Associate of Applied Science - Culinary Arts
In the AAS - Culinary Arts program, students delve into foundational culinary principles, including knife skills, food safety, nutrition, and menu planning. They gain hands-on experience in state-of-the-art kitchens, honing their abilities in preparing a diverse range of cuisines. The curriculum covers baking and pastry, culinary nutrition, a la carte cooking, international and regional cuisine, and culinary supervision and management.
Certificate - Professional Cook
In the Culinary Arts Certificate program, graduates master solid foundational culinary skills, making them eligible for entry-level positions in restaurants, catering services, and other culinary establishments. This program is a valuable credential for those eager to start their culinary careers with a practical and targeted approach.
Stackable Credentials
Full-Time Schedules
Certificate - Professional Cook
Associate of Applied Science - Culinary Arts
Certificate - Professional Cook
Level One Certificate
Full-Time Student Schedule
| First Year | ||
|---|---|---|
| Semester #1 | Semester Credit Hours | |
| CHEF 1205 | Sanitation and Safety | 2 |
| CHEF 1301 | Basic Food Preparation | 3 |
| CHEF 2301 | Intermediate Food Preparation | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| Semester Credit Hours | 11 | |
| Semester #2 | ||
| CHEF 1310 | Garde Manger | 3 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| Semester Credit Hours | 12 | |
| Total Semester Credit Hours | 23 | |
Associate of Applied Science - Culinary Arts
Full-Time Student Schedule
| First Year | ||
|---|---|---|
| Semester #1 | Semester Credit Hours | |
| CHEF 1205 | Sanitation and Safety | 2 |
| CHEF 1301 | Basic Food Preparation | 3 |
| CHEF 2301 | Intermediate Food Preparation | 3 |
| PSTR 1301 | Fundamentals of Baking | 3 |
| ENGL 1301 | Composition I | 3 |
| Semester Credit Hours | 14 | |
| Semester #2 | ||
| CHEF 1310 | Garde Manger | 3 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| MATH 1324 |
Math for Business and Social Science or Contemporary Math (Quantitative Reasoning) or Elementary Statistical Methods |
3 |
| Semester Credit Hours | 15 | |
| Semester #3 (Summer) | ||
| CHEF 2364 | Practicum (or Field Experience) - Culinary Arts/Chef Training | 3 |
| SOCI 1301 |
Introduction to Sociology or Principles of Microeconomics or General Psychology |
3 |
| Semester Credit Hours | 6 | |
| Semester #4 | ||
| CHEF 1314 | A la Carte Cooking | 3 |
| CHEF 1341 | American Regional Cuisine | 3 |
| CHEF 1345 | International Cuisine | 3 |
| PSTR 2331 | Advanced Pastry Shop | 3 |
| SPCH 1315 or SPCH 1318 |
Public Speaking or Interpersonal Communication |
3 |
| Semester Credit Hours | 15 | |
| Semester #5 | ||
| CHEF 1302 | Principles of Healthy Cuisine | 3 |
| RSTO 2431 | Food Service Management | 4 |
| ARTS 1301 |
Art Appreciation or Introduction to the Humanities I or Introduction to Ethics |
3 |
| Semester Credit Hours | 10 | |
| Total Semester Credit Hours | 60 | |