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Culinary Arts A.A.S

Credential: 
Associate in Applied Science
Program Code: 
A55150

This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings, including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism.  Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.

Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.

Specific Program Requirements

1.  General college admission requirements.

2.  Completion of first dose of Hepatitis A vaccine is required by the first day of food preparation and service classes. Second Hepatitis A vaccine must be completed within six to 12 months of the first vaccination.

 

Courses requiring a grade of “C” or better: ACA, CUL,HRM, and WBL

First Semester (Fall)

Second Semester (Spring)

Subject Course Number Title Credit Hours
CIS 110 Introduction to Computers 3
CUL 160 Baking I 3
CUL 170 Garde Manger I 3
CUL 240 Culinary Skills II 5
CUL 240A Culinary Skills II Lab 1
HRM 220 Cost Control–Food & Bev 3

Third Semester (Summer)

Subject Course Number Title Credit Hours
WBL 112 Work-Based Learning II 2

Fourth Semester (Fall)

Subject Course Number Title Credit Hours
CUL 112 Nutrition for Foodservice 3
CUL 130 Menu Design 2
CUL 214 Wine Appreciation 2
CUL 230 Global Cuisines 5
CUL 260 Baking II 3
CUL 270 Garde Manger II 3

Fifth Semester (Spring)

Semester Notes
  • ENG 110 may be substituted for ENG 111
  • CUL 275 may be substituted for CUL 230
  • CUL 285 may be substituted for CUL 260

Total Credit Hours Required

76

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