Culinary Arts, Associate in Applied Science (CUL)
The Culinary Arts, A.A.S. program prepares students for employment in various segments of the foodservice industry in positions such as restaurant chef, banquet chef, sous chef, kitchen manager, production cook, line cook and prep cook. The program includes academic courses, skills development in kitchen lab courses and practical internship experience.
Courses
- BUS 104 — Mathematics for Business
- BUS 130 — Business Communication
- CS 100 — Introduction to Information Technology
- CUL 115 — Culinary Foundations I
- CUL 150 — Baking and Pastry Foundations I
- CUL 151 — Baking and Pastry Foundations II
- CUL 199 — Culinary Externship
- CUL 210 — Foodservice Purchasing
- CUL 215 — Menu Planning and Cost Control
- CUL 220 — Nutrition and the Hospitality Industry
- CUL 230 — Culinary Foundations II
- CUL 231 — Garde Manger
- CUL 232 — International Cuisine
- ENG 100 — English Composition I
- HRM 100 — Introduction to Hospitality
- HRM 110 — Food Sanitation and Safety Supervision
- HRM 253 — Restaurant Management
- SOC 110 — Introduction to Sociology