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. Upon completion of this program, students will:

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 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.

New curriculum beginning fall 2020 will be published here in April 2020.

Required Courses

Fall Semester

BMGT 205C - Professional Business Communication Credit(s): 3 *
CULA 105 - Food Service Sanitation Credit(s): 1 *
CULA 110 - Fundamentals of Cooking Credit(s): 5 *
CULA 111 - Catering: Fall Credit(s): 1 *
CULA 148 - Food and Beverage Service Credit(s): 3 *
CULA 198 - Internship: Hospitality Management Credit(s): 1 *

First Semester Total: 14

Spring Semester

COMX 115C - Introduction to Interpersonal Communication Credit(s): 3
CULA 111 - Catering: Spring Credit(s): 1 *
CULA 122 - Latin Cuisine Credit(s): 3 *
CULA 123 - American Regional Cuisine Credit(s): 3 *
CULA 165 - Baking and Pastry Credit(s): 5 *
CULA 220 - Purchasing and Cost Control Credit(s): 3 *¹

Second Semester Total: 18

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

Summer Semester

CULA 111 - Catering: Summer Credit(s): 2 *
CULA 130 - Asian Cuisine Credit(s): 3 *
CULA 157 - Pantry and Garde Manger Credit(s): 3 *
CULA 210 - Nutritional Cooking Credit(s): 2 *
CULA 240 - Menu Planning Credit(s): 2 *
CULA 250 - Hospitality Supervision Credit(s): 3 *

Third Semester Total: 15

Fall Semester

CULA 111 - Catering: Fall Credit(s): 1 *
CULA 131 - World Cuisine Credit(s): 3 *
CULA 132 - European Cuisine Credit(s): 3 *
CULA 140 - Modernist Cuisine Credit(s): 3 *
CULA 152 - Culinary Practicum Credit(s): 1 *
CULA 198 - Internship: Hospitality Management Credit(s): 1 *

Fourth Semester Total: 12

Spring Semester

BMGT 210 - Small Business Entrepreneurship Credit(s): 3
CULA 111 - Catering: Spring Credit(s): 1 *
CULA 198 - Internship: Hospitality Management Credit(s): 1 *
CULA 280 - Senior Practicum Credit(s): 3 *
CULA 299 - Capstone Credit(s): 3 *
Electives Credit(s): 3

Fifth Semester Total: 14

Total Credits: 73

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

Admission Guidelines

Before applying, students must first be accepted to Flathead Valley Community College, or, if currently a high school student, supply all application materials and a letter from a school counselor verifying readiness for graduation until such time an official transcript is supplied in May/June.
Students must apply for select admission to this program. Applications are available after October 1 from the Admissions and Registration Office in Blake Hall, Room 111, and will be reviewed and accepted on an ongoing basis.
The priority application deadline is March 30. However, applications will be accepted until June 1, if space is available.
Admission to the program is based upon the following:
1. Proof of a score of 17 or higher on the FVCC Reading Placement test OR an official copy of a transcript proving a “C-” or better in a 100-level or above college course requiring college-level reading.
2. Proof of a score of 11 or higher on the FVCC Writing Placement test OR an official copy of a transcript proving a “C-” or better in BMGT 205 , WRIT 095~ , WRIT 101 , or equivalent.
3. Proof of a score of 55 (Level 1) or higher in Intro/Beginning Algebra on the FVCC Math Placement test OR an official copy of a transcript proving a “C-” or better in M 065~ , its equivalent, or a higher math course.
  
  Students will be able to access placement test registration through the Student Portal and Eagle Online for Reading and Writing only. Students who cannot come to the FVCC campus to take the Pearson MyMathTest math placement test can either access this remotely with a test proctor, or use high school math placement alternatives (contact Carlin Hale at 406-756-3880 for more information).
4. Educational Performance in lieu of placement scores (see previous bullets).
5. Experience in the culinary field, if any.
6. Well-written essay (details provided within application packet).
7. References from two people who are not relatives who have knowledge of the student’s work ethic, maturity, and passion for culinary arts.

Program Information

Fees for this program are higher than average. Please see the Program 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 Arts industry.

Advising Information

For more information about this program, contact the FVCC Student Support Center or a program advisor.

Student Support Center Advisor
Carlin Hale
LRC 129
(406) 756-3886
chale@fvcc.edu