Culinary Arts; AAS
The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities. Course offerings emphasize practical application, a strong theoretical knowledge base, professionalism, and provide the critical competencies to successfully meet industry demands. Graduates should qualify for entry-level positions, such as line cook, station chef, and assistant pastry chef. With experience, graduates may advance to positions such as sous-chef, executive chef, or food ser
Courses
- ANT-102 — Intro to Cultural Anthropology
- CUL-108 — Culinary Skills & Procedures
- CUL-111 — Progressive Culinary Technique
- CUL-123 — Cuisines and Cultures of Asia
- CUL-125 — Fund/Professional Baking I
- CUL-130 — Cuisines & Cultures of Europe
- CUL-135 — Intermediate Baking
- CUL-160 — Patisserie - Baking II
- CUL-206 — Cuisines & Cult of Americas
- CUL-211 — Purchasing and Menu Planning
- CUL-216 — A la Carte
- CUL-235 — Advanced Baking-Baking III
- CUL-236 — International Baking
- CUL-250 — Culinary Internship
- ENG-101 — College Composition I
- ENG-102 — College Composition II
- FSM-125 — Food Serv Sani/Accident Prev
- FSM-215 — Elementary Nutrition
- GLS-101 — Intro to Global Studies
- HOS-120 — Service Management
- MTH-113 — Modern College Mathematics I
- PSC-105 — Physical Science I
- PSC-106 — Physical Science I Lab
- SPA-101 — Elementary Spanish I
- SPE-101 — Effective Oral Communication
- SPE-102 — Public Speaking