Associate in Applied Science - Culinary Arts
The Culinary Arts program provides training for students who wish to pursue a career in the food service industry as a professional chef or pastry chef. The core curriculum is comprised of 50 credits of general education and hospitality foundation courses, while each of the two concentrations - in Culinary Arts (CULA.AAS) and Pastry Arts (CULA.PASTRY.AAS) - is comprised of 16 credits that focus on advanced courses in the specialty area selected. Students in either concentration will demonstrate proficiency in culinary skills and techniques that include the principles and processes of cooking and baking, proper use of knives, food presentation, menu development, and food safety and sanitation
Courses
- ENG101 — English Composition I
- ENG102 — English Composition II
- HOS100 — Hospitality Success Skills
- HOS101 — Food Preparation I
- HOS102 — Food Preparation II
- HOS109 — Advanced Culinary Arts
- HOS110 — Breakfast/Pantry
- HOS115 — Food and Culture
- HOS116 — Techniques of Healthy Cooking
- HOS118 — Sanit & Safety Food Serv Oper
- HOS185 — Table Service
- HOS203 — Hospitality of Purchasing
- HOS210 — Applied Kitchen Skills Cafe
- HOS217 — Professional Baking I
- HOS230 — Experimental Kitchen
- HOS231 — Meat, Poultry and Fish
- HOS235 — American Regional Cuisine
- HOS240 — Classical Cuisine/Adv Intrnl
- HOS255 — Garde Manger
- HOS289 — Culinary/Pastry Internship
- IST101 — Computer Concepts/Applications
- MAT120 — Mathematics for Liberal Arts
- MAT125 — Elementary Statistics I