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.

Computation

CA8. 302Applied Math for Culinary Arts

3

Communication

COMM 218Interpersonal Communication

3

Human Relations

Human Relations Course

3

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

Core Courses

CA 101Culinary Arts Practicum I

7

CA 102Culinary Arts Practicum II

8

CA 103Culinary Arts Practicum III

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. 321Advanced Cooking Management I

7

CA8. 322Advanced Cooking Management II

7

CA8. 323Adv Cooking Management III

7

CA8. 341Soups and Sauces

3

CA8. 350Banquets & Buffets Lab A

1

CA8. 351Banquets & Buffets Lab B

2

CA8. 352Banquets & Buffets Lab C

1

CA8. 353Banquets & Buffets Lab D

2

CA8. 354Banquets & Buffets Lab E

1

CA8. 355Banquet & Buffet Planning

2

CA8. 368Creating the Menu

2

CA8. 373Costings

1

CA8. 409Meats

3

CA8. 414Presentation/Garde Manger

2

Required Electives: 10 Credits

Select 10 credits from the following list of approved electives.

BA 101ABusiness Foundations

3

BA 101BBusiness Analytics

3

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. 344Beer & Food Pairing

3

CA8. 349Cooking with Wine (Sauces)

3

CA8. 354Banquets & Buffets Lab E

1

CA8. 360Cooking with Wine (Entrees)

3

CA8. 380Plated Desserts

3

CA8. 381Fruit Desserts and Laminated Doughs

3

CA8. 382Chocolate, Confections and Frozen Desserts

3

CA8. 383The Breads of France

3

CA8. 384Advanced Cakes and Pastries

3

CA8. 385Advanced Breads

3

CA8. 386Preserving & Canning Harvest

2

CA8. 421World Cuisine

3

CIS 125Intro to Software Applications

3

PBM 100Oregon Employability Skills

1 TO 3

PBM 201Technology in Event Management

2

PBM 202Event Management

3

PBM 203Food, Beverage, and Crowds

3

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

Students are strongly encouraged to take CA 8.354 Banquets & Buffets Lab E during Fall Term.

Total Credit Hours: 90