Culinary Arts
College of Rural Alaska
Tanana Valley Campus
(907) 455-2800
www.tvc.uaf.edu/programs/cah-info.html
Certificate; A.A.S. Degree
Minimum Requirements for Certificate: 34 credits; for Degree: 64 credits
The culinary arts department offers associate degree and certificate programs designed to prepare students for careers in the expanding field of food production and the management of restaurants, bakeries, hotels, hospitals, camps, or other facilities that require food service.
Concentrations: Baking, Cooking, Culinary Arts, Food and Beverage Management
- Complete the general university requirements.
- Complete the following certificate requirements:
a. Complete 3 credits from one of the following communication courses:
CIOS 160Business English (3)
or CIOS 260Business Communications (3)
or ENGL 111XIntroduction to Academic Writing (3)
or ENGL 212Business, Grant and Report Writing 3 credits
b. Complete 3 credits from one of the following computation courses:
ABUS 155Business Math (3)
or CIOS 116Business Math Using Calculators (3)
or any MATH course at the 100-level or above 3 credits
c. Complete the following human relations course:
ABUS 154Human Relations
- Complete the following:
CAH 105Principles of Food Service 3 credits
CAH 140Food Production I 5 credits
CAH 145Bakery Production I 5 credits
CAH 150Sanitation 1 credits
CAH 161Pastry Tube Art 1 credits
- Complete 1 of the following concentrations:
a. Baking:
CAH 146Bakery Production II 5 credits
CAH 247Bakery Production III 5 credits
b. Cooking:
CAH 141Food Production II 5 credits
CAH 242Food Production III 5 credits
c. Culinary Arts:
CAH 141Food Production II 5 credits
CAH 146Bakery Production II 5 credits
d. Food and Beverage Management:
BA 151Introduction to Business 3 credits
ABUS 175Customer Service 3 credits
ABUS 179Fundamentals of Supervision 3 credits
ABUS 269Food and Beverage Management 1 credits
- Minimum credits required 34
Concentrations: Food and Beverage Management, Hospitality Operations
- Complete the general university requirements.
- Complete the A.A.S. degree requirements (As part of the A.A.S degree requirements, ABUS 154 for the human relations requirement and ABUS 155 for the computation requirement are recommended.)
- Complete the following program (major) requirements:*
CAH 105Principles of Food Service 3 credits
CAH 140Food Production I 5 credits
CAH 141Food Production II 5 credits
CAH 145Bakery Production I 5 credits
CAH 146Bakery Production II 5 credits
CAH 150Sanitation 1 credit
CAH 160Principles of Nutrition 2 credits
ABUS 199Practicum in Applied Business 1 credit
- Complete 1 of the following concentrations:*
a. Food and Beverage Management:
ABUS 101Principles of Financial Accounting 3 credits
ABUS 175Customer Service 3 credits
ABUS 179Fundamentals of Supervision 3 credits
ABUS 210Income Tax (3)
or ABUS 272Small Business Planning (3)
or ABUS 273Managing A Small Business (3) 3 credits
ABUS 256Small Hotel, Bed & Breakfast, and Lodge Operations 1 credit
ABUS 269Food and Beverage Management 1 credit
BA 151Introduction to Business 3 credits
CIOS Elective Appropriate to Skill Level 3 credits
CAH, CIOS or ABUS elective 2 credits
b. Hospitality Operations:
CAH 242Food Production III 5 credits
CAH 243Food Production IV 5 credits
CAH 247Bakery Production III 5 credits
CAH 248Bakery Production IV 5 credits
CAH 250Garde Manger 2 credits
- Minimum credits required 64
* Student must earn a C grade or better in each course.