Culinary Arts AAS
The hospitality industry demands trained chefs, cooks and baking specialties for all levels of employment.
Courses
- HRD 100 — College Learning: Theory and Practice
- HRD 100A — College Life Seminar
- HRD 110 — First Year Seminar
- ENG 101 — Introduction to College Writing
- ENG 102 — Academic Writing
- ENG 103 — Writing in and about the Sciences
- ENG 104 — Writing for Business and the Professions
- ENG 105 — Writing in and about the Social Sciences
- ENG 106 — Writing in and about the Performing and Visual Arts
- ENG 107 — Language, Structure and Style
- ENG 108 — Writing in and about Literature
- ENG 109 — Elements of Creative Writing
- ENG 110 — Elements of Technical Writing
- CUL 125 — Sanitation
- CUL 127 — Basic Food Preparation I
- CUL 128 — Basic Food Preparation II
- CUL 130 — Introduction to Baking Techniques
- CUL 131 — Casual Dining Room Service
- CUL 133 — Fine Dining Room Service
- CUL 132 — Advanced Baking Techniques
- CUL 135 — Food Specification and Control
- CUL 137 — Advanced Food Service I
- CUL 138 — Advanced Food Service II
- CUL 141 — Mathematical Applications for the Food Service Profession
- CUL 142 — Sauce Theory
- CUL 178 — Culinary Arts Internship
- BUS 102 — Principles of Management
- BUS 103 — Principles of Marketing
- HOS 181 — Principles of Hospitality and Tourism
- HOS 193 — Hotel/Resort Management
- HOS 265 — Convention/Mtg/Expo Mgt
- CUL 140 — Introduction to Wine and Spirits
- CUL 143 — Bar Operations and Mixology
- CUL 146 — Contemporary Culinary Trends
- CUL 148 — Cooking for Special Diets
- MAT 108 — Mathematical Functions
- MAT 109 — Survey of Mathematics
- MAT 127 — Introductory Statistics with Probability