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The associate of
applied science degree with specialization in culinary
skills and management and the culinary
skills and management certificate program are designed
to prepare students for careers in the food service industry.
Labor market projections indicate that opportunities for
trained cooks and chefs are expected to increase in the
years ahead.
Students
in the Culinary Skills and Management Program take college
courses to gain knowledge and skills in cooking and restaurant
operation. They receive hands-on experience operating
the Cuisine 1300 Restaurant located on the MCCC campus,
and also gain experience in banquet operations, catering,
and kitchen management.
Graduates
of this program are prepared to accept jobs as cooks and
chefs in hotels, fine dining restaurants, resorts, and
institutions. The work is demanding and the hours are
long; however, job security, promotions, and good salaries
reward the energetic worker.
Students
are required to purchase their own uniforms, knives, tools
and books. It is recommended that students have food service
experience prior to enrollment in the program at MCCC.
In
addition to completion of the required general education
courses, students desiring the program designation on
their transcript must complete the required core and specialized
courses. Students are required to take the CSM courses
in the order listed; however, the remaining courses required
for the degree may be selected in accordance with the
College schedule and advisor recommendations.
Students
are reminded that CSM 111 (Food Sanitation) must be completed
successfully before they may enroll in CSM 101A-D. CSM
111 is offered in the six-week summer session immediately
preceding fall semester. |
