Associate Of Applied Science: Korean Culinary Arts - KCA
Program Information
The Associate of Applied Science Degree program in Culinary Arts with emphasis in Korean Cuisine is a 92-unit program defined by curriculum with courses of rigorous culinary training, food business management, and study of social and scientific aspects of food. This program focuses on providing the hands-on experience of Korean culinary practices along with a profound understanding of the nature of Korean food and ingredients. For successful completion of the program, students fulfill 24 units of General Education requirement in the areas of English, social science, humanity and math and science abided by the institutionally enforced general education requirements for associate degree programs. The program is six (6) quarters in length. Part-time students are granted four (4) years or 12 quarters to complete the program. Students must obtain at least a 2.0 GPA (a “C”) in all courses completed upon which the degree is based.
Program Objectives
- Provide hands-on culinary training and theoretical learning of culinary arts from basic to professional levels.
- Instill exemplary personal value and character through socially responsible culinary and business practices.
- Produce graduates who will be capable of assembling quality dining experiences with general business acumen and consistent flavors and visual quality.
- Smooth students’ transition to career life by providing both career counseling and networking opportunities.
- Hone the student’s knowledge and skills of Korean culinary arts and develop students’ sensitivity to flavors and tastes.
- Orient students to the professional Korean culinary environment and teach them to operate within the environment in a safe, efficient, & skillful manner.
Program Learning Outcomes
- Demonstrate advanced culinary skills which meet the qualification standards to work in a professional kitchen.
- Implement management principles such as consumer analysis and cost efficiency analysis to efficiently manage restaurants or relevant food businesses.
- Gain well-rounded expertise in Korean foods and cuisine by understanding their characteristics and reaching technical excellence.
- Produce foods with nutritional balance, artistic quality and fine tastes.
Graduation Requirements
- Successfully complete 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.
Student Academic Load
A full-time academic load in an A.A.S. degree program is twelve (12) units or more per quarter. Students may not enroll for more than twenty (20) units in a regular quarter without the approval of the academic department.
KCA Common Core Curriculum – 52 units required
| KCA Common Core Curriculum - 52 units required |
|---|
|
KCA Major Elective Courses (Korean Culinary Art) - 16 units required |
|
General Education: 24 units |
| Course Code | Course Name | Units | Class Type |
|---|---|---|---|
|
NTR 101 |
Nutrition |
4 |
Theory -Lecture |
|
CA 101 |
Culinary Foundation & Food Safety and Hygiene |
4 |
Theory - Lecture |
|
CA 208 |
Introduction to Hospitality Management |
4 |
Theory - Lecture |
|
KC 103 |
Basic Korean Cooking Skill I |
4 |
Practice Lab |
|
KC 104 |
Basic Korean Culinary Skill II |
4 |
Practice Lab |
|
KC 111 |
Side Dish I |
4 |
Practice Lab |
|
KC 112 |
Side Dishes II |
4 |
Practice Lab |
|
KC 201 |
Advanced Korean Cuisine |
4 |
Practice Lab |
|
KC 211 |
Korean Fermented Food I |
4 |
Practice Lab |
|
KC 212 |
Korean Fermented Food II |
4 |
Practice Lab |
|
KC 220 |
Korean Royal Food (Court Food) |
4 |
Practice Lab |
|
KC 221 |
Medicinal Dish |
4 |
Practice Lab |
|
KC 230 |
Customer Response and Service Management |
4 |
Practice Lab and Lecture |
*Class type: Lecture class types are taught in class. Practice class types are classes held in the kitchen lab.
KCA Major Elective Courses (Korean Culinary Art) – 16 units required
| Course Code | Course Name | Units | Class Type |
|---|---|---|---|
|
CA 102 |
Culinary Information System |
4 |
Theory - Lecture |
|
KC 102 |
Principle of Food Preparation |
4 |
Theory - Lecture |
|
KC 250 |
Development of Entrepreneurial Menu |
4 |
Practice Lab |
|
KC 251 |
Vegetarian Food (Temple Food) |
4 |
Practice Lab |
|
KC 252 |
Korean Food Culture |
4 |
Theory - Lecture |
|
KC 254 |
Banquet Cuisine |
4 |
Practice Lab |
|
KC 254 |
Food Styling |
4 |
Theory and Practice |
|
KC 255 |
Korean Dessert and Drinks (non-alcoholic drinks) |
4 |
Practice Lab |
|
KC 256 |
Traditional Liquor |
4 |
Practice Lab |
General Education: 24 units
The following units must be taken from the following disciplines:
| General Education | Units |
|---|---|
|
Communications |
8 |
|
Humanities and Arts |
8 |
|
Social Sciences |
4 |
|
Mathematics and Sciences |
4 |
|
Total |
24 |