Culinary Arts
Associate of Applied Science Degree (AAS)
This program of study introduces students to the range of skills and credentials required for a successful career in the culinary arts. Cooking, baking, and management courses are featured. Successful graduates will be prepared to enter the workforce as management trainees or to continue on to four-year academic programs. Working closely with the Department Chair and Advising is strongly recommended.
A complete listing of all courses to be required in the new program.
The courses with an asterisk are being developed in consultation with the Hospitality Institute Director.
| Required General Education Courses |
21-22 credits
|
| English Composition I (EGL 101) |
3
|
| English Composition II (EGL 132 recommended) |
3
|
| Speech |
3
|
| NTR 101 Introductory Nutrition or NTR 110 Introduction to Food Science |
3
|
| Social Science |
3
|
| Math (MAT 112 or higher) |
3
|
| Elective (chosen from approved General Education list) |
3-4
|
|
|
| Program Concentration |
40 credits
|
| Sanitation (HSM 155) |
1
|
| Accounting for Managers (ACC 103) |
3
|
| Food Service Operations (HSM 163) |
3
|
| *Hospitality Computer Applications (HSM 211) |
3
|
| *Supervision in the Hospitality Industry (HSM 207) |
3
|
| *Intro to Culinary arts (CUL 110) |
3
|
| *Food Production I (CUL 115) |
3
|
| *Food Production II (CUL 215) |
3
|
| *Garde Manger & Catering (CUL 220) |
3
|
| *Baking Skills (CUL 130) |
3
|
| *F&B Purchasing & Cost Control (HSM 202) |
3
|
| *Advanced Baking & Pastry (CUL 230) |
3
|
| *International Cuisine (CUL 245) |
3
|
| *Internship (CUL 276) (capstone) |
3
|
Total credits required for graduation 61-62 credits
Note: Two 300-hour internships are required for graduation.