Culinary Arts, Associate in Applied Science

The Culinary Arts, A.A.S program prepares students for employment in various segments of the foodservice industry in positions such as restaurant chef, banquet chef, sous chef, kitchen manager, production cook, line cook and prep cook.  The program includes academic courses, skills development in kitchen lab courses, and an optional externship experience.

Program Outcomes

Upon successful completion of this program, students should be able to:

Demonstrate knowledge and use of foodservice and culinary terminology
Exhibit the ability to identify various food products and their common uses
Demonstrate various cooking methods and appropriate presentation techniques
Properly use and care for professional foodservice equipment and culinary tools
Produce foods that meet employers' standards and satisfy consumer demands
Exhibit ability to produce various ethnic and regional cuisines
Apply principles of good nutrition in producing foods that meet consumer demands
Demonstrate knowledge of safe and food handling practices; receive food handlers' santation certification
Seek successful employment in a wide variety of commercial and non-commercial foodservice operations

 


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Second Semester (15 credits)

CoursesCredits
CUL 210 - Foodservice Purchasing 3
CUL 215 - Menu Planning & Cost Control 3
CUL 230 - Professional Cooking II 3
DPR 100 - Introduction to Information Technology 3
Electives
Humanities Elective (Recommend ART,. FRE, GER, SPA or ITA) 3 credits

Fourth Semester (15 credits)

CoursesCredits
HRM 165 - Managing Hospitality Human Resources 3
CUL 220 - Nutrition and the Hospitality Industry 3
CUL 232 - International Cuisine 3
PSY 140 - General Psychology
OR
SOC 110 - Introduction to Sociology
3
OR
3
Electives
Humanities Elective: Select from HRM 199, HRM 145, HRM 162, HRM 253, HRM 254 or HRM 255 (3 credits)

Total Credits: 60-61


Archives

Culinary Arts, AAS-09/2013 to Present