This is an approximation (coloring is off) of the logo for the proposed culinary arts program for Southwestern Adventist University. This program would offer an Associate of Applied Science Degree as well as a certificate program and other culinary/cooking classes geared to the non-culinary student and the community.
Just a preliminary layout of a 6500 sq ft addition to the east end (between the cafe and Scales hall). The upper left shows the existing doors into the main dining room or Rusty Bucket (from lobby). The round tables are in either of the two additional dining rooms. The right side of layout shows the area for the culinary arts program (albiet not complete). There is a chef's demo kitchen in front of a 12 seat classroom and 4 teaching kitchens with a common kitchen area. The lower right corner (outside of the new addition) could be an outdoor kitchen complete with wood-fired ovens and serving area with outdoor courtyard-style dining.
Proposed Courses
First Semester
- Culinary Fundamentals
- Externship Prep
- Principles of Active Learning
- Gastronomy
- Introduction to Food Science
- Culinary Math
- Product Knowledge
Second Semester
- Introduction to Management
- English
- Protien Identification, Fabrication, and Utilization
- Introduction to Vegetarianism
- A' La Carte and Banquet Cooking
- Quantity Food Production
- Culinary Practical Exam I
- Externship Registration
Summer
- Religion
- Externship
Third Semester
- Baking and Pastry Skill Development
- Garde Manger
- Cuisines of the Americas
- Cuisines of the Mediterranean
- Cuisines of Asia
- World Culture and Cuisines
- Beverage Operations
Fourth Semester
- Introduction to Customer Service
- Culinary Practical Exam II
- Contemporary Restaurant Service
- Formal Restaurant Service
- Contempary Restaurant Cooking
- Formal Restaurant Cooking
- Cost, Purchasing, and Menu Development