A S S O C I A T E O F A P P L I E D S C I E N C E D E G R E E S A N D C E R T I F I C A T E S 75
Winter Term |
AG 250 |
Irrigation System Design............................................... |
3 |
AG 8.130 |
Pesticide Safety.............................................................. |
3 |
SPN 101 |
First Year Spanish I....................................................... |
4 |
|
Biological or Physical Science Elective......................... |
4 |
|
Technical Elective......................................................... |
3 |
Spring Term |
AG 280 A |
CWE Agriculture............................................................ |
6 |
GS 154 |
Energy and Sustainability............................................. |
3 |
HORT 260 |
Organic Farming & Gardening.................................... |
3 |
WE 202 |
CWE Seminar................................................................. |
1 |
|
Technical Elective......................................................... |
3 |
Approved technical electives: |
Agricultural Business Focus |
AREC 211 |
Management in Agriculture( Fall / Winter)( 4 credits) |
AREC 221 |
Marketing in Agriculture( Fall / Winter)( 3 credits) |
BA 101 |
Introduction to Business( 4 credits) |
BA 215 |
Survey of Accounting( Fall / Spring)( 4 credits) |
Biofuel Focus |
AG 8.141 |
Principles of BioEnergy( Fall only)( 4 credits) |
GS 154 |
Energy and Sustainability( Spring only)( 3 credits) |
MT3. 815 |
Skills Lab( Biofuel focus, arrange with instructor)( 1-6 credits) |
Shop Skills and Diesel Equipment Focus |
HV 3.123 |
Fundamental Shop Skills( Fall / Winter)......( 3 credits) |
HV 3.124 |
Introduction to Diesel Mechanics( Fall only)( 3 credits) |
HV 3.125
Intoduction to Outdoor Power Equipment( Spring only)( 3 credits)
WD 4.151 |
Welding I( 2 credits) |
WD 4.152 |
Welding II( 2 credits) |
Interdisciplinary Study Focus Focus courses as approved by the program advisor.
Total Credits Required: 90
C A R E E R A N D T E C H N I C A L
Certificate in Crop Production
Students passing a computer proficiency test may substitute another elective for AG 111 Computers in Agriculture. Students are required to take seven( 7) credits of math and writing courses at appropriate level based on Computerized Placement Test scores.
Fall Term AG 111 |
Computers in Agriculture.............................................. |
3 |
CSS 200 |
Crops in Our Environment............................................ |
3 |
CSS 205 |
Soils: Sustainable Ecosystems....................................... |
4 |
CSS 240 |
Pest Management.......................................................... |
4 |
Winter Term |
AG 250 |
Irrigation System Design............................................... |
3 |
AG 8.130 |
Pesticide Safety.............................................................. |
3 |
AG 8.140 |
BioEnergy Feedstock Production.................................. |
3 |
CSS 215 |
Soil Nutrients & Plant Fertilization.............................. |
3 |
HE 112 |
Emergency First Aid....................................................... |
1 |
HT 8.102 |
Career Exploration: Horticulture.................................. |
1 |
Spring Term |
BI 103 |
General Biology: The Dynamic Plant........................... |
4 |
CSS 210 |
Forage Crops.................................................................. |
3 |
HORT 260 |
Organic Farming & Gardening.................................... |
3 |
|
Math Elective................................................................ |
3 |
|
Writing Elective............................................................. |
3 |
|
Total Credits Required: |
44 |
Culinary Arts
Also see Nutrition and Foodservice Systems and Wine and Food
Dynamics www. linnbenton. edu / go / culinary-arts Culinary Arts is an extensive hands-on, theory-based program that prepares the student for a career as a professional chef. Students gain skill in virtually all aspects of food preparation, including pantry, bakery, garde manger, grill, sandwich making, ala carte, quantity food, production, soups, sauces and meat preparation.
Culinary Arts is a complete, comprehensive two-year program based on classical French and European cuisine. Students become skilled at working with virtually all types of standard kitchen equipment and tools. The kitchen provides service for the cafeteria, catering functions, a café and a working sit-down restaurant. By working in this excellent learning environment, students learn to care for and maintain a full-service kitchen.
All aspects of culinary arts are covered, including meats, fish and poultry. Handling and tasting these products is an integral part of many courses. Any student who has any medical, religious, moral or other reasons that may prevent this should make an appointment with the program coordinator prior to registering.
Student Learning Outcomes
Students who successfully complete an Associate of Applied Science in
Culinary Arts will:
• Reflect a work ethic equal to the high standards of the culinary profession.
• Manage their individual career prospects.
• Use technical and creative skills to accomplish culinary tasks.
• Understand and utilize necessary basic and advanced culinary theory.
• Communicate effectively in business and personal situations using oral and written skills as appropriate.
Program Requirements
Students must be 18 years of age and have a high school diploma or a General Education Development( GED) certificate. They must also possess good basic math and reading skills; be able to work under pressure; demonstrate dexterity, physical stamina, concentration and good memory; and be able to work cooperatively with others. Students must have a valid Oregon Liquor Control Commission( OLCC) servers permit( contact department for exceptions).
In addition to regular college costs, students spend about $ 950 for course fees and to purchase uniforms, knives, shoes, books and other equipment. Students should wait until after the first day of class to purchase these items.
1 – Courses offered that term only. 2 – Other classes may substitute. See advisor. 6 – These courses must have been completed within the last five years. 7 – Course may be taken any term to accommodate a student’ s particular interests and scheduling considerations. See the requirements for the Associate of Science degree for approved courses. 8 – No more than two courses with the same alpha prefix may be used by a student to meet the general education requirement. See an advisor. 9 – A cost-recovery program. See“ Workforce Training” section for details.