Culinary Arts
The Associate in Applied Science degree in Culinary Arts prepares students for careers in culinary arts, foodservice management, catering, institutional food service, and as chefs. Course work covers a broad spectrum: the preparation of basic and specialized foods, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing, and culinary fundamentals.
Courses
- COM 100 — . COM 205 Intercultural Communication
- COM 101 — Interpersonal Communication
- CUA 100 — Introduction to Culinary Arts
- CUA 105 — Fundamentals of Baking
- CUA 210 — Butchery
- CUA 216 — Food and Beverage Purchase
- CUA 250 — Modern Cooking
- CUA 252 — Advanced Cakes
- CUA 254 — Advanced a La Carte and Service
- CUA 256 — Chocolates Confections
- CUA 299 — Externship
- MAT 101 — Business Mathematics