UTTC Culinary Art students receive their ServSafe certifications

The Nutrition and Foodservice Department (NUT) at United Tribes Technical College offers an AAS degree in Culinary Arts and Nutrition or a certificate in Culinary Arts. The degree plan supports cultural connections to Mother Earth through gathering and growing foods, health education messages, and food-related stories. Both the AAS degrees and the certificate allow students to earn the National Restaurant Association’s ServSafe credential.

The Nutrition and Foodservice Department collaborates with UTTC's Land Grant Extension Programs. This relationship provides students opportunities for hands-on experience and mentoring from community educators.

Class sizes are small, so students and faculty get acquainted and work together to ensure that each student has a good learning experience. Practicum experiences with local senior centers, restaurants, cafeterias, school foodservice, and private businesses lead to job offers and opportunities that support future employment.

A UTTC culinary arts student cuts up raw chicken

Culinary Arts and Nutrition AAS Degree

The Culinary Arts and Nutrition students gain hands-on experience in food preparation, the use of commercial kitchen equipment and kitchen management. The degree plan includes food science, basic nutrition facts, kitchen math theory, and food safety and sanitation. Graduates are prepared to work with school meal programs, Elder Nutrition Programs, health-care kitchens, casino kitchens or restaurants.

Program Outcomes

Graduates of the Culinary Arts and Nutrition AAS degree program will:
1. Identify the relationship between cooking skills and nutritional choices.
2. Apply cooking techniques and culinary skills
3. Apply food safety and sanitation principles.
4. Use procedures to manage a foodservice business.

Curriculum

Culinary Arts and Nutrition AAS Degree Plan

Core Courses (28 Credits)

  • NUT 100 2cr. Intro to Nutrition & Foodservice
  • NUT 105 3cr. Managing Food Protection
  • NUT 200 4cr. Food Science and Cooking Skills
  • NUT 210 5cr. Quantity Food Production
  • NUT 220 4cr. Culinary Fundamentals
  • NUT 240 3cr. Fundamentals of Nutrition
  • NUT 251 4cr. Managing Foodservice Operations
  • NUT 297 3cr. Foodservice Practicum

 

Culinary Arts and Nutrition Certificate

Program Outcomes

Graduates of the Culinary Arts and Nutrition  certificate program will:
1. Identify the relationship between cooking skills and nutritional choices.
2. Apply cooking techniques and culinary skills
3. Apply food safety and sanitation principles.

Curriculum

Culinary Arts Certificate Degree Plan

Core Courses (17 Credits)

  • NUT 100 2cr. Intro to Nutrition & Foodservice
  • NUT 105 3cr. Managing Food Protection
  • NUT 200 4cr. Food Science and Cooking Skills
  • NUT 220 4cr. Culinary Fundamentals
  • NUT 251 4cr. Managing Foodservice Operations

 

Course Offerings

Course Code Course Description Credits
Fall Offerings
NUT 100 Intro to Nutrition & Foodservice 2
NUT 105 Managing Food Protection 3
NUT 111 Lifeskills 3
NUT 200 Food Science & Cooking Skills 4
NUT 210 Quantity Foods 5
NUT 240 Fundamentals of Nutrition 3
NUT 297 Foodservice Practicum 3
Spring Offerings
HUM 110 Mother Earth, Food Sovereignty & Health 3
NUT 101 Culinary Calculations 3
NUT 220 Culinary Fundamentals 4
NUT 221 Culinary Baking 4
NUT 245 Menu Planning 3
NUT 251 Managing Foodservice Operations 4
NUT 295 Culinary Lab Exploration 2
NUT 297 Foodservice Practicum 3

For More Information Contact:

Annette Broyles
Department Chair
Email: abroyles@uttc.edu
Phone: 701.221.1406