Culinary Arts AAS (66 Credits)

Career Opportunities

Students who complete the Culinary Arts program will be prepared for culinary positions including sous chef, head/executive chef, kitchen manager, dining room manager, caterer, and hospitality management. Employment opportunities can be found in hotels, restaurants, clubs, healthcare, schools, resorts, and many other food-related operations.

Suggested Technical Studies Semester I
CULN1202 Introduction to Culinary Arts 3 Credits
CULN1205 Kitchen Operations 3 Credits
CULN1210 Servsafe Certification 1 Credits
CULN1215 Stocks, Soups, Sauces 3 Credits
CULN1220 Introduction to Pantry Food Preparation 2 Credits
CULN1230 Vegetables, Potato, Rice and Starches 2 Credits
CULN1235 Introduction to Breakfast 2 Credits
Suggested Technical Studies Semester II
CULN1245 Basic Baking 3 Credits
CULN1250 Basic Cooking Principles 4 Credits
CULN1265 Basic Food Production Principles 3 Credits
CULN1270 Garde Manger 4 Credits
CULN1275 Social Etiquette 2 Credits
Suggested Technical Studies Semester III (May Term)
CULN1280 Foodservice Internship 2 Credits
Suggested Technical Studies Semester IV
ACCT1215 Accounting Principles I 4 Credits
BUSM2275 Legal Environment of Business 3 Credits
SAMG1215 Principles of Management 3 Credits
Suggested Technical Studies Semester V
BUSM1290 Job Seeking/Keeping Skills 1 Credits
CPTR1210 Introduction to Computers 3 Credits
SAMG1206 Strategic Customer Service 3 Credits
General Education
MNTC Goal Area 1 - Written *ENGL1303 Recommended 3 Credits
MNTC Goal Area 1 - Oral * CMST2310 Recommended 3 Credits
CRTK1300 Introduction to Critical Thinking 3 Credits
DVRS1304 Diversity and Social Justice 3 Credits
BLGY1325 Nutrition 3 Credits
Estimated cost for books and supplies: $2475

PLEASE NOTE: All program plans are preliminary and curriculum may change without notice.