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Culinary Arts - Associate of Applied Science (Major Code - CUL)

The Culinary Arts Associate of Applied Science degree provides training in the culinary arts for the purpose of direct employment in the field of professional cooking as an assistant to the chef or to the food and beverage director.

Degree Map

GENERAL EDUCATION REQUIREMENTS 18-19 CREDITS

Composition 6 credits

ENG 101Composition**

3
ENG 102English Composition**

3

Mathematics Sciences 3-4 credits

BUS 104Business Math*

3
MAT 132Applied Mathematics*

3
or higher (3-4 credits)

Liberal Arts 6 credits

Technology Literacy 3 credits

CIS 116Computer Essentials*

3
OR
CIS 120Introduction to Information Systems**

3

CORE CURRICULUM 40-43 CREDITS

CUL 105Nutrition in Food Service

3
CUL 107Restaurant Sanitation

3
CUL 204Food Service Purchasing and Control

3
CUL 215Cooking Essentials*

3
CUL 217Saucier*

3
CUL 220Breads and Baking Theory*

3
CUL 221Pastry Basics*

3
CUL 224Field Experience in Culinary Arts

1-4
CUL 225Garde Manger I*

3
CUL 226Garde Manger II*

3
CUL 242Dining Service Management

3
CUL 275International Cuisine*

3
CUL 280Advanced Techniques in Gourmet Food Preparation I*

3
CUL 281Advanced Techniques in Gourmet Food Preparation II*

3

ELECTIVES (AS NEEDED TO COMPLETE 64 CREDITS)

TOTAL DEGREE REQUIREMENTS 64 CREDITS