Tanana Valley Campus Center
604 Barnette Street, Fairbanks, AK 99701
Date:
Feb. 25, 2010
To:
Curriculum Review
From: Michael Roddey, Assistant Professor Culinary Arts, TVC
Ed Husted, Chair, TVC Academic Council
Marsha Sousa, Associate Director for Academics, TVC
Re:
Changes to the Culinary Arts Programs
Extensive changes are proposed for many courses, the certificate, and the A.A.S in culinary arts. The
proposed changes update the curriculum, clarify credit distributions, change the credit allocations,
rearrange some content, add some content relative to changes in the industry. All changes are designed to
bring us into compliance with national standards so that we can seek accreditation through the American
Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Please contact any of
us as questions arise in the evaluation process.
Changes to AAS degree
1. Complete the general university requirements. same
2. Complete the A.A.S. degree requirements. same
3. Complete the following program (major) requirements:*
CAH F105—Principles of Food Service—3 credits dropped
CAH F140—Food Production I—5 credits retained, with revisions to course
CAH F141—Food Production II—5 credits retained, with revisions to course
CAH F145—Bakery Production I—5 credits dropped
CAH F146—Bakery Production II—5 credits retained, with revisions to course
CAH F150—Sanitation—1 credit retained, with revisions to course
CAH F152—Supervisory Development—2 credits dropped
CAH F243—Food Production IV—5 credits retained, with revisions to course
CAH F247—Bakery Production III—5 credits dropped
CAH F248—Bakery Production IV—5 credits retained, with revisions to course
CAH F250—Garde-Manger—2 credits retained, with revisions to course
CAH F253—Storeroom Purchasing and Receiving—2 credits retained, with
revisions to course
CAH F255—Food Service Management—2 credits retained, with revisions to
course
CAH F256—Food Service Accounting—2 credits retained, with revisions to course
U N I V E R S I T Y
O F
AL AS K A
F AI R B AN K S
UAF is an Equal Opportunity Employer/Affirmative Action Educational Institution
4. Minimum credits required—69 credits
Added:
CAH 101, intro to culinary field, 1 credit (new course)
CAH 154, food and beverage service, 2 credits
CAH 160, culinary nutrition, 2 credits
CAH 175, protein fabrication, 3 credits
CAH 199, culinary arts externship, 2 credits
CAH 230, menu planning, 1 credit (new course)
5 credits elective in either CAH (to allow for specialty courses) or ABUS (to allow
development of business and management skills)
Changes to Certificate
Takes single certificate with three concentrations (Baking, Cooking, Culinary Arts) and separates it into
two distinct certificates (one in Culinary arts, one in Baking and Pastry), and eliminates the third
concentration in Cooking.
Culinary Arts Certificate
1. Complete the general university requirements. same
2. Complete the certificate requirements. As part of the certificate requirements, the
computation content is included in CAH F256. CAH 256 is dropped, math is no
longer embedded and students must select a math class. Culinariiyi math is also
covered in CAH 101 (new course)
3. Complete the following:
CAH F105—Principles of Food Service—3 credits dropped, replaced by new course
CAH 101
CAH F140—Food Production I—5 credits still required
CAH F145—Bakery Production I—5 credits content expanded and moved to CAH
146, is one of three optional courses in CA certificate
CAH F150—Sanitation—1 credit content expands to 2 credits, course name
change, still required
CAH F152—Supervisory Development—2 credits dropped in new certificate
CAH F161—Pastry Tube Art—1 credit dropped in new certificate
CAH F256—Food Service Accounting—2 credits dropped in new certificate
4. Complete 2 credits from the following culinary specialty electives: CAH 175 is
required in the revised CA certificate. The rest of these electives are dropped
from the revised Culinary Arts Certificate. There are no electives in the revised CA
certificate
CAH F117—Art in Cake Icing—2 credits
CAH F154—Dining Room Service—2 credits
CAH F160—Principles of Nutrition—2 credits
CAH F170—Gourmet Cooking—2 credits
CAH F171—Gourmet Baking—2 credits
CAH F172—Gourmet Asian/Oriental Cooking—2 credits
CAH F175—Introduction to Meat Cutting—2 credits required in revised CA
certificate
CAH F257—Oenology-Hospitality Industry I—1 credit
CAH F258—Oenology-Hospitality Industry II—1 credit
5. Complete one of the following concentrations:
U N I V E R S I T Y
O F
AL AS K A
F AI R B AN K S
UAF is an Equal Opportunity Employer/Affirmative Action Educational Institution
a. Culinary Arts
CAH F141—Food Production II—5 credits required in revised CA cert
CAH F146—Bakery Production II—5 credits option in revised CA cert
b. Culinary Arts: Baking
CAH F146—Bakery Production II—5 credits NA
c. CAH F247—Bakery Production III—5 credits NA
d. Culinary Arts: Cooking
CAH F141—Food Production II—5 credits NA
CAH F242—Food Production III—5 credits NA
6. Minimum credits required—37 credits revised CA cert is 31 credits, including 9
credits of related instruction
Revised CA Cert adds CAH 101 (new course) and CAH 141 (revised) and CAH 242
(revised)
Revised CA Cert changes required course options (select one course) to CAH 146, CA
243, and CA 250
Baking and Pastry Certificate
1. Complete the general university requirements. same
2. Complete the certificate requirements. As part of the certificate requirements, the
computation content is included in CAH F256. CAH 256 is dropped, math is no
longer embedded, students must take math class, additional culinary math is
embedded in new course CAH 101
3. Complete the following:
CAH F105—Principles of Food Service—3 credits dropped
CAH F140—Food Production I—5 credits required in revised Baking and Pastry
Cert
CAH F150—Sanitation—1 credit required in revised Baking and Pastry Cert (CAH
150 revised)
CAH 152 Supervisory Development – 2 credits dropped
CAH F161—Pastry Tube Art—1 credit still required
CAH F256—Food Service Accounting—2 credits dropped
4. Complete 2 credits from the following culinary specialty electives: CAH 117 is
required in the revised Baking and Pastry Certificate. The rest of these electives
are eliminated. There are no electives in the Baking and Pastry Certificate.
