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.

 

 

 

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

First Semester

ACA 115
1 Credit Hour(s)
CUL 110
2 Credit Hour(s)
CUL 140
5 Credit Hour(s)
CUL 140A
1 Credit Hour(s)
CUL 150
2 Credit Hour(s)
ENG 111
3 Credit Hour(s)
MAT 110
3 Credit Hour(s)

Second Semester

CUL 160
3 Credit Hour(s)
CUL 170
3 Credit Hour(s)
CUL 240
5 Credit Hour(s)
CUL 240A
1 Credit Hour(s)
HRM 245
3 Credit Hour(s)

Third Semester

WBL 112
2 Credit Hour(s)

Fourth Semester

CUL 112
3 Credit Hour(s)
CUL 230
5 Credit Hour(s)
CUL 260
3 Credit Hour(s)
CUL 270
3 Credit Hour(s)
HRM 225
3 Credit Hour(s)

Fifth Semester

COM 231
3 Credit Hour(s)
CUL 135
2 Credit Hour(s)
CUL 135A
1 Credit Hour(s)
CUL 250
5 Credit Hour(s)
HRM 220
3 Credit Hour(s)
HUM 115
3 Credit Hour(s)
PSY 150
3 Credit Hour(s)

See advisor for GedEd subs.  

Curriculum is based on the 2020-21 catalog.


  • 71 Total Credit Hours Required
A-B Tech Help Chat