Associate Of Applied Science: Korean Culinary Arts - KCA
Program Description
The Culinary Arts Associate of Applied Science Degree program, with a specialization in Korean Cuisine, represents a profound journey into the heart of culinary excellence. Beyond mere instruction, it embodies a commitment to rigorous culinary training, astute food business management, and an exploration of the intricate social and scientific dimensions of gastronomy.
This program is not just about imparting skills; it’s about promoting a profound connection to Korean culinary traditions, ingredients, and culture. Through hands-on experiences, students actively engage in the artistry of Korean cuisine, cultivating a deep appreciation for its nuances and flavors.
Complemented by elective courses such as International Cuisine Class, Restaurant Service Operation, Catering and Menu Planning, this program offers a comprehensive approach to culinary education, empowering students to become passionate chefs and advocates of gastronomic innovation.
Program Objectives
- Establish a strong foundational understanding of culinary techniques and practices while
prioritizing food safety and sanitation standards. - Introduce students to the rich culinary traditions and cultural significance of Korean
cuisine, including its history, regional variations, ingredients, and cooking techniques. - Familiarize students with traditional Korean ingredients, spices, condiments, and their
uses in cooking, as well as sourcing and selecting high-quality ingredients. - Expose students to a diverse range of culinary practices from around the world.
- Provide students with a comprehensive understanding of the key principles involved in
successfully operating a restaurant business. - Equip students with the knowledge and skills needed to successfully navigate the
complexities of the hospitality sector, whether in hotels, restaurants, resorts, or other
related establishments.
Program Learning Outcomes
1.
Culinary Skills Proficiency: Demonstrate proficiency in fundamental culinary techniques,
including knife skills, cooking methods, food safety, and sanitation practices.
2.
Menu Planning, and Ingredient Knowledge: Create and design menus that exhibit creativity, balance, and understanding of flavor profiles, nutritional aspects, and dietary considerations. Identify diverse ingredients and proper handling techniques.
3.
Cultural and Global Cuisine Understanding: Exhibit an understanding and appreciation of Korean culinary traditions, regional cuisines, and global gastronomy to create diverse and authentic dishes.
4.
Kitchen Management and Operations: Apply principles of kitchen management, organization, cost control, and teamwork to operate a culinary environment efficiently.
5.
Front-of-House Management: Demonstrate practical communication skills, teamwork, and professionalism with customer interactions held to the industry service standards and etiquette, along with staff management and business skills.
6.
Ethical and Sustainable Practices: Understand and apply ethical principles, sustainability practices, and social responsibility within the culinary industry, including sourcing ethical ingredients and minimizing food waste.
Program Information
General Education: 24 units
KCA Common Core Curriculum – 52 units required
KCA Major Elective Courses – 16 units required
General Education
- Communication – 8 units
- Humanities And Arts – 8 units
- Social Sciences – 4 units
- Math And Sciences – 4 units
KCA Common Course
- NTR101 – Nutrition – 4 units
- CA101 Culinary Foundation & Food Sanitation – 4 Units
- CA208 Introduction to Hospitality Management – 4 Units
- CA102 Food and Beverage Cost Control (Culinary Math) – 4 Units
- KC103 Basic Korean Cooking Skills – 4 Units
- KC104 Korean Regional Cuisine – 4 Units
- KC111 Side Dish 1 (Garde Manger) – 4 Units
- KC112 Side Dish 2 – 4 Units
- (Korean Bapsang & Bansang) – 4 Units
- KC201 Advanced Korean Cuisine – 4 Units
- KC211 Korean Fermented Food 1 – 4 Units
- KC212 Korean Fermented Food 2 – 4 Units
- KC220 Korean Court Cuisine – 4 Units
- KC221 Medicinal Dish – 4 Units
- KCA Major Elective Courses: 16 units required
- RSO101 Restaurant Service Operation – 4 Units
- CA220 Catering and Menu Planning – 4 Units
- KC251 Buddhist Temple Food – 4 Units
- KC252 Korean Food Culture – 4 Units
- CA221 Plating & Food Presentation – 4 Units
- KC255 Korean Dessert and Beverages – 4 Units
- CA222 International Cuisine – 4 Units
KCA Major Elective Courses
- RSO101 Restaurant Service Operation – 4 Units
- CA220 Catering and Menu Planning – 4 Units
- KC251 Buddhist Temple Food – 4 Units
- KC252 Korean Food Culture – 4 Units
- CA221 Plating & Food Presentation – 4 Units
- KC255 Korean Dessert and Beverages – 4 Units
- CA222 International Cuisine – 4 Units
Graduation Requirements
- Successfully completed a minimum 92 quarter units of the A.A.S degree in KCA coursework, with a minimum cumulative grade point average (GPA) of 2.0 on a 4.0 scale.
- Successfully complete the degree requirements within the Maximum Time Frame (MTF)
allowed for the A.A.S degree, which is 1.5 times the program length. The program is normally six (6) quarters in length. - File all the necessary graduation forms in accordance with the timetable provided by the
Department of Korean Culinary Art. - Settle all financial obligations to the University.
