Record details
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The Associate of Applied Science in Culinary Arts prepares students for entry-level restaurant management positions. Students will learn culinary and baking skills as well as management theories, practices, and strategies. Students will spend much of their time working in a culinary arts lab learning traditional, current, American, and international cooking techniques as well as inventory management and purchasing.
- Catalog Year
- 2023-2024
- Degree Type
- AAS
- Field of Study
- No
- TSI
- Complete
- Degree Plan
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Major Courses 45 Credits CHEF 1205 Sanitation and Safety
2 IFWA 1218 Nutrition for the Food Service Professional
2 HAMG 1221 Introduction to Hospitality Industry
2 PSTR 1301 Fundamentals of Baking
3 CHEF 1301 Basic Food Preparation
3 RSTO 1201 Beverage Management
2 RSTO 1325 Purchasing for Hospitality Operations
3 CHEF 2331 Advanced Food Preparation*
3 RSTO 1321 Menu Management
3 RSTO 1204 Dining Room Service*
2 CHEF 1441 American Regional Cuisine*
4 CHEF 1340 Meat Preparation and Cooking*
3 RSTO 1313 Hospitality Supervision
3 CHEF 1445 International Cuisine*
4 CHEF 1364 Practicum (or Field Experience)Culinary Arts/Chef Training
3 CHEF 1310 Garde Manger* 3 *Students interested in an AAS with an emphasis on Pastry should take 'OR' courses and associated prerequisites/corequisites. PSTR 1305 Breads and Rolls PSTR 1306 Cake Decorating I PSTR 2431 Advanced Pastry PSTR 2301 Chocolates and Confections PSTR 2307 Cake Decorating II PSTR 1310 Pies, Tarts, Teacakes, and Cookies General Education Courses 15 Credits Every Associate of Applied Science degree plan must contain at least 15 semester hours of general education courses. At least one course must be taken from each of the following areas: humanities/fine arts (language, philosophy & culture/creative arts), social/behavioral science (social and behavioral sciences/American history/government/political science), and natural science/mathematics (life and physical sciences/mathematics).
Major Courses: 45
General Education Courses 15
Total Semester Hours: 60Recommended Course Sequence:
First Semester Credit Hours CHEF 1205 Sanitation and Safety
2 IFWA 1218 Nutrition for the Food Service Professional
2 HAMG 1221 Introduction to Hospitality Industry
2 PSTR 1301 Fundamentals of Baking
3 CHEF 1301 Basic Food Preparation 3 ENGL 1301 Composition I
3 Second Semester Credit Hours RSTO 1325 Purchasing for Hospitality Operations
3 CHEF 2331 Advanced Food Preparation OR
PSTR 1305*3 RSTO 1321 Menu Management
3 RSTO 1204 Dining Room Service OR
PSTR 1306*2 MATH 1332 Contemporary Mathematics OR
MATH 1342 OR
MATH 1314 OR
MATH 1324
3 Third Semester Credit Hours CHEF 1441 American Regional Cuisine OR
PSTR 2431*4 CHEF 1340 Meat Preparation and Cooking OR
PSTR 2301*3 RSTO 1313 Hospitality Supervision 3 SPCH 1321 Bus. & Professional Communication OR
SPCH 1315
3 xxxx x3xx Social and Behavioral Science Core 3 Fourth Semester Credit Hours CHEF 1445 International Cuisine OR
PSTR 2307*4 CHEF 1364 Practicum (or Field Experience) Culinary Arts/Chef Training
3
RSTO 1201 Beverage Management
2 CHEF 1310 Garde Manger OR
PSTR 1310*3 xxxx x3xx Lang., Philosophy, and Culture Core OR Creative Arts Core 2 Total Semester Hours - 60 Courses titled in bold type represent general education requirements.
*Students interested in an AAS with an emphasis in Pastry should take ‘OR’ courses and associated pre-requisites/co-requisites.
Note: Completion of CHEF1205 with a C or better is required to continue through the remainder of the program.
Admission into this program has selective enrollment with limited seating available.