Culinary Arts, Associate of Applied Science
Students who successfully complete an Associate of Applied Science in Culinary Arts will be able to:
- Reflect a work ethic equal to the high standards of the culinary profession.
- Manage their individual career prospects.
- Use technical and creative skills to accomplish culinary tasks.
- Understand and utilize necessary basic and advanced culinary theory.
- Communicate effectively in business and personal situations using oral and written skills as appropriate.
Requirements
Related Instruction Requirements: 9
See the graduation requirements for the Associate of Applied Science degree.
Program Requirements: 81
First Year
Fall Term
| CA 101 | Culinary Arts Practicum I | 7 |
| CA 111 | Foodservice Safety and Sanitation | 1 |
| CA 112 | Stations, Tools, and Culinary Techniques | 3 |
Entrance and continuation into the Culinary program will depend upon the written final exam of week one in CA 112. Students must score at least an 80% or better on the exam in order to continue on into the program. Students will be ranked in order by test score with the top 20 students making the program. This includes fully admitted and waitlisted students.
Winter Term
CA 8.302 satisfies the Computation related instruction requirement.
Spring Term
COMM 218 satisfies the Communication related instruction requirement.
Second Year
Fall Term
Winter Term
Spring Term
| CA8. 301 | Culinary Arts Career Planning | 1 |
| CA8. 309 | Purchasing for Chefs | 2 |
| CA8. 323 | Adv Cooking Management III | 7 |
| CA8. 353 | Banquets & Buffets Lab D | 2 |
| | Human Relations Course | 3 |
Select 10 credits of the following approved electives
Students are strongly encouraged to take CA 8.354 Banquets & Buffets Lab E during fall term.
Students are advised to speak with a faculty advisor about approved elective coursework.
Total Credit Hours: 90