Culinary Arts and Occupations, AAS

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Program Mission

The mission of the Culinary Arts and Occupations program is to prepare students for employment in the various culinary-related occupations by educating them in the fundamental concepts, knowledge and hands-on skills required in the culinary arts.

Program Goals

All graduates of the Culinary Arts and Occupations program will be able to:

To train students to perform the technical skills required to successfully perform in the Culinary industry
To develop in students the knowledge of sound principles and concepts of cooking and baking
To instill in students the attitudes and values that will result in them being regarded as professionals in the culinary industry

Program Learning Outcomes

All graduates of the Culinary Arts and Occupations program will be able to:

Demonstrate the ability to comprehend, apply, and evaluate principles and concepts relevant to their role as a culinarian
Demonstrate technical proficiency in all skills necessary to fulfill the role of a culinarian
Demonstrate personal behavior consistent with professional and employer expectations of a culinarian

Specific Degree Requirements

All students must maintain a 2.0 grade point average to remain in good standing with the college.
Students must receive a C or better in each course to receive credit toward diploma.

Curriculum Structure

General Education Requirements

(15 Total credit hours)

Major Area Requirements

(45 Total credit hours)

Associate Degree 60 credits
Technical Diploma 45 credits

Excludes General education Requirements

Certificate Option 17 credits

Excludes General education Requirements
Includes specific Major Area requirements

Curriculum Guide

Semester 1

SFSE 1002 Seminar in First Semester Experience 2 Credits
CULN 1102 Essentials of Dining Room Service 2 Credits
CULN 1103 Culinary Calculations 3 Credits
CULN 1203 Sanitation and Safety 3 Credits
CULN 1207 Introduction to Culinary Skills 7 Credits

CTS: Prep Cook Total: 17

Semester 2

CULN 1216 Culinary Production for Dining Facilities 6 Credits
CULN 1223 Nutrition 3 Credits
CULN 1233 Food and Beverage Operations 3 Credits
CULN 2303 Baking & Pastry I 3 Credits

Total: 15

Semester 3

CULN 2413 Baking & Pastry II 3 Credits
CULN 2409 A la Carte 9 Credits

Total: 12

Semester 4

ENGL 1010 Rhetoric & Composition 3 Credits
MATH 1105 College Algebra 3 Credits
Humanities 3 Credits ¹
Social/Behavioral Sci. 3 Credits ²
Science and lab 3+1 Credits ³

Total: 16

Associate of Applied Science Total Credits: 60

¹ Humanities options: CMCN, ENGL Literature, FREN, HIST, SPAN, SPCH

² Social/Behavioral Science options: ECON, GEOG, POLI, PSYC, SOCI

³ Choose from BIOL, CHEM, GEOL, PHSC, PHYS. Most science lecture courses have an associated lab course, which is a required co-requisite.