Associate in Applied Science in Culinary Arts

This program is built around the 12 areas of general knowledge recommended by the American Culinary Federation: basic baking, beverage management, business and math skills, dining room service, food preparation, garde-manger, human relations management, introduction to the hospitality industry, menu planning, nutrition, purchasing and receiving, and sanitation and safety.

NOTE: A.A.S. degrees are designed to prepare students for entry-level positions in specific occupations; they are not generally intended to transfer to four-year institutions.

Learning Outcomes

Upon completion of this program, students will be able to:

  • Create and maintain a safe, organized and sanitary kitchen work station.
  • Demonstrate proper care and use of knives.
  • Describe how purchasing and inventory management affect operational success.
  • Produce correctly cooked, nutritious and visually appealing menus and meals.
  • Demonstrate the ability to use standard kitchen equipment safely and correctly.

Class Requirements

GENERAL EDUCATION REQUIREMENTS: (23 HRS. MIN.)

Communications (6 hrs.)

ENGL 111         Composition and Rhetoric (3)

ENGL 119         Professional Communication (3)

Mathematics (3 hrs.)

BSAD 112         Business Math (3)

Laboratory Science (4 hrs.)

Social/Behavioral Sciences (6 hrs.)

ANTH 252        Anthropology of Food (3)

BSAD 235         Human Relations in the Workplace (3)

Humanities and Fine Arts (3 hrs. min.)

BSAD 270         Business Ethics (3) S

[or]

SPAN 111         Beginning Spanish I (4) þ

[and]

SPAN 111L       Spanish I Conversation Lab (1)

[or]

SPAN 113         Beginning Heritage Spanish I (4) þ

or higher

The combined total of Social and Behavioral Sciences
and Humanities and Fine Arts areas should equal
9 credit hours.

Health and Wellness (1 hr.)

CORE REQUIREMENTS: (23 HRS. MIN.)

ARTS 280         Business Practices for Designers (3)

[or]

BSAD 111         Introduction to Business (3)

[or]

BSAD 119         Entrepreneurship – Planning and

Introduction (3)

CULA 115        Culinary Fundamentals I (4)

CULA 151        Culinary Fundamentals II (4)

CULA 218        Culinary Nutrition (4)

[or]

NUTR 200        Nutrition (3) S ♥

CULA 299        Culinary Externship (2)*

HRMG 118       Sanitation and Safety (2)

HRMG 130       Purchasing (3)

OFTC 116         Word Essentials I (1)

OFTC 117         Excel Essentials I (1)

*students with previous culinary experience will be required to fulfill 1 credit hour in Culinary Café plus of 1 credit hour in an outside food service establishment.  Students with no previous culinary experience will be required to fulfill a minimum of 4 credit hours, 2 in the Culinary Café and 2 in an outside entity.

PROFESSIONAL CHEF CONCENTRATION: (19 HRS.)

CIP: 12.0503

CULA 215        International Cuisine (4)

CULA 219L      Vegetarian Cuisine (2)

CULA 224L      Professional Sauté (1)

CULA 251        The Restaurant from Concept to

Operation (4)

CULA 257L      Fundamentals of Meat Fabrication and Butchery (1)

HRMG 210       Hospitality Supervision (3)

Culinary Arts electives (4 hrs.)

Choose from the following:

CULA 123L      Soups and Sauces (1)

CULA 214        Seafood Cooking (1)

CULA 216L      French Cuisine (1)

CULA 217L      Asian Cuisine (1)

CULA 220L      Food Trends Workshop (1)

CULA 222L      Italian Cuisine (1)

CULA 223        African Cuisine (1)

CULA 226L      Southwest Cuisine (1)

CULA 227L      Mediterranean Cuisine (1)

CULA 229        Jewish Food (1)

CULA 240L      The Art of Presentation (1)

CULA 244L      Off-site Catering (1)

CULA 246L      Advanced Garde – Manager (1)

CULA 256L      History and Use of Spices (1)

PROFESSIONAL PASTRY CHEF CONCENTRATION:
(20 HRS.)                                               CIP: 12.0501

CULA 113L      Basic Baking I (1)

CULA 114        Commercial Baking (4)

CULA 212L      Advanced Baking I (1)

CULA 133L      Basic Baking II (1)

CULA 221L      Advanced Baking II (1)

CULA 232L      Cake Making (1)

CULA 233L      Cake Decorating (1)

CULA 234L      Chocolate and Sugar Workshop (1)

CULA 235L      The Plated Dessert (1)

CULA 250        Pastry Presentation and Display (4)

Pastry electives (4 hrs.)

Six credit hours of the A.A.A. and A.A.S. must come from an approved list of courses that satisfy the following requirements. These are not meant to be additional hours in the degree but are, instead

, existing courses that satisfy the requirement and appear anywhere in the degree.

  • Cultural Perspectives (3 credit hours)
  • Sustainable Living (3 credit hours)

 

TOTAL 65 CREDITS MIN.