Culinary Arts AAS
The Culinary Arts program provides students with entry-level skills in the food service industry. Students receive instruction in cooking and baking, as well as theoretical knowledge that underlines competency in the field. Additional training involves table service, menus, cost controls, storeroom, entrepreneurship, marketing, supervision/management, and stewarding. Students will have the opportunity to: Learn and effectively practice basic and advanced technical skills in food preparation and service. Understand the principles of food identification, nutrition, and food and beverage composition. Gain experience in the proper use and maintenance of professional food service equipment. Becom
Courses
- COMM101 — Fundamentals of Oral Comm
- CULA120 — Professional Kitchen 1
- CULA120L — Professional Kitchen Lab 1
- CULA121 — Professional Kitchen 2
- CULA121L — Professional Kitchen Lab 2
- CULA123 — Food Science
- CULA130 — Menu Planning and Procurement
- CULA181 — Restaurant Cust Serv Ops
- CULA181L — Restaurant Cust Serv Ops Lab
- CULA211 — Culinary Nutrition
- CULA222 — Professional Kitchen 3
- CULA222L — Professional Kitchen Lab 3
- CULA223 — Professional Kitchen 4
- CULA223L — Professional Kitchen Lab 4
- CULA265 — Restaurant Supervision
- CULA266 — Restaurant Entrepreneurship
- CULA267 — Purchasing/Cost Controls
- CULA268 — Intro to Wine, Beer & Spirits
- HOSP111 — Food Safety and Sanitation
- HOSP180 — Intro to Customer Service
- HOSP180L — Intro to Customer Service Lab