Culinary Arts, Associate of Applied Science

Students who successfully complete all Culinary Arts, Associate of Applied Science degree requirements will be able to:

  • Reflect a work ethic equal to the high standards of the culinary profession.
  • Manage their individual career prospects.
  • Use technical and creative skills to accomplish culinary tasks.
  • Understand and utilize necessary basic and advanced culinary theory.
  • Communicate effectively in business and personal situations using oral and written skills as appropriate.

Program Course Requirements

See the graduation requirements for the Associate of Applied Science degree. For information on the advised sequence of program courses, see the Culinary Arts, Associate of Applied Science Program Map.

Communication

Communication

3

Computation

CA8. 302Applied Math for Culinary Arts

3

Human Relations

Human Relations

3

See Related Instruction Requirements for approved courses that satisfy the Human Relations requirement.

Program Courses

CA 101Intro to Culinary Arts

7

CA 102Patisserie & Baking

8

CA 103Menu Development & Tournant Cooking

8

CA 111Foodservice Safety and Sanitation

1

CA 112Stations, Tools, and Culinary Techniques

3

CA8. 301Culinary Arts Career Planning

1

CA8. 309Purchasing for Chefs

2

CA8. 321Restaurant & Food Truck Management I

7

CA8. 322Restaurant & Food Truck Management II

7

CA8. 323Restaurant & Food Truck Management III

7

CA8. 341Soups and Sauces

3

CA8. 350Banquets & Buffets A

1

CA8. 351Banquets & Buffets B

2

CA8. 353Banquets & Buffets D

3

Taken three times

CA8. 368Creating the Menu

2

CA8. 409Meats

3

Required Electives: 10 Credits

Select 10 credits from the following list of approved electives.

BA 101ZIntroduction to Business

4

BA 169ZData Analysis Using Microsoft Excel

4

BA 206Principles of Management

3

BA 215Survey of Accounting

4

BA 223Principles of Marketing

4

BA 224Human Resource Management

3

BA 260Entrepreneurship & Sm Business

4

BA 285Organizational Behavior

4

CA8. 349Cooking with Wine (Sauces)

3

CA8. 354Banquets & Buffets E

1

CA8. 385Advanced Breads

3

CA8. 421World Cuisine

3

CA 280CWE CULINARY ARTS

1 TO 12

Students are advised to speak with a faculty advisor about approved elective coursework.

Students are strongly encouraged to take CA8. 354 Banquets & Buffets Lab E during Fall Term.

Total Credit Hours: 90