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 practical internship experience.
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.
- Demonstrate the ability to properly use and care for professional food service.equipment and culinary tools.
- Produce foods that meet employers' standards and satisfy consumer demands.
- Exhibit ability to produce various ethnic and regional cuisines.
- Demonstrate the ability to apply principles of good nutrition in producing foods that meet consumer demands.
- Demonstrate knowledge of safe and food handling practices; receive food handlers' sanitation certification.
- Seek successful employment in a wide variety of commercial and non-commercial food service operations.
- Demonstrate accepted practices and procedures required for planning, operation and record keeping as applied in a restaurant, catering or food service operation.
First Semester (15-16 credits)
|HRM 110 - Food Sanitation and Safety Supervision||3|
|CUL 115 - Professional Cooking I||3|
|CUL 150 - Baking & Pastry Foundations I||3|
|ENG 100 - Composition I||3|
|BUS 104 - Mathematics for Business||3|
|BUS 104 or Any Quantititive Reasoning designated course 3-credits|
Second Semester (15 credits)
|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|
|DPR 100 or Any Information Technology designated course 3 credits|
|Any Global Understanding designated course 3 credits|
Third Semester (16 credits)
|HRM 100 - Introduction to Hospitality||3|
|CUL 151 - Baking and Pastry Foundations II||3|
|CUL 231 - Garde Manger||3|
|BUS 130 - Business Communication||3|
|BUS 130 or Any Oral Communication designated course - 3 credits|
|Any Scientific Inquiry designated science course - 4 credits|
Fourth Semester (15 credits)
|CUL 199 - Culinary Externship||3|
|HRM 253 - Restaurant Management||3|
|CUL 220 - Nutrition and the Hospitality Industry||3|
|CUL 232 - International Cuisine||3|
|SOC 110 - Introduction to Sociology||3|
|SOC 110 or Any Diversity and Social Justice designated course - 3 credits|