50 A S S O C I A T E O F S C I E N C E D E G R E E S
MP151 / 251 Rehearsal & Performance............................................ |
1 |
Take one term of each class listed below:............................................ |
2 |
MP 171 or 271 Individual Piano Lessons.......................................... |
1 |
MP 174 or 274 Individual Voice Lessons............................................ |
1 |
Electives( See your advisor for specific recommendations)................ |
12-15 |
Total Credits Required: |
90 |
Other things you should know:
The Music program at OSU includes 100-200 level classes that you can take while at LBCC through the Degree Partnership Program( DPP). Consult with your advisor to see which of these classes you may want to dual enroll in. These additional classes are: MUS 122, MUS 123 Literature and Materials of Music I( 3 credits each) MUS 125, MUS 126 Literature and Materials of Music Lab I, II( 1 credit each) MUS 135, MUS 136 Aural Skills I( 1 credit each) MUS 221, MUS 222, MUS 223 Literature and Materials of Music( 3 credits each)
Nutrition and Foodservice Systems
www. linnbenton. edu / go / culinary-arts
The Nutrition and Foodservice Systems degree is offered in cooperation with Oregon State University and is tailored for the individual seeking a baccalaureate degree in Nutrition and Foodservice Systems with a strong Culinary Arts component. Through a unique articulation agreement students may transition seamlessly to OSU to complete the final two years of a baccalaureate program. A thorough introduction to Culinary Arts, coupled with a strong business core, prepares students for a variety of careers in the hospitality / restaurant industry that focus on serving healthy menu options and using local ingredients.
Students must be 18 years old and have a high school diploma or GED certificate. They should have a strong understanding of business math, good communication skills, and a desire to work directly with customers and staff. In addition, they must be able to work under pressure; demonstrate manual dexterity, physical stamina, concentration, and a good memory; and have a cheerful, friendly, outgoing personality. Besides the regular college costs, students spend about $ 500 to purchase uniforms, knives, books, shoes and other equipment. Students should wait until after the first day of class to purchase these items.
Students become skilled at working with virtually all types of standard kitchen equipment and tools. In this excellent hands-on learning environment, students learn to care for and maintain a full-service kitchen.
After a strong foundation in culinary skills gained the first year, students will concentrate on business and management skills to prepare for the completion of their bachelor’ s degree at OSU.
The Associate of Science( AS) Degree is designed for students planning to transfer to Oregon State University. Classes that meet Nutrition and Foodservice Systems degree requirements at OSU are listed below.
Student Learning Outcomes
Students who successfully complete a Nutrition and Foodservice Systems degree will:
• Successfully transfer to and complete a Baccalaureate degree at OSU
• Manage their individual career prospects
• Be able to maintain currency in their profession
• Be able to understand and oversee commercial food production
• Work with team members and successfully interact with internal and external stakeholders
• Demonstrate leadership and supervise staff
• Demonstrate a“ sense of ownership”
• Understand production controls to insure financial success of a food establishment
Associate of Science with an emphasis in Nutrition and Foodservice Systems
This degree is designed for students interested in completing a bachelor’ s degree at Oregon State University. To earn the AS degree at LBCC, complete the 95 credits listed below:
General Education Requirement................................... 43 Classes shown below in italic are general education classes.
Program Requirements................................................. |
51 |
Course No. Course Title |
Credits |
Fall Term – First Year |
CA 101 |
Culinary Arts Practicum I............................................. |
7 |
CA 111 |
Foodservice Safety and Sanitation................................ |
1 |
CA 112 |
Station, Tools and Culinary Techniques...................... |
3 |
WR 121 |
English Composition............................................. |
3 |
Winter Term |
CA 102 |
Culinary Arts Practicum II............................................ |
8 |
BI 234 |
Microbiology( LBCC) or |
|
MB 230 |
Introductory Microbiology( OSU).......................... |
4 |
PE 231 |
Lifetime Health & Fitness....................................... |
3 |
Spring Term |
CA 103 |
Culinary Arts Practicum III........................................... |
8 |
COMM 112 Introduction to Persuasion or |
COMM 218 Interpersonal Communication.............................. |
3 |
PSY 203 |
General Psychology............................................... |
3 |
|
Writing / Composition............................................. |
3 |
Fall Term – Second Year |
BA 211 |
Principles of Accounting: Financial............................. |
4 |
EC 201 |
Introduction to Microeconomics.................................. |
4 |
MTH 243 * |
Introduction to Statistics........................................ |
4 |
|
Physical / Biological Science.................................... |
4 |
Winter Term |
BA 213 |
Principles of Accounting: Managerial or...................... |
|
BA 215 |
Survey of Accounting..................................................... |
4 |
CH 221 |
General Chemistry................................................ |
( 4) 1 |
|
( Four credits apply toward general education requirements; one credit applies toward program.) |
|
EC 202 |
Introduction to Macroeconomics................................. |
4 |
|
Cultural Diversity................................................. |
3 |
|
Literature & the Arts.............................................. |
3 |
Spring Term |
BA 226 |
Business Law.................................................................. |
3 |
CA 201 |
Culinary Arts Career Planning( LBCC) or |
|
NUTR 104 |
Orientation( OSU)......................................................... |
1 |
FST 251 |
Wine, Beer & Spirits( OSU)........................................... |
3 |
|
Difference, Power & Discrimination...................... |
3 |
|
Western Culture.................................................... |
3 |
* A math course approved for baccalaureate core AND ST 201( OSU) or |
ST 351( OSU) may be substituted for this class. |
Total |
94 |