UTTC Culinary Art students receive their ServSafe certifications

The Nutrition and Foodservice Department (NUT) at United Tribes Technical College offers two AAS degrees, one in Culinary Arts/Foodservice and a new degree in Community Health with an emphasis in nutrition. Both degree plans support cultural connections to Mother Earth through gathering and growing foods, health education messages, and food-related stories. A certificate in Culinary Arts/Foodservice is also available. Both 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 community health units, and private businesses lead to job offers and opportunities that support future aemployment.

For more information about articulation agreements with universities that offer dietetics or public health training, please contact the UTTC Registrar's Office.

A UTTC culinary arts student cuts up raw chicken

Culinary Arts/Foodservice AAS Degree

The Culinary Arts/Foodservice 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.

For More Information Contact:

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

 

Program Outcomes

Graduates of the Culinary Art/Foodservice  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/Foodservice AAS Degree Plan

Core Courses (36 Credits)

  • NUT 100 2cr. Intro to Nutrition & Foodservice
  • NUT 101 3cr. Culinary Calculations
  • NUT 105 3cr. Managing Food Protection
  • NUT 200 3cr. Food Science and Cooking Skills
  • NUT 210 4cr. Quantity Food Production
  • NUT 220 4cr. Culinary Fundamentals
  • NUT 221 4cr. Culinary Baking
  • NUT 240 3cr. Fundamentals of Nutrition
  • NUT 245 3cr. Medical Nut. Therapy thru the Life Cycle
  • NUT 251 4cr. Managing Foodservice Operations
  • NUT 297 3cr. Foodservice Practicum

 

Culinary Arts/Foodservice Certificate

Program Outcomes

Graduates of the Culinary Art/Foodservice  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/Foodservice Certificate Degree Plan

Core Courses (20 Credits)

  • NUT 100 2cr. Intro to Nutrition & Foodservice
  • NUT 105 3cr. Managing Food Protection
  • NUT 200 3cr. Food Science and Cooking Skills
  • NUT 220 4cr. Culinary Fundamentals
  • NUT 221 4cr. Culinary Baking
  • 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 200 Food Science & Cooking Skills 3
NUT 240 Fundamentals of Nutrition 3
NUT 210 Quantity Foods 4
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 Medical Nut. Therapy Thru Life Cycle 3
NUT 251 Mandaging Foodservice Operations 4
NUT 297 Foodservice Practicum 3