Oct 19, 2021
This degree is a quality, professional program for students wishing to enter and/or advance in the field of culinary arts. Students are taught to master the fundamentals of cooking with emphasis on hands-on preparation of various cuisines including basic cookery. aromatics, international and French cooking. Students who successfully complete this degree are eligible to apply and receive Certified Culinarian