Associate of Applied Science in Culinary Arts
The Associate of Applied Science in Culinary Arts prepares students for entry-level positions in the rapidly expanding and varied foodservice, hospitality, and tourism industry. Graduates can quickly advance in career opportunities because of their formal training and education.
Courses
- CA A101 — The Hospitality Industry: Careers, Trends, and Practices 2 Credits
- CA A103 — Culinary Skill Development Laboratory 4 Credits
- CA A104 — Sanitation 2 Credits
- CA A107 — Procurement and Cost Control 3 Credits
- CA A111 — Bakery Skill Development Laboratory 4 Credits
- CA A114 — Beverage Management 3 Credits
- CA A201 — A la Carte Kitchen 4 Credits
- CA A202 — Advanced Bakery 4 Credits
- CA A223 — Catering Management 3 Credits
- CA A224 — Hospitality Service 3 Credits
- CA A225 — Hospitality Concept Design 3 Credits
- CA A230 — Foodservice Management 3 Credits
- CA A270 — Culinary Nutrition 3 Credits
- CA A295 — Foodservice Internship 3 Credits
- CA A490 — Current Topics in Food and Hospitality 1-6 Credits
- COMM A235 — Small Group Communication 3 Credits
- DN A270 — Culinary Nutrition 3 Credits
- MATH A104 — Technical Mathematics 3 Credits
- WRTG A111 — Writing Across Contexts 3 Credits
- WRTG A212 — Writing and the Professions 3 Credits