Culinary Arts, AAS

Campus: Muscatine and Scott Community Colleges

The Culinary Arts AAS is a 62-credit program. This program includes theory coursework as well as a required internship with an approved industry house and supervisor. Students will participate in Service-Learning events for nonprofit associations.

Program Learning Outcomes

Upon completion of the Culinary Arts program, students will be able to:

Demonstrate the overall cleanliness and maintenance of the kitchen and its supporting facilities plus equipment, tools, and supplies.
Perform supervisory management skills under the direction of the supervising chef and be able to operate any of the stations in the kitchen.
Apply knowledge of nutrition, menu planning, and production in food preparation.
Demonstrate knowledge of purchasing, cost control, estimates of productivity.
Demonstrate work in a team setting and utilize time management rules and techniques.

Plan of Study

Term 1

HCM 100 - Sanitation and Safety Credit(s): 2.00
HCM 116 - Fundamentals of Baking Credit(s): 3.00
HCM 154 - Basic Food Preparation Credit(s): 2.00
HCM 180 - Food Fundamentals Credit(s): 2.00
HCM 265 - Mathematics for Hospitality Credit(s): 3.00
HCM 932 - Internship Credit(s): 1.00 - 3.00 (1.00 Credit for this term)
CSC 110 - Introduction to Computers Credit(s): 3.00

Term Total: 16.00 Credits

Term 2

HCM 155 - Garde Manger Credit(s): 3.00
HCM 233 - Menu Planning and Nutrition Credit(s): 3.00
HUM 105 - Working in America Credit(s): 3.00
SPC 112 - Public Speaking Credit(s): 3.00
HCM 932 - Internship Credit(s): 1.00 - 3.00 (3.00 Credits for this term)

Term Total: 15.00 Credits

Term 3

HCM 156 - Intermediate Food Prep Credit(s): 3.00
HCM 212 - Industry Management Credit(s): 3.00
HCM 301 - Beverage Control Credit(s): 3.00
HCM 353 - Menu and Profit Engineering Credit(s): 3.00
HCM 932 - Internship Credit(s): 1.00 - 3.00 (3.00 Credits for this term)

Term Total: 15.00 Credits

Term 4

HCM 160 - Advanced Food Preparation Credit(s): 3.00
HCM 199 - Batch Cooking Credit(s): 2.00
HCM 200 - Dining Services Credit(s): 2.00
HCM 530 - Culinary Capstone Credit(s): 1.00
HCM 932 - Internship Credit(s): 1.00 - 3.00 (3.00 Credits for this term)
MKT 181 - Customer Service Strategies Credit(s): 2.00
PSY 213 - Industrial & Organizational Psychology Credit(s): 3.00 OR
SOC 110 - Introduction to Sociology Credit(s): 3.00

Term Total: 16.00 Credits

Culinary Arts, AAS Total: 62.00 Credits

Non-discrimination Statement / Equal Educational Opportunities

It is the policy of Eastern Iowa Community College District not to discriminate in its programs, activities, or employment on the basis of race, color, national origin, sex, disability, age, sexual orientation, gender identity, creed, religion, and actual or potential family, parental or marital status, as required by the Iowa Code §§216.6 and 216.9, Titles VI and VII of the Civil Rights Act of 1964 (42 U.S.C. §§ 2000d and 2000e), the Equal Pay Act of 1973 (29 U.S.C. § 206, et seq.), Title IX (Educational Amendments, 20 U.S.C. §§ 1681-1688), Section 504 (Rehabilitation Act of 1973, 29 U.S.C. § 794), and Title II of the Americans with Disabilities Act (42 U.S.C. § 12101, et seq.).

If you have questions or complaints related to compliance with this policy, please contact EICC’s Equal Employment Opportunity Officer/Equity Coordinator, Eastern Iowa Community College District, 101 West Third Street, Davenport, Iowa 52801, 563-336-5222, equity@eicc.edu or the Director of the Office for Civil Rights U.S. Department of Education, John C. Kluczynski Federal Building, 230 S. Dearborn Street, 37th Floor, Chicago, IL 60604-7204, Telephone: (312) 730-1560 Facsimile: (312) 730- 1576, TDD (800) 877-8339 Email: OCR.Chicago@ed.gov.