Two lecture classes scheduled for the Douglas Campus during the spring 2009 semester cover the basics of culinary arts and offer local students a foundation for pursuing further training in the hospitality field.

By mid-December, a number of students already had enrolled in Introduction to the Hospitality Industry (HAD 100) and Restaurant Sanitation (CUL 107). The three-credit courses will be offered at the Douglas Campus during the first and second eight-week sessions that begin January 12 and March 12.

“These are important classes because they are the prerequisites required for further study, as well as for classes we hope to offer at Douglas High School this fall,” said Clyne Namuo, assistant dean for technology.

The college offers associate of applied science degrees in culinary arts and hospitality administration, as well as certificates in chef de cuisine apprentice/food preparation, chef garde manger apprentice, chef patissier/baker’s apprentice, sous chef apprentice, and hospitality administration. Courses have been available primarily at the college’s center on Fort Huachuca, which made space available for a classroom kitchen several years ago. Expansion of the program has been limited due to a lack of available space and faculty. The spring classes will be taught by certified chefs from nationally accredited schools, and the college hopes to offer Culinary Preparation I (CUL 215) and Culinary Preparation II (CUL 216) at the high school during the fall 2009 semester.

The institution is currently working with the school district on a partnership that includes a lease agreement for culinary arts, as well as for automotive technology and drafting, which it also hopes to offer in fall 2009. Having an agreement in place would allow the college to provide additional classes locally and make use of an existing resource without expending additional funds to construct a student kitchen or automotive facility on campus. A new Career and Technical Education Building already planned for the campus will initially house agriculture, building/construction technology and welding classes when it opens in 2009.

Although classes may be offered at the high school, they are open to the general community, including adults seeking retraining or anyone who wants to learn more specifics or try something new, Namuo said.

“We have been hearing from the community that they would like to see culinary offered here,” Namuo said, “and we hope to make the most of our partnership with the school district.”

Cochise College is closed for holiday break Dec. 20 through Jan. 4. A catalog listing the college’s academic and training programs is available at www.cochise.edu. The college will have extended registration hours the weeks of Jan. 5 and Jan. 12. Anyone interested in registering can visit the Admissions and Registration Office located in the 700 Building from 7:30 a.m. to 6 p.m. Monday through Thursday, 8 a.m. to 4:30 p.m. Friday, and 9 a.m. to 1 p.m. Saturday, Jan. 10. For more information, call (520) 417-4005.

 

Spring 2009, Douglas Campus, Tuesdays and Thursdays, 6 – 8:50 p.m.

HAD 100  Introduction to the Hospitality Industry – Begins Jan. 12

CUL 107  Restaurant Sanitation – Begins March 12

 

Fall 2009:

AUT 101  Introduction to Automotive Technology

AUT 102  Automotive Electrical Fundamentals

CUL 215  Culinary Preparation I

CUL 216  Culinary Preparation II

DFT 112   Technical Graphics I

 

Spring 2010:

AUT 103  Internal Combustion Engines

AUT 104  Automotive Brake Systems

CUL 220  Baking I

CUL 221  Baking II

DFT 150  Computer-Aided Drafting