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

***SUSPENDED PROGRAM: THE CULINARY ARTS ASSOCIATE OF APPLIED SCIENCE DEGREE IS INACTIVE, AND STUDENTS ARE NOT CURRENTLY BEING ADMITTED TO THE PROGRAM.***

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.

GENERAL EDUCATION REQUIREMENTS 18-19 CREDITS

Composition 6 credits

ENG 101Composition**

3

ENG 102English Composition**

3

Mathematics Sciences 3-4 credits

BUS 104Business Math*

3

OR

MAT 132Applied Mathematics**

3

or higher (3-4 credits)

Liberal Arts 6 credits

Technology Literacy 3 credits

CIS 116Computer Essentials*

3

OR

CIS 120Introduction to Information Systems**

3

CORE CURRICULUM 40-43 CREDITS

CUL 105Nutrition in Food Service

3

CUL 107Restaurant Sanitation*

3

CUL 204Food Service Purchasing and Control

3

CUL 215Cooking Essentials*

3

CUL 217Saucier*

3

CUL 220Breads and Baking Theory*

3

CUL 221Pastry Basics*

3

CUL 224Field Experience in Culinary Arts

1-4

CUL 225Garde Manger I*

3

CUL 226Garde Manger II*

3

CUL 242Dining Service Management

3

CUL 275International Cuisine*

3

CUL 280Advanced Techniques in Gourmet Food Preparation I*

3

CUL 281Advanced Techniques in Gourmet Food Preparation II*

3

ELECTIVES (AS NEEDED TO COMPLETE 64 CREDITS)

TOTAL DEGREE REQUIREMENTS 64 CREDITS