CATALOG 2011-2012 - The Art Institutes

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CULINARY ARTS ASSOCIATE OF APPLIED ARTS: 7 QUARTERS ABOUT THE PROGRAM Today, America’s interest in culinary arts is growing and prospering as never before. Few occupations can offer the creativity and excitement found in the culinary arts. The associate’s degree level Culinary Arts degree program consists of courses covering basic skills and techniques, purchasing and cost control, kitchen management, international cuisine, nutrition, dining room procedures, garde manger, baking and pastries, à la carte kitchen, and an internship with a food service operation in the greater metropolitan area. The curriculum for this program is based on the classical principles of Escoffier, emphasizing progressive techniques and trends. The Art Institutes International Minnesota graduates will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM MISSION The mission of the Culinary Arts Associate degree program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM STUDENT LEARNING OUTCOMES 1. Establish and maintain safety and sanitation procedures 2. Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards 3. Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards 4. Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing 5. Describe the principles of food and beverage management 6. Define and articulate the core values of the culinary professional 7. Seek entry-level positions in commercial and institutional food service settings THE ART INSTITUTES INTERNATIONAL MINNESOTA
COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising HM Hospitality Management AP Audio Production ID Interior Design CU Culinary Arts PA Professional Application CA Media Arts & Animation PH Photography DM Design Management SM Studio Management DF Digital Film & Video Production TS Transitional Studies FRM Fashion & Retail Management VE Visual Effects & Motion Graphics GD Graphic Design IM Web Design & Interactive Media GE General Education The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix CU identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. CULINARY ARTS CREDITS // HOURS CU1210 Concepts and Theories of Culinary Techniques ** 2 20 CU1610 Fundamentals of Classical Techniques ** 6 110 CU1620 American Regional Cuisine 6 110 CU1642 Introduction to Baking and Pastry Techniques 6 110 CU2240 Asian Cuisine 2 30 CU2252 Latin Cuisine 2 30 CU2272 World Cuisine 2 30 GENERAL EDUCATION CURRICULUM GE1406 Nutrition 4 40 GE1410 English I § 4 40 GE1413 Psychology 4 40 GE1424 Public Speaking 4 40 ** Denotes a course that requires a “C” or higher to pass. § Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher §§ Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher CREDITS // HOURS CU2408 Management, Supervision & Career Development 4 40 CU2409 Management by Menu 4 40 CU2410 Sustainable Purchasing & Controlling Costs 4 40 CU2451 Food and Beverages Operations Management 4 40 CU2650 Garde Manger 6 110 CU2861 Ala Carte Kitchen ** 8 150 PA3411 Capstone 2 30 CREDITS // HOURS GE2411 English II 4 40 GE2412 College Mathematics §§ 4 40 GE2477 Spanish I 4 40 GE2478 Spanish II 4 40 TOTAL: 90 credits : 1,210 hours 13
Page 1 and 2: (SAMPLE) CA1409 History and Trends
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will be able to apply their skills
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GE4455 - Literature 4 credits Prere
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INTERIOR DESIGN COURSES ID1420 - Ar
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Prerequisite: CA2429 - Introduction
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This course focuses on the completi
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good user interface design and usab
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Mark Williams (Full-time) B.S., The
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The Art Institutes International Mi
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Jim Novak Assistant Director of Adm
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ADMISSIONS REQUIREMENTS FOR NONIMMI
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Services. The committee is responsi
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All entries must be addressed to: N
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understanding the policy for each c
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emain confidential. A memorandum or
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Minnesota graduates and courses tak
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Please note that course schedules a
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accomplishments of the graduating s
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a) Assault, battery, or any other f
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The interim suspension is not to be
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ace, ethnicity, nationality, GPA, g
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• Deliriants (Aerosols, Lighter F
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about an individual’s body, sexua
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The Art Institutes International Mi
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ABOUT THE COLLEGE 2 Introduction 2
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CATALOG 2011-2012 - The Art Institutes

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