Culinary Arts and Catering, AAS

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The Culinary Arts and Catering program provides students with entry-level skills in the culinary arts industry. Students receive instruction in cooking and baking, as well as theoretical knowledge that underlines competency in the field. Additional training involves table services, menus, cost controls, storeroom, and stewarding.

Required Courses

Fall Semester

CULA 105 - Food Service Sanitation Credit(s): 1 *
CULA 110 - Fundamentals of Cooking Credit(s): 5 *
CULA 111r - Catering: Fall Credit(s): 1 *
CULA 148 - Food and Beverage Service Credit(s): 2 *
CULA 162 - Storeroom and Receiving Operations Credit(s): 1 *
CULA 165 - Baking and Pastry Credit(s): 5 *
CULA 198 - Internship: Hospitality Management Credit(s): 1 *

First Semester Total: 16

Spring Semester

COMX 115C - Introduction to Interpersonal Communication Credit(s): 3 ^R
CULA 111u - Catering: Spring Credit(s): 1 *
CULA 112 - Fundamentals of Protein Cookery Credit(s): 5 *
CULA 152 - Chef’s Table Credit(s): 3 *
CULA 167 - Baking and Pastry II Credit(s): 2 *
CULA 198 - Internship: Hospitality Management Credit(s): 1 *
CULA 220 - Purchasing and Cost Control Credit(s): 2 *¹ ^R

Second Semester Total: 17

¹M 065~ must be completed as a prerequisite before registering for CULA 220 if required placement test score was not met.

Summer Semester

AGSC 298x - Internship: Campus Farm Experience for Non-Majors Credit(s): 1
CULA 113 - Advanced Catering Credit(s): 3 *
CULA 210 - Nutritional Cooking Credit(s): 2 *
CULA 240 - Menu Planning Credit(s): 2 *

Third Semester Total: 8

Fall Semester

BMGT 205C - Professional Business Communication Credit(s): 3 * ^R
CULA 131 - World Cuisine Credit(s): 3 *
CULA 140 - Modernist Cuisine Credit(s): 2 *
CULA 250 - Hospitality Supervision Credit(s): 2 *
CULA 261 - Culinary Sous Chef Credit(s): 2 *

Fourth Semester Total: 12

Spring Semester

AGSC 265 - Building Community Food Systems Credit(s): 2
BMGT 210 - Small Business Entrepreneurship Credit(s): 3
CULA 203 - The Business Cycle of Catering Credit(s): 1
CULA 262 - Service Sous Chef Credit(s): 2 *
CULA 299 - Capstone Credit(s): 4 *

Fifth Semester Total: 12

Total Credits: 67

^RIndicates Related Instruction requirement.

*Indicates prerequisite and/or corequisite needed. Check course description.

Admission Guidelines

Students must apply for select admission to this program. Applications are available online at www.fvcc.edu/culinary.
The priority application deadline is June 17. However, applications will be accepted until August 5, if space is available.
Applications can be submitted to the Admissions and Registration Office in Blake Hall, room 111 or mailed to

Culinary Arts Advisor, Student Support Center
Flathead Valley Community College
777 Grandview Drive, Kalispell, MT 59901

Program Information

Fees for this program are higher than average. Please see the advisor for more details.
Students must earn a “C-” or higher in every course in order to graduate from this program.

Opportunities after Graduation

Graduates will work in restaurants, resorts, schools, hotels, and health care facilities. The Flathead Valley offers many job opportunities in the culinary industry.

Advising Information:

For more information about this program, contact an advisor.

Academic Advisor	Program Advisor
Mandee Johnson	Chef Manda Hudak
LRC 129	AT 158
(406) 756-3860	(406) 756-3932
mjohnson@fvcc.edu	mhudak@fvcc.edu

Program Outcomes

Upon completion of this program, students will be able to

Effectively practice basic and advanced technical skills in food preparation and service;
Explain and apply sanitation guidelines related to food handling;
Understand usage, storage, nutrition, and identification of product;
Define and describe classic cooking terminology and methods;
Gain experience in the proper use and maintenance of professional culinary equipment;
Employ station organization and line management;
Demonstrate familiarity with the production, layout, and workflow of professional kitchens and bakeshops;
Appreciate the history, evolution, and international diversity of culinary arts;
Illustrate skill in completing various components of front-of-house operations, particularly those related to food and beverage service and customer relations;
Implement human resource management strategies to increase motivation and productivity;
Use basic accounting procedures for creating a financial plan or budget, cost controls, and forecasting or projecting sales; and
Demonstrate a sense of professionalism and the management skills necessary for successfully operating within a food service facility.