Culinary Arts, AAS

Degree

Courses

• CUL 100 — Sanitation/HACCP Units: 2
• CUL 105 — Basic Skills Development Units: 3
• CUL 106 — Understanding Culinary Techniques I Units: 6
• CUL 108 — Understanding Culinary Techniques II Units: 6
• CUL 114 — Buffet Catering Units: 3
• CUL 125 — Principles of Baking Units: 3
• CUL 130 — Garde Manger Units: 3
• CUL 170 — Retail Deli and Bakery Units: 3
• CUL 198 — Special Topics in Culinary Arts Units: 0.5-6
• CUL 200 — Aromatics/Restaurant Experience Units: 4
• CUL 210 — American Regional Cuisine Units: 3
• CUL 220 — International Cuisine Units: 3
• CUL 225 — Advanced Baking Units: 3
• CUL 230 — Pastry Arts Units: 3
• CUL 245 — The Business Chef Units: 3
• CUL 250 — Saucier Units: 3
• CUL 295 — Work Experience in Culinary Arts Units: 1-6
• ENG 100 — Composition Enhanced Units: 5
• ENG 101 — Composition I Units: 3
• ENG 113 — Composition I for International and Multilingual Students Units: 3
• MGT 201 — Principles of Management Units: 3
• MGT 212 — Leadership and Human Relations Units: 3
• NUTR 121 — Human Nutrition Units: 3

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