Culinary Arts, A.A.S.

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The Culinary Arts, AAS program is designed to equip graduates for leadership positions in the food industry. The program provides students with the necessary theoretical knowledge and technical skills to become successful culinary professionals.

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Program CIP Code: 12.0503

First Year

First Semester ‐ Fall

EDUC 1300 - Learning Framework Credits: 3
ENGL 1301 - Composition I Credits: 3
CHEF 1301 - Basic Food Preparation Credits: 3
CHEF 2201 - Intermediate Food Preparation Credits: 2
CHEF 2231 - Advanced Food Preparation Credits: 2

Semester Total: 13

Second Semester ‐ Spring

CHEF 2302 - Saucier Credits: 3
CHEF 1310 - Garde Manger Credits: 3
MATH 1324 - Mathematics for Business & Social Sciences Credits: 3
PSTR 1301 - Fundamentals of Baking Credits: 3
HAMG 1321 - Introduction to Hospitality Industry Credits: 3

Semester Total: 15

Third Semester ‐ Summer

GEOL 1305 - Environmental Science (Lecture) Credits: 3 (Lecture)
RSTO 1325 - Purchasing for Hospitality Operations Credits: 3
CHEF 1205 - Sanitation and Safety Credits: 2
RSTO 1301 - Beverage Management Credits: 3

Semester Total: 11

Second Year

First Semester ‐ Fall

CHEF 1302 - Principles of Healthy Cuisine Credits: 3
CHEF 1314 - A La Carte Cooking Credits: 3
CHEF 1313 - Food Service Operation/Systems Credits: 3
HAMG 1324 - Hospitality Human Resources Management Credits: 3
XXXX #3## - Humanities/Fine Arts Elective Credits: 3 ¹

Semester Total: 15

Second Semester ‐ Spring

XXXX #3## - General Education Elective Credits: 3 ¹
CHEF 2171 - Culinary Capstone Projects Laboratory Credits: 1 (Capstone)
CHEF 2265 - Practicum (or Field Experience) Culinary Arts/Chef Training Credits: 2

Semester Total: 6

Total Minimum Credits for the AAS Degree: 60

¹ A list of electives appears in the Core Curriculum section of this catalog.