Culinary Arts - Associate of Applied Science (AAS)
The Culinary Arts Associate of Applied Science is designed to expose students to the step-by-step process, from foundation to advanced skills, of classical and contemporary culinary techniques and to serve as a competency-based learning experience that prepares students for a successful career in the hospitality industry.
Courses
- BA 214 — Business Communications (4 Credits)
- BAK 101 — Introduction to Baking & Pastry (4 Credits)
- BAK 110 — Baking and Pastry Foundations I (4 Credits)
- BAK 140 — Baking and Pastry Foundations II (4 Credits)
- BAK 170 — Baking and Pastry Foundations III (4 Credits)
- BAK 200 — Kitchen Chemistry: The Science of Cooking and Baking (4 Credits)
- BAK 265 — Comprehensive Retail Baking Operations (5 Credits)
- CUL 102 — Food Safety and Sanitation (2 Credits)
- CUL 104 — Applied Math for Culinary Arts (4 Credits)
- CUL 110 — Culinary Foundations I (4 Credits)
- CUL 140 — Culinary Foundations II (4 Credits)
- CUL 170 — Culinary Foundations III (4 Credits)
- CUL 181 — Modern Garde Manger (4 Credits)
- CUL 200 — Comprehensive Kitchen Operations for the Restaurant Industry (5 Credits)
- CUL 203 — Food Truck Operations (4 Credits)
- CUL 220 — International Cuisine and Global Flavor Profiling (4 Credits)
- CUL 225 — Applied Harvesting and Food Preservation Principles (4 Credits)
- CUL 230 — Culinary Nutrition and Applied Techniques of Healthy Cooking (3 Credits)
- CUL 235S — Farm-to-Table and Sustainable Cuisine Practices (4 Credits)
- CUL 240 — Butchery (4 Credits)
- CUL 242 — Charcuterie (4 Credits)
- CUL 255S — Event Planning and Execution with Modern Banquet Cookery (4 Credits)
- CUL 270 — Culinary Arts Capstone (6 Credits)
- CUL 276A — Regional World Cuisines: Africa (4 Credits)
- CUL 276C — Regional World Cuisines: Caribbean (4 Credits)
- CUL 276F — Regional World Cuisines: France (4 Credits)
- CUL 276G — Regional World Cuisines: Germany (4 Credits)
- CUL 276I — Regional World Cuisines: Italy (4 Credits)
- CUL 276J — Regional World Cuisines: Asia (4 Credits)
- CUL 276S — Regional World Cuisines: Spain (4 Credits)
- CUL 280 — Culinary Arts Industry Internship (6 Credits)
- HM 130 — Hospitality Industry Supervision and Principles of Leadership (4 Credits)
- HM 150 — Procurement, Ingredient Identification and Food Cost Control (3 Credits)
- HM 160 — Wine and Specialty Beverage Management and Service (4 Credits)
- HM 190 — Dining Room Operations (5 Credits)
- HM 210 — Menu Composition and Analysis (4 Credits)
- HM 275 — Mixology and Beverage Operations (4 Credits)
- HM 290 — Career Success and eFolio Presentation (2 Credits)
- MTH 015 — Basic Mathematics (4 Credits)
- WR 121Z — Composition I (4 Credits)