CAH F117—Art in Cake Icing—2 credits required in revised Baking and Pastry
Cert
CAH F160—Principles of Nutrition—2 credits
CAH F170 Gourmet Cooking – 2 credits
CAH F171 Gourmet Baking – 2 credits
CAH F172 Gourmet Asian/Oriental Cooking – 2 credits
CAH F175 Introduction to Meat Cutting – 3 credits
CAH F257 Oenology Hospitality Industry I – 1 credit
CAH F258 Oenology Hospitality Industry II – 1 credit
5.Complete one of the following concentrations:
a. Culinary Arts
U N I V E R S I T Y
O F
AL AS K A
F AI R B AN K S
UAF is an Equal Opportunity Employer/Affirmative Action Educational Institution
CAH F141—Culinary II—4 credits NA
CAH F146—Baking I—4 credits NA
b. Culinary Arts: Baking
CAH F146—Bakery Production I—4 credits required (course revised) in
revised Baking and Pastry Cert
CAH F247—Bakery Production III—4 credits replaced by revised CAH 248
in revised Baking and Pastry Cert
c. Culinary Arts: Cooking
CAH F141—Culinary II—4 NA
CAH F242—Culinary III—4 credits NA
Minimum credits required—37 credits revised Baking and Pastry Cert requires 30.5
credits
Revised Baking and Pastry Certificate adds new course CAH 101
Changes to courses for the degree programs.
CAH 140
CAH 141
CAH 146
CAH 150
CAH 154
CAH 160
CAH 175
CAH 199
Food Production I
Food Production II
Bakery Production II
Sanitation
Dining Room Service
Principles of Nutrition
Introduction to Meat Cutting I
Culinary Arts Workstudy
Externship
Food Production III
Food Production IV
Bakery Production IV
Garde Manger
CAH 242
CAH 243
CAH 248
CAH 250
CAH 253
Title, Description, Pre-requisites, Credits*
Title, Description, Pre-requisites, Credits
Title, Description, Pre-requisites, Credits
Title, Description, Credits
Title, Description, Pre-requisites, Credits
Description
Title, Description, Credits, Frequency of offering
Title, Description, Credits, Frequency of offering
Title, Description, Pre-requisites, Credits
Title, Description, Pre-requisites, Credits
Title, Description, Pre-requisites, Credits
Description, Pre-requisites, Credits, Frequency of
offering
Description, Frequency
Storeroom Purchasing and
Receiving
CAH 255 Food Service Management
Title, Description, Frequency, Credits
CAH 256 Food Service Accounting
Title, Description, Frequency, Pre-requisites
*Sometimes the only change to the description is to change the credit distribution.
Proposed new courses:
New Course
CAH 101
CAH 230
Introduction to the culinary field – 1 credit
Menu Planning – 1 credit
Changes to the general interest/evening/specialty classes
Course #
CAH 117
CAH 161
CAH 170
Existing course title
Art in Cake Icing
Pastry Tube Art
Gourmet Cooking
U N I V E R S I T Y
Change *
Description, credits
Description, credits
Description, credits
O F
AL AS K A
F AI R B AN K S
UAF is an Equal Opportunity Employer/Affirmative Action Educational Institution
CAH 171
Gourmet Baking
Description, credits
CAH 172
Gourmet Asian/Oriental Cooking
Title, description, credits
CAH 174
Vegetarian cooking
Description, credits
CAH 176
Heart Healthy and Diabetic Cooking
Description, credits
CAH 177
Introduction to Zymurgy
Title, Description, credits
CAH 178
Intermediate Zymurgy
Title, description, credits
CAH 257
Oenology-Hospitality Industry I
Title, description, credits
CAH 258
Oenology-Hospitality Industry II
Title, description, frequency, credits
* sometimes the only change in the description is the revised time distribution
U N I V E R S I T Y
O F
AL AS K A
F AI R B AN K S
UAF is an Equal Opportunity Employer/Affirmative Action Educational Institution