Culinary Arts (degree)

Degree Offered: Associate in Applied Science

Credits Required: 61/62 (2017-2018 Academic Year)

The Culinary Arts AAS degree program prepares students with little or no culinary experience to move immediately into the workforce upon graduation as advanced line cooks or entry-level management positions in finer restaurants while earning a degree. No other local culinary school offers this option.

With small class sizes, the student will receive personal attention as s/he learns commercial kitchen functions, food characteristics, and preparation techniques in a fully equipped commercial kitchen. All students perform every laboratory project, ensuring competence and confidence in new culinary skills.

The training the student receives in sanitation will prepare him/her for the ServSafe Certification, a much needed and well-compensated requirement in the food service industry. In addition to these vocational skills, the student will gain academic knowledge that will give insight into restaurant and hotel management, increasing value to prospective employers.

The student will earn 12 credits toward a certificate through a business internship where s/he will apply the new skills and knowledge in real world settings.

Upon completion of this program, the student will be fully prepared for immediate entry into the field of culinary arts. The program prepares students for careers such as: cook, baker, assistant chef, sous chef, assistant manager, assistant pastry chef, caterer, food service inspector, and manager.

Program Outcomes

Graduates will be able to

  1.  Perform basic kitchen applications.
  2.  Demonstrate time management proficiency while producing an industry acceptable product.
  3.  Obtain the National Restaurant Association ServSafe certification.


Curriculum - 1st Year

First Semester - 16/17 Credits

CIST 100Introduction to Information Tech 3.00
CULA 100Intro to Culinary Arts/Baking I 6.00
CULA 110Sanitation Principles 1.00
MATH 110Mathematics of Business 3.00
MATH 126Statistics 4.00
 TAOC Category Three 
BIOL 110Human Ecology & Heredity 3.00
CHEM 105Principles of Biological Chemistry 3.00
PHYS 110Introduction to Astronomy 3.00
 TAOC Category Four 
WRIT 101English Composition 3.00

Second Semester- 15 Credits

BUSM 112Principles of Management 3.00
CULA 115Prin of Cooking/Baking II 6.00
CULA 125Nutrition and Menu Planning 3.00
LITR 210Concepts of Literature 3.00
WRIT 103Writing For Business/Tech 3.00

Curriculum - 2nd Year

Third Semester - 15 Credits

CULA 120Advanced Principles of Cooking 6.00
CULA 210Culinary Arts Internship I 6.00
PSYC 105Social Psychology 3.00
SOCI 231Cultural Diversity in American Soci 3.00
 TAOC Category Five (PSYC or SOCI) 

Fourth Semester - 15 Credits

CULA 200Practical Cuisine 6.00
CULA 211Culinary Arts Internship II 6.00

Select one course from the following (total of 3 credits):

BUSH 241Human Resource Management 3.00
BUSH 230Event and Media Planning 3.00
BUSM 115Customer Relationship Management 3.00
BUSM 108Entrepreneurship 3.00