St Louis College St Louis Community College Culinary Arts
Culinary Arts
Associate in Applied Scientific discipline (AAS)
Offered through Concern, Management & Engineering science
@ Forest Park
This Culinary Arts plan is designed to see current and futurity needs for training nutrient service and food service managerial persons to assume leadership roles in the industry. The curriculum covers food grooming, production, table service and culinary management. Addressing the business, academic and technical aspects of the industry, the curriculum offers a wide range of courses, specifically meeting the requirements of the hotels, restaurants and clubs in this field. The program features a heavy accent on food preparation from basic to advanced, combined with courses that offer a foundation in the managerial aspects of the industry. St. Louis Customs College is on of the premier culinary schools in St. Louis, MO.
Required Courses
The recommended academic programme blends full general education requirements with options for areas of concentration to ensure students get the well-nigh out of their certificate or caste.
Program Contact
Ellen [e-mail protected]
Students
More than one meg students take attended STLCC. Information technology'due south the largest establish of higher didactics in the region and the second largest in Missouri.
Faculty and Staff
St. Louis Community College expands minds and changes lives every twenty-four hours past offering loftier-quality educational experiences leading to degrees, certificates, employment, academy transfer and life-long learning.
Campus Life
St. Louis Customs College offers students several opportunities to develop and expand their interests outside of the classroom. We provide opportunities to participate in service learning, leadership development, civic appointment activities, community service projects, clubs/organizations and other special presentations.
Affordable Education
As college costs continue to rise, St. Louis Community College continues to keep a high-quality college didactics inside reach. It costs nearly 70 percent less per year to nourish STLCC than other public universities in Missouri, and that figure is based on tuition lone. When you factor in additional four-year higher expenses similar room and board, the value of an education from STLCC becomes even clearer.
Cost of Attendance
For more information on cost of attendance visit MoSCORES.
Program Career and Salary Data
Pursuant to Missouri HB 1606 (2018), information regarding the number of credit hours, program length, employment rate, wage data, and graduates employed in careers related to their plan of study at St. Louis Community Higher tin be found at https://scorecard.mo.gov/. Search using Schoolhouse / Program "St. Louis Community College" and choose the degree or credential type of interest.
The following limitations to the information apply – Information provided is based on the most recent cohorts available. Typically, most recent cohorts for wage and completion data are six years prior to the current academic year. Fourth dimension to complete a program of study varies depending on the number of credit hours students earn per semester.
Contact United states of america
Hours for all campuses: Monday–Thursday 8 a.thousand.–7 p.chiliad., Friday 9 a.m.–4:30 p.m.
All Locations
314-539-5002
[email protected]
At the completion of the program, students are expected to:
- work within established guidelines for safety and sanitation at all times.
- prepare benchmark recipes demonstrating basic culinary techniques and understanding of equipment.
- demonstrate a bones understanding of the various segments and career opportunities that incorporate the expansive hospitality industry.
- project a level of professionalism advisable to hospitality industry standards.
- interpret numerical data that volition influence fiscal decisions in foodservice operations.
- depict functions and food sources of the major nutrient in food preparation and storage.
Missouri Civics Examination.Students inbound college for the very start time in fall 2019 and who intend to complete an associate's caste must successfully complete a civics examination. Information on who is eligible for a waiver can be constitute on our website: https://stlcc.edu/programs-academics/missouri-civics-exam.aspx.
Program of Study
| Code | Title | Credit Hours |
|---|---|---|
| Career General Education | ||
| ENG 101 | Higher Composition I (MOTR ENGL 100) | three |
| COM 101 | Oral Communication I (MOTR COMM 100) | three |
| MTH 108 | Uncomplicated Applied Mathematics (or College Level Mathematics) | 3 |
| BIO 177 | Food Science | 3 |
| SOC 101 | Introduction to Folklore (MOTR SOCI 101) | 3 |
| HST 102 | United States History from 1865 to the Present (MOTR HIST 102) | three |
| Programme Requirements | ||
| HTM 100 | Introduction to the Hospitality Manufacture | 3 |
| CUL 101 | Safety and Sanitation | i |
| DIT 115 | Principles of Diet | 3 |
| HTM 120 | Supervision and Leadership in the Hospitality Industry | 3 |
| HTM 210 | Hospitality Financial Planning and Cost Command | 3 |
| HTM 200 | Procurement in the Hospitality Industry | 3 |
| HTM 230 | Bar and Beverage Management | 3 |
| Culinary Arts Courses | ||
| CUL 110 | Nutrient Preparation Practical I | 3 |
| CUL 115 | Nutrient Preparation Applied Two | iii |
| CUL 120 | Nutrient Preparation Applied III | 3 |
| BAP 150 | Bakeshop Basics for Culinarians | 3 |
| CUL 201 | Garde Manger | 2 |
| CUL 205 | Global Cuisine | ii |
| CUL 210 | Nutritional Cooking | 2 |
| CUL 215 | American Regional Cuisine | two |
| CUL 220 | Introduction to a la Menu Cooking | 2 |
| CUL 250 | Culinary Arts Capstone | 6 |
| Total Credit Hours | 65 |
Local Community College Ranks Ninth Out of Top l Culinary Schools
Under-the-radar culinary program gets some deserved attending.
BY JENNY AGNEW
SEPTEMBER ane, 2016
3:30 AM
Best Option Schools recently released their l top culinary schools in the country, and our own St. Louis Community Higher-Wood Park was ranked #9 for its Applied Associate Arts degrees in Culinary Arts and Blistering and Pastry.
Casey Shiller, the program managing director for the Blistering and Pastry Arts programme and 2-time winner of the Television set Food Network'sCupcake Wars, said that both he and Ellen Piazza, the department chair, learned of the ranking on Facebook from their former students who were understandably excited about the honor.
Unlike their for-turn a profit competitors, St. Louis Community College'southward culinary, pastry, and hospitality programs don't spend a slap-up deal of money advertising their degrees, so many outside of the industry may not even know they exist.
Insiders, nevertheless, are clearly familiar with the programs and their excellence. In addition to the contempo ranking, the degrees carry "exemplary program status" from the American Culinary Federation, the accrediting torso for the school. Upon graduation, students receive the "certified culinarian" or "certified pastry culinarian" titles on their chefs' coats, Shiller explained.
What those same students won't take that their peers graduating from for-profit culinary schools volition is great debt. A full two-year degree in culinary or blistering and pastry costs $7000 (compared to a for-turn a profit caste that tin hands cost five times that corporeality).
Something else that sets STLCC's programs apart from for-profit culinary schools is the accent on general teaching courses. Shiller (right) said that their grads take the "soft skills employers are seeking from culinary graduates" thanks to gen-ed courses like English language, public speaking, and psychology. "Nosotros're very proud that our students have a rigorous education in the lecture classroomandthe lab classroom."
On the kinesthesia side, all seven full-time faculty members accept carried the title of Executive Chef or Executive Pastry Chef and have the appropriate bachelor's or primary's degrees for their fields of expertise. "Pupil-focused," the instructors have both the industry experience and the educational background to help their students succeed on and off the line, Shiller said.
The All-time Option Schools blurb about the culinary and pastry programs at STLCC references the unique capstone grade at the school, and Shiller shed calorie-free on how the course works. Each semester, students take the capstone course as the concluding feel to apply what they've learned in a simulation of owning and running a restaurant.
For the next several weeks, until the semester ends in Dec, 10 or so graduating students will be responsible for i lunch (3 courses) or one dinner (4 courses) at the mock restaurant. In accuse of all stations, from BOH (menu design, cooking, and dishwashing) to FOH (hosting and serving) and those crucial pieces many don't consider (marketing, budgeting, food and employment costs), each pupil is assessed on the individual parts besides as the larger question: would your restaurant have turned a turn a profit on this day?
At other culinary schools, educational activity restaurants are open up to the public, which is as well the example at STLCC, but tickets must be bought in person at the cashier's office on campus. To observe out more than almost the upcoming meals, including dates and how to get tickets, email[electronic mail protected].
As expanse for-profit culinary schools close, four-yr universities see drops in enrollment due to the shrinking number of traditional-aged college freshmen, and customs colleges have seen declining numbers because the economy is improving, the culinary programs at STLCC remain strong."We're always here," Shiller said, continuing, "we're the silent force to exist reckoned with."
Source: https://collegelearners.com/st-louis-community-college-forest-park-culinary-arts/
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