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
GENERAL EDUCATION REQUIREMENTS 18-19 CREDITS
Composition 6 credits
Mathematics Sciences 3-4 credits
| BUS 104 | Business Math* | 3 |
| OR | |
| MAT 132 | Applied Mathematics* | 3 |
| or higher (3-4 credits) | |
Liberal Arts 6 credits
Technology Literacy 3 credits
| CIS 116 | Computer Essentials* | 3 |
| OR | |
| CIS 120 | Introduction to Information Systems** | 3 |
CORE CURRICULUM 40-43 CREDITS
ELECTIVES (AS NEEDED TO COMPLETE 64 CREDITS)
TOTAL DEGREE REQUIREMENTS 64 CREDITS