2019-2020 Course Catalog [ARCHIVED CATALOG]
Culinary Arts, AAS
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 Return to: Programs Available 2019-2020
The DMACC Culinary Arts program has been designated the Iowa Culinary Institute, signifying the world-class prominence of the program. The Culinary Arts program is accredited by the American Culinary Federation. The Culinary Arts program prepares students to enter culinary positions with hotels, restaurants, clubs or institutions. Some select jobs in dining room service, catering or management. By the end of the program, graduates will have taken courses in food preparation, nutrition, menu planning, purchasing, garde manger and baking. International cuisine, restaurant management and advanced culinary cuisine are practicum courses and a valuable part of the training. These courses are management designed and offer students practical knowledge of the restaurant industry. *In order to facilitate student success, the Culinary Arts program offers a learning community where students complete HCM 320 - Intro to Hospitality Industry and SPC 101 - Fund of Oral Communication (speech) together. Students are required to enroll in the learning community during their first or second semester and will receive details about this when they attend orientation and registration after being admitted to the program. Only students who completed speech at DMACC prior to entering the Culinary Arts program or by transferring credit from another college or university will be permitted to fulfill this requirement with an option course other than SPC 101 . Semesters A and B are the first two semesters of the program. For the first two semesters, students are divided into groups A and B. Students in group A take the courses listed below under Semester A their first semester and then complete Semester B in their second semester. Students in group B take the courses listed below under Semester B their first semester and then complete Semester A in their second semester. All students complete the same courses in Semesters 3, 4 and 5. Upon successful completion of semesters A through 5, students will receive a Culinary Arts AAS degree. Students with a shorter-semester educational goal may receive a diploma upon completion of semesters A, B and 3. The first three semesters must be completed before enrollment is allowed in semesters 4 and 5. Wait List Class RecommendationsWhile a student is on the wait list for the Culinary Arts program, it is highly recommended that they complete the following courses: - MGT 145 - Human Relations in Management
- SPC 101 - Fund of Oral Communication or SPC 122 - Interpersonal Communication
- COM 703 - Communication Skills or ENG 105 - Composition I or any other AAS Communications class
- BUS 112 - Business Math or MAT 772 - Applied Math or any other AAS Math course
These courses apply toward requirements needed to complete the Culinary Arts degree. For more information about the Culinary Arts program, please visit our website at www.dmacc.edu/programs/culinary.
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Students start Fall or Spring semester
(Most classes in this program meet in the daytime hours, but a few will involve some evenings and weekends.) Program Entry Requirements
- Complete an application for admission.
- Satisfy the assessment requirement.
- Attend any required information/registration session.
Graduation Requirements
To earn a Culinary Arts AAS degree or diploma, a student must complete all coursework as prescribed and maintain a 2.0 grade point average. Option 1 - Select 3 Credits
Option 2 - Select 3 Credits
Total Credits Required to Complete the AAS Degree - 69
Fixed Costs
Tuition……………………………………………………………………………………..$160.00 per credit
The costs for each program are estimates and subject to change.
Varied Costs
Costs
| Semester 1 | Semester 2 | Semester 3 | Semester 4 | Semester 5 | | Books (approximate) | 255 | 230 | 65 | 105 | 105 | | Supplies-Uniforms | 205 | 105 |
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| | Equipment-Knives & Cula Tools | 205 | 55 |
| 25 | 25 |
Approximate total for program: $12,420**
**Program entry requirements are not included in the total approximate cost. What Kind of Work Will You Do?
- Plan, organize, direct, control and evaluate the operation of a kitchen.
- Specialize in frying, baking, roasting, broiling or sauce cookery.
- Create new recipes to build a reputation as an expert; be responsible for food purchasing, estimates of consumption, menu planning and price rates.
- Specialize in preparation and cooking of exotic dishes, foods, or foreign flavor and elaborate dishes.
- Arrange for special menus for conventions, training seminars and workshops.
- Supervise and manage to include such duties as interviewing, hiring and firing kitchen help.
- Responsible for supervising and the serving and mixing of alcoholic beverages.
What Skills and Abilities Will You Need?
- Ability to read and follow recipes and directions carefully and learn to use new methods.
- Work under pressure and with some confusion.
- Acquire a sense of taste and smell.
- Work well on your own and with others.
- Visualize how a finished product will look.
- Use arithmetic in measurements, purchasing and cost control.
- Supervise and manage people.
What Else Should I Consider about this Degree program?
- Success depends upon demonstrating strong organizational skills.
- Success depends on demonstrating strong math skills.
- May work irregular hours, including nights and/or holidays and weekends.
- May be able to go into business for yourself.
- Anticipated average starting salary $29,491 (A.A.S. degree) (2013-2014 Placement Report)
Program Competencies
- Demonstrate the workplace basic skills of listening, writing, computing, problem solving, interpersonal relationships and leadership.
- Demonstrate the ability to select, identify, prepare, and properly store meats, game, poultry, fish, seafood, fruits, and vegetables.
- Prepare basic stocks, sauces, and soups.
- Demonstrate the ability to use basic baking fundamentals and procedures.
- Demonstrate the ability to use frying, baking, roasting, broiling, and sauté cookery techniques.
- Research the selection and preparation of more difficult classical and international cuisines.
- Apply knowledge of nutrition, menu planning and production in food preparation.
- Implement good sanitation and safety procedures.
- Operate kitchen equipment safely.
- Clean kitchen equipment safely.
- Apply knowledge of purchasing, cost control, estimates of consumption, and portion control.
- Apply good knife techniques and efficient work productivity.
- Demonstrate the ability to be flexible and adaptable.
- Utilize effective time management rules and techniques.
- Demonstrate the ability to work in a team setting.
Nondiscrimination Statement
DMACC offers career and technical programs in the following areas of study:
Agriculture, National & Environmental Services /Architecture, Engineering, and Construction/Arts, Design, and Visual communications/Business, Management, and Marketing/Education, Public, and Human Services/Health Science/Hospitality and Culinary/Information Technology/Manufacturing/Transportation & Logistics
Des Moines Area Community College shall not engage in nor allow discrimination covered by law against any person, group or organization. This includes in its programs, activities, employment practices, hiring practices or the provision of services, and harassment or discrimination based on race, color, national origin, creed, religion, sex (including pregnancy), sexual orientation, gender identity, age (in employment), disability, genetic information (in employment) and actual or potential parental, family or marital status of a person. Veteran status in educational programs, activities, employment practices, or admission procedures is also included to the extent covered by law.
Individuals who believe they have been discriminated against may file a complaint through the College Discrimination Complaint Procedure. Complaint forms may be obtained from the Campus Provost’s office, the Academic Deans’ office, the Judicial Officer, or the EEO/AA Officer, Human Resources. ADA questions and concerns may be directed to the Section 504/ADA Coordinator at 2006 S. Ankeny Blvd, Bldg 6, Ankeny, IA 50023, phone 515/964-6857, sgbittner@dmacc.edu. Title IX questions and concerns may be directed to the Title IX Coordinator at 2006 S. Ankeny Blvd, Bldg 1, Ankeny, IA 50023, phone 515/964-6216, title9@dmacc.edu. Question or complaints about this policy may be directed to the Director of the Office for Civil Rights, U.S. Department of Education, Citigroup Center, 500 W. Madison, Suite 1475, Chicago, IL 60661, phone 312/730-1560, tax 312/730-1576..
Legal references: 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.).(2018)
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Return to: Programs Available 2019-2020
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