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.
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.
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
SPAN 111 Beginning Spanish I (4) þ
SPAN 111L Spanish I Conversation Lab (1)
SPAN 113 Beginning Heritage Spanish I (4) þ
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)
BSAD 111 Introduction to Business (3)
BSAD 119 Entrepreneurship – Planning and
CULA 115 Culinary Fundamentals I (4)
CULA 151 Culinary Fundamentals II (4)
CULA 218 Culinary Nutrition (4)
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.)
CULA 215 International Cuisine (4)
CULA 219L Vegetarian Cuisine (2)
CULA 224L Professional Sauté (1)
CULA 251 The Restaurant from Concept to
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.