Culinary Arts

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Programs

The Associate of Applied Science (AAS) degree is the career and workforce preparation degree. Each AAS degree is comprised of a block of general education coursework (a minimum of 20 hours) coupled with a minimum of 44 credit hours of program based coursework. While the AAS is a career preparation degree, many institutions may consider the degree in transfer. Certificate Options are also available in many of the career fields offering the AAS degree.

Information on the following AAS degree options is provided at the links below.

• Culinary Arts, AAS

• Culinary Arts, Certificate

Courses

• CUL 101 - Kitchen Fundamentals
• CUL 103 - Basic Culinary Methods & Techniques
• CUL 104 - Food Safety & Sanitation
• CUL 105 - Culinary Competition I
• CUL 106 - Culinary Competition II
• CUL 107 - Culinary Competition III
• CUL 111 - Fundamentals of Baking
• CUL 112 - Concept Planning & Nutritional Menus
• CUL 113 - Interm Culinary Methods & Techniques
• CUL 113 - Intermediate Culinary Methods and Techniques
• CUL 114 - Dining Room Management & Table Service
• CUL 114 - Dining Room Management & Table Service
• CUL 115 - Survey of Restaurant Cuisine & Cooking
• CUL 165 - Culinary Internship
• CUL 212 - Meat & Fish ID & Fabrication
• CUL 214 - Garde Manger
• CUL 215 - Elements of Banquet & Catering
• CUL 216 - Fundamentals of Restaurant Operations Management
• CUL 217 - Kitchen Supervisory Development
• CUL 221 - International Cooking
• CUL 222 - Advanced Culinary & Restaurant Operations
• CUL 223 - Beverage Management
• CUL 224 - Advanced Baking & Confections
• CUL 229 - Culinary Arts Comprehensive
• CUL 270 - I.S.-Culinary Arts
• CUL 280 - Special Topics-Culinary Arts

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