Culinary Professional Assistant (CP51) Technical Certificate of Credit
(Stand Alone and Embedded in Culinary Arts Diploma and Degree)
Preparation to be an assistant manager in cafeteria and restaurant activities. To deliver quality meals that contributes to the nutritional well-being of students (cafeteria) and patrons (restaurant).
Core courses: Each semester
Occupationally specific courses: Fall and Spring semesters
Program admission requirements:
Minimum Test Scores
|ACCUPLACER NEXT GENERATION–||Reading||224||ACCUPLACER-||Sentence Skills||60|
Provision of a health certificate documenting adequate health including the ability to lift 50 pounds, to do prolonged standing and to tolerate heat is required. Documentation of a negative tuberculosis skin test or chest X-ray is required.
Credits required for graduation: 17
Beginning Spring 2022 (January 2022), ALL FIRST TIME college students will be required to take the College Success (COLL 1020) course.
|Courses 17 credits|
|CUUL 1000Fundamentals of Culinary Arts
Corequisite: MATH 1012
Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
|CUUL 1120Principles of Cooking
Pre/Corequisite: CUUL 1110
This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
|CUUL 1110Culinary Safety and Sanitation
Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
|CUUL 1370Culinary Nutrition and Menu Development
Prerequisite: CUUL 1120
This course emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, cooking nutritional foods, and organics. Laboratory demonstrations and student management and supervision parallel class work.
|EMPL 1000Interpersonal Relations and Professional Development
Emphasizes human relations and professional development in today's rapidly changing world that prepares students for living and working in a complex society. Topics include human relations skills, job acquisition skills and communication, job retention skills, job advancement skills, and professional image skills.
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Programs of Study
Notice and Responsibilities Regarding this Catalog
The purpose of this catalog/handbook is to provide general information. It should not be construed as the basis of a contract between students and Albany Technical College (ATC). While the provisions of this catalog/handbook will ordinarily be applied as stated, ATC reserves the right to change any provisions listed without notice. Such changes may include entrance requirements and admissions procedures, courses, and programs of study, academic requirements for graduation, fees and charges, financial aid, rules and regulations and the College calendar. It is the student’s responsibility to keep informed of all changes including academic requirements for graduation.