Culinary Arts - Associate of Applied Science (Major Code - CUL)

The Culinary Arts Associate of Applied Science degree provides training in the culinary arts for the purpose of direct employment in the field of professional cooking as an assistant to the chef or to the food and beverage director.

Learning Outcomes

Students who successfully complete this program will be able to do the following:

  • Demonstrate the ability to apply sanitation and safety procedures in the use of culinary tools and equipment.
  • Demonstrate an understanding of purchasing, receiving, storage, and issuing controls, while applying the basic mathematical formulas for food and labor costs.
  • Assemble and serve an international banquet.
  • Plan and create a menu that incorporates theme, concept, nutrition, balance of flavor, proper preparation, cooking techniques, terminology, proper serving, and explanation of completed dishes.
  • Demonstrate the cooking and leadership skills of a chef de cuisine by employing restaurant-style cookery, to include use of garde manger, saucier, and baking techniques.
  • Transfer to a Bachelor of Arts program in the hospitality industry.

Degree Map Daytime Program

Degree Map Evening Program

GENERAL EDUCATION REQUIREMENTS 18-19 CREDITS

Composition 6 credits

ENG 101CompositionSUN courseThis course may be offered online

3

ENG 102English CompositionSUN courseThis course may be offered online

3

Mathematics Sciences 3-4 credits

BUS 104Business MathThis course may be offered online

3

MAT 132Applied MathematicsThis course may be offered online

3

or higher (3-4 credits)

Liberal Arts 6 credits

Technology Literacy 3 credits

CIS 116Computer EssentialsThis course may be offered online

3

OR

CIS 120Introduction to Information SystemsSUN courseThis course may be offered online

3

CORE CURRICULUM 40-43 CREDITS

CUL 105Nutrition in Food Service

3

CUL 107Restaurant SanitationThis course has laboratory or studio fees

3

CUL 204Food Service Purchasing and Control

3

CUL 215Cooking EssentialsThis course has laboratory or studio fees

3

CUL 217SaucierThis course has laboratory or studio fees

3

CUL 220Breads and Baking TheoryThis course has laboratory or studio fees

3

CUL 221Pastry BasicsThis course has laboratory or studio fees

3

CUL 224Field Experience in Culinary Arts

1-4

CUL 225Garde Manger IThis course has laboratory or studio fees

3

CUL 226Garde Manger IIThis course has laboratory or studio fees

3

CUL 242Dining Service Management

3

CUL 275International CuisineThis course has laboratory or studio fees

3

CUL 280Advanced Techniques in Gourmet Food Preparation IThis course has laboratory or studio fees

3

CUL 281Advanced Techniques in Gourmet Food Preparation IIThis course has laboratory or studio fees

3

ELECTIVES (AS NEEDED TO COMPLETE 64 CREDITS)

TOTAL DEGREE REQUIREMENTS 64 CREDITS