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Degree Plans - Culinary Arts (AAS)

Record details

The Associate of Applied Science in Culinary Arts prepares students for entry-level restaurant management positions. Students will learn culinary and baking skills as well as management theories, practices, and strategies. Students will spend much of their time working in a culinary arts lab learning traditional, current, American, and international cooking techniques as well as inventory management and purchasing.

Catalog Year
2021-2022
Degree Type
AAS
Field of Study
No
Available Online
No
Available Hybrid
No
Degree Plan
Major Courses 45 Credits

CHEF 1205 Sanitation and Safety

 

IFWA 1218 Nutrition for the Food Service Professional

 

HAMG 1221 Introduction to Hospitality Industry

 

PSTR 1301 Fundamentals of Baking

 

CHEF 1301 Basic Food Preparation

 
RSTO 1201 Beverage Management  

RSTO 1325 Purchasing for Hospitality Operations

 
CHEF 2331 Advanced Food Preparation*  
RSTO 1321 Menu Management  

RSTO 1204 Dining Room Service*

 

CHEF 1441 American Regional Cuisine*

 
CHEF 1340 Meat Preparation and Cooking*  
RSTO 1313 Hospitality Supervision  
CHEF 1445 International Cuisine*  

CHEF 1364 Practicum (or Field Experience)Culinary Arts/Chef Training

 
CHEF 1310 Garde Manger*  
*Students interested in an AAS with an emphasis in Pastry should take 'OR' courses and associated prerequisites/corequisites.  
PSTR 1305 Breads and Rolls  
PSTR 1306 Cake Decorating I  
PSTR 2431 Advanced Pastry  
PSTR 2301 Chocolates and Confections  
PSTR 2307 Cake Decorating II  
PSTR 1310 Pies, Tarts, Teacakes, and Cookies  
General Education Courses 15 Credits

Every Associate of Applied Science degree plan must contain at least 15 semester hours of general education courses. At least one course must be taken from each of the following areas: humanities/fine arts (language, philosophy & culture/creative arts), social/behavioral science (social and behavioral sciences/American history/government/political science), and natural science/mathematics (life and physical sciences/mathematics).

Major Courses:  45
General Education Courses 15
Total Semester Hours: 60

Recommended Course Sequence:

First Semester Credit Hours

CHEF 1205 Sanitation and Safety

2

IFWA 1218 Nutrition for the Food Service Professional

2

HAMG 1221 Introduction to Hospitality Industry

2

PSTR 1301 Fundamentals of Baking

3
CHEF 1301 Basic Food Preparation 3

ENGL 1301 Composition I

3
Second Semester Credit Hours

RSTO 1325 Purchasing for Hospitality Operations

3

CHEF 2331 Advanced Food Preparation OR PSTR 1305*

3

RSTO 1321 Menu Management

3

RSTO 1204 Dining Room Service OR PSTR 1306*2

2

MATH 1332 Contemporary Mathematics OR

MATH 1342 OR

MATH 1314 OR

MATH 1324

3
Third Semester Credit Hours

CHEF 1441 American Regional Cuisine OR PSTR 2431*

4

CHEF 1340 Meat Preparation and Cooking OR PSTR 2301*

3
RSTO 1313 Hospitality Supervision 3

SPCH 1321 Bus. & Professional Communication OR

SPCH 1315

3
XXXX X3XX Social and Behavioral Science Core 3
Fourth Semester Credit Hours

CHEF 1445 International Cuisine OR PSTR 2307*

4

CHEF 1364 Practicum (or Field Experience) Culinary Arts/Chef Training

3
CHEF 1310 Garde Manger OR PSTR 1310* 3

XXXX X3XX Language, Philosophy, and Culture Core OR Creative Arts Core

3
RSTO 1201 Beverage Management 2
Total Semester Hours 60

Courses titled in bold type represent general education requirements.

*Students interested in an AAS with an emphasis in Pastry should take ‘OR’ courses and associated pre-requisites/co-requisites.

Note: Completion of CHEF1205 with a C or better is required to continue through the remainder of the program.

Admission into this program is in FALL semesters only with limited seating available.