Jun 23, 2024  
2021-2022 Course Catalog 
    
2021-2022 Course Catalog [ARCHIVED CATALOG]


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Culinary Arts, AAS



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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 within hotels, restaurants, clubs or institutions with 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.

Semesters 1 and 2 are the first two semesters of the program and are interchangeable. All students complete the same courses in Semesters 3, 4 and 5. Upon successful completion of semesters 1 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 1, 2 and 3. It is recommended that the first three semesters be completed before enrolling in semesters 4 and 5. See your DMACC academic advisor with questions.

For more information about the Culinary Arts program, please visit our website at www.dmacc.edu/programs/culinary.

Program Details


Location: Ankeny


Students may start any semester


(Most classes in this program meet in the daytime hours, but a few will involve some evenings and weekends.)

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.

Semester 2


Option 2 - Select 3 Credits


Total Credits Required to Complete the AAS Degree - 69


Fixed Costs


Tuition……………………………………………………………………………………..$174.00 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) 365 280 330 160 105
Supplies-Uniforms 295 35
 

 

 
Equipment-Knives & Cula Tools 315  
 
    

Approximate total for program: $13,891**
 

**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


  1. Demonstrate the workplace basic skills of listening, writing, computing, problem solving, interpersonal relationships and leadership.
  2. Demonstrate the ability to select, identify, prepare, and properly store meats, game, poultry, fish, seafood, fruits, and vegetables.
  3. Prepare basic stocks, sauces, and soups.
  4. Demonstrate the ability to use basic baking fundamentals and procedures.
  5. Demonstrate the ability to use frying, baking, roasting, broiling, and sauté cookery techniques.
  6. Research the selection and preparation of more difficult classical and international cuisines.
  7. Apply knowledge of nutrition, menu planning and production in food preparation.
  8. Implement good sanitation and safety procedures.
  9. Operate kitchen equipment safely.
  10. Clean kitchen equipment safely.
  11. Apply knowledge of purchasing, cost control, estimates of consumption, and portion control.
  12. Apply good knife techniques and efficient work productivity.
  13. Demonstrate the ability to be flexible and adaptable.
  14. Utilize effective time management rules and techniques.
  15. Demonstrate the ability to work in a team setting.

Nondiscrimination Statement


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, or hiring practices, and harassment or discrimination based on race, color, national origin, creed, religion, sex, sexual orientation, gender identity, age, disability, genetic information (in employment) and actual or potential parental, family or marital status. 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, dso@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. Questions or complaints about this policy may be directed to the Director of the Office for Civil Rights, U.S. Department of Education, John C. Kluczysnki Federal Building, 230 S. Dearborn Street, 37th Floor, Chicago, IL 60604-7204, phone 312/730-1560, fax 312/730-1576, TDD 800-877-8339 Email OCR.Chicago@ed.gov.

DMACC offers career and technical programs in the following areas of study:
Agriculture, Natural and Environmental Science
Architecture, Engineering, and Construction
Arts, Design, and Visual Communication
Business, Management, and Marketing
Education, Public, and Human Services
Health Science
Hospitality and Culinary
Information Technology
Manufacturing
Transportation & Logistics

Entrance requirements for specific programs can be found at https://www.dmacc.edu/admissions/Pages/checklist.aspx. (2021)

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