Associate in Culinary Arts

Associate in Culinary Arts 2018-02-07T03:46:06+00:00
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ASSOCIATE OF APPLIED SCIENCES (AAS)

The Culinary Arts curriculum is designed to give the students the expertise necessary to enter the foodservice industry in mid-level positions. Students who successfully complete this program are qualified for employment in hotels, restaurants, hospitals, snack bars, retirement homes, and other places. Graduates can fulfill positions such as line cooks, first cooks, or sub-chefs.

This is a 60-credit-hour curriculum. From this total, 16 credit hours are for general education, 4 credit hours for support courses and 40 credit hours are for specialization courses. It includes theory and practice. Students, who complete the curriculum of Culinary Arts favorably, receive an Associate of Applied Science in Culinary Arts.

Student must show proof of sanitation certificate in order to graduate.

Program Outcomes

At the end of the program, the Culinary Arts graduate will be able to:

  • Understand concepts focused on culinary techniques, procedures, styles and services.
  • Apply knowledge and show proficiency in culinary specifications and categories, and structure organizational skills.
  • Apply basic and advanced food preparation techniques to culinary skills.
  • Demonstrate safe handling and use of food, cooking equipment and tools.
  • Determine standardized recipe and menu costing.

REQUIREMENTS

CREDIT HOURS

General Education Requirements

16

ENG 160 Composition I

(4)

ENG 162 Composition II

(4)

HIS 104 Survey of U.S. History to 1865 OR HIS 105 Survey of U.S. History from 1865 to Present OR PSC 103 American Government and Politics

(4)

PSY 101 General Psychology

(4)

Support Course Requirements

4

CIS 109 Computer Apps for Culinary Arts

(2)

MAT 109 Mathematics for Culinary Arts

(2)

SAN 025 Sanitation Certification

(0)

Major Requirements

32

BUS 110 Introduction to Business

(4)

CUL 100 Food Service & Hospitality

(4)

CUL 101 Introduction to Culinary Arts

(4)

CUL 104 Garde Manger

(4)

CUL 105 Baking and Pastry I

(4)

CUL 106 Principles & Production of Stocks Soups, & Sauces

(4)

CUL 108 Fish, Shellfish, & Poultry I

(4)

CUL 201 Culinary Principles & Meats

(4)

Recommended Electives

8

CUL 103 Nutrition

(4)

CUL 120 Baking and Pastry II

(4)

CUL 125 Baking and Pastry III

(4)

CUL 231 Adv. Culinary Skills

(4)

CUL 232 Externship & Internship Rotation

(4)

CUL 240 Latin American Cuisine

(4)

CUL 244 European Cuisine

(4)

TOTAL CREDIT HOURS/COURSES

60

 

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