CJUS 255 — Criminal Investigation
Criminal Justice Electives ................................................................................................ 18 credits Total Credits Required for Degree: 62 credits Culinary Arts As the third largest national industry and the largest in the state of Maine, the food industry estimates more than 60,000 additional chefs will be needed each year in the United States. SMCC’s Culinary Arts program , Maine’s only American Culinary Federation Accredited post -secondary program, offers instruction in food preparation and servi ce to supply these demands. The program curriculum covers all aspects of fundamental food preparation including meats, poultry, fish, vegetables, sauces, soups, bread and pastry baking, desserts, specialty cooking, dining room service, and more. Related i nstruction gives emphasis to management techniques, including inventory control, culinary mathematics, personnel and business management, bookkeeping, and menu planning. General education with coursework in English, math, and social science, and a 400-hour externship rounds out the program. Opportunities for graduates are wide ranging in all areas of both direct food preparation and related management in the food service field. Upon completion of the Culinary Arts program, graduates will be able to: Demonstrate the proper application of dry, moist, and combination cooking methods to a variety of food products and test those products for doneness. Demonstrate knife cuts and portion control.