Programs

Culinary Arts (A.A.S)

The Tourism/Hospitality Industry must be staffed at all levels by individuals who are well equipped with the knowledge, skills and appropriate attitudes to satisfy the demands of this dynamic industry.

This global training can best be realized through a dedicated partnership between the specialized educational institutions and the tourism sector. A partnership such as this should effectively garner the requisites of the industry, thereby making it possible to provide students with the essentials to contribute to a prosperous Tourism/Hospitality Industry.

The learning outcomes for the Culinary Arts Studies Core are listed. The theory courses are calculated as 15 hours per credit with a minimum of 45 hours of instruction and practical courses are calculated at 30 hours per credit with a maximum of 4-6 credits per course. In addition to general education courses, core business courses and electives agreed to by industry leaders and educators, each Associate Degree programme will offer a range of specialty courses.It is highly recommended that 80 – 84 credits be considered as the maximum requirement for this Associate Degree.

Entry Requirements
• A minimum of five (4) subjects CXC/CSEC General, grades 1 – 3 or equivalent. A pass in English Language is compulsory.

or • Mature student status – a person who has reached his/her 25th birthday.

AWARDS
CFBC Associate Degree in Culinary Arts.
To obtain a CFBC Associate Degree in Culinary Arts candidates will be required to complete all courses.



Culinary Arts Program Outline

Semester 1 Semester 2
CULN1102 Food Preparation I
CULN1102 Baking Technology I
ENGL1041 English Communication I
FREN1003 French I
HHFT1013 Intro Tourism/Hospitality
SAFE1002 Sanitation Safety and Hygiene
IFTH1002 Information Technology

ACCT1001 Principle of Accounting
CULN1104 Food Preparation II
CULN1105 Food Science and Nutrition
ENGL1042 English Communication II
HCST1010 Caribbean Studies
HMAT2001 Maths and Statistics
Semester 3 Semester 4
HHFT2008 Food and Beverage Cost Control
CULN2205 Food Preparation III
CULN2204 Quantity Food Production and Services
CULN2202 Baking Technology II
CULN2201 Wines and Spirits
CULN2206 International Cuisine
CULN2207 Food Arts Presentation
HHFT1011 Food and Beverage I
HHFT2004 Quality Customer Care
HHFT2009 Internship