Manger I | three.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 Science (3.0 credit hours) | |
|---|---|
| Strategies for Success | iii.0 credit hours |
| American History Pre 1876 | three.0 credit hours |
| American History Since 1876 | 3.0 credit hours |
| Introduction to Psychology | iii.0 credit hours |
| Sociology | three.0 credit hours |
| Communications (three.0 credit hours) | |
|---|---|
| Speech Communications | 3.0 credit hours |
| Computers (3.0 credit hours) | |
|---|---|
| Introduction to Computers | iii.0 credit hours |
| English (3.0 Credit Hours) | |
|---|---|
| English Limerick I | 3.0 credit hours |
| English Limerick II | iii.0 credit hours |
| Humanities/Fine Arts (3.0 credit hours) | |
|---|---|
| American Literature | iii.0 credit hours |
| English Literature | 3.0 credit hours |
| Mathematics (3.0 credit hours) | |
|---|---|
| Intermediate Algebra | 3.0 credit hours |
| Natural Science (6.0 credit hours) | |
|---|---|
| General Biology | 3.0 credit hours |
| General Biology Laboratory | 1.0 credit hours |
| Environmental Science | three.0 credit hours |
| Advanced Biology | three.0 credit hours |
| Advanced Biology Laboratory | 1.0 credit hours |
| General Marine Biology | three.0 credit hours |
| General Chemistry | 3.0 credit hours |
| General Chemistry Laboratory | 1.0 credit hours |
| Advanced Chemical science | iii.0 credit hours |
| Advanced Chemistry Laboratory | 1.0 credit hours |
Credit hours in parentheses indicate the required number of credit hours in each discipline.
Programme Outcomes
Please click hither to view the Program Outcomes Chart.
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Source: https://www.keiseruniversity.edu/culinary-arts-as/
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