ASSOCIATE'S DEGREES / CERTIFICATE CAREER PROGRAMS*
Culinary Arts Chef De Partie
Program Outcomes
The specialization in Culinary Arts – Chef de Partie (WACS) focuses on developing students’ familiarity with:
- >Italian culinary heritage and evolution
- Ingredient application to Italian and international cuisines
- Classic/contemporary/modernist cooking techniques
- Nutritionally balanced and gourmet menu composition
- Kitchen organization/service in a professional à la carte environment
Career Opportunities
Culinary Arts – Chef De Partie (WACS): Commis chef in high-end restaurants and hotels, demi-chef de partie, recipe developer for international companies, representative/agent for specialty food distributions, kitchen and nutrition consultant, food stylist, private chef. The second year of the program is recognized by WACS for the Chef De Partie qualification level.
A.A. CURRICULUM
Additional General Education Requirements ( 3 credits )
| Italian Language | 1 course from: |
| Italian Language | Italian Studies and Linguistics - Italian Language |
| FIRST YEAR | 37 credits |
|---|---|
| FWCAPC335 Introduction to Professional Cooking Experiential Learning | |
| FWFSSA300S Food Safety and Sanitation | |
| FWWEWW360 Wines of the World: The Old World | |
| FWBPBT320 Baking Techniques I | |
| FWCATF340 Tradition of Italian Food I | |
| FWDNIN200 Introduction to Nutrition | |
| FWCACC455 Professional Cooking II: Cooking Techniques Experiential Learning | |
| FWWEWA340 Wine Appreciation: Wines of Italy | |
| FWBPBI325 Breads of Italy: Traditional Breads, Flatbreads, and Rolls | |
| FWCARC360 Italian Regional Cuisine and Pastry | |
| FWDNHW200 Food, Health, and Wellness in Italy | |
| PSSPJN001 January EL Project I NC | |
| SECOND YEAR | 36 credits |
|---|---|
| FWCACC485 Professional Cooking III: Italian Creative Cuisine and Decoration Experiential Learning | |
| FWCATF440 Tradition of Italian Food II | |
| FWBPPT470 Baking Techniques II: Italian Pastry Techniques | |
| FWCAVC420 Cooking Light: Contemporary Techniques for Healthy Living | |
| FWDNSC430 The Science of Cooking: An Introduction to Molecular Cuisine | |
| FWCANC450 Nutritional Cooking | |
| HPFBOM405 Food and Beverage Operations and Management Experiential Learning | |
| FWDNTF480 Physiology of Taste and Flavor Experiential Learning | |
| FWCAWC480 Worldwide Cuisine Experiential Learning | |
| FWCAPC490 Precision Cooking and Texture Development | |
| PSSPJN002 January EL Project II NC | |
| Total credits | 76 credits |
|---|