Culinary Arts - AAS
The Culinary Arts, AAS program is designed to equip graduates for leadership positions in the food industry. The program provides students with the necessary theoretical knowledge and technical skills to become successful culinary professionals.
Prerequisites |
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|---|---|---|---|
Prerequisite Courses |
YEAR 1 |
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|---|---|---|---|---|
Semester 1 |
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| EDUC | 1300 | Learning Framework | 3 | |
| CHEF | 1301 | Basic Food Preparation | 3 | |
| CHEF | 2201 | Intermediate Food Preparation | 2 | |
| CHEF | 2231 | Advanced Food Preparation | 2 | |
| ENGL | 1301 | Composition I | 3 | |
| 13 | ||||
Semester 2 |
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| CHEF | 1310 | Garde Manger | 3 | |
| MATH | 1324 | Mathematics for Business & Social Sciences | 3 | |
| PSTR | 1301 | Fundamentals of Baking | 3 | |
| HAMG | 1321 | Introduction to Hospitality Industry | 3 | |
| CHEF | 2302 | Saucier | 3 | |
| 15 | ||||
Semester 3 |
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| RSTO | 1301 | Beverage Management | 3 | |
| GEOL | 1305 | Environmental Science (Lecture) | 3 | |
| RSTO | 1325 | Purchasing for Hospitality Operations | 3 | |
| CHEF | 1205 | Sanitation & Safety | 2 | |
| 11 | ||||
YEAR 2 |
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|---|---|---|---|---|
Semester 1 |
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| CHEF | 1313 | Food Service Operation/Systems | 3 | |
| HAMG | 1324 | Hospitality Human Resources Management | 3 | |
| XXXX | #3## | Humanities/Fine Arts Elective | 3 | |
| CHEF | 1302 | Principles of Healthy Cuisine | 3 | |
| CHEF | 1314 | A La Carte Cooking | 3 | |
| 15 | ||||
Semester 2 |
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| XXXX | #3## | General Education Elective | 3 | |
| CHEF | 2265 | Practicum (or Field Experience) - Culinary Arts/Chef Training | 2 | |
| CHEF | 2171 | Culinary Capstone Projects Laboratory (Capstone) | 1 | |
| 6 | ||||
Semester 3 |
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| Total Credits | 60 |
View Core Curriculum Electives for Academic Degree Programs
1 A list of electives appears in the Core Curriculum section of this catalog.