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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

Prerequisite Courses

YEAR 1

Semester 1
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
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
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

Semester 1
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
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
Total Credits 60

 

View Core Curriculum Electives for Academic Degree Programs Combined Shape Created with Sketch.

1 A list of electives appears in the Core Curriculum section of this catalog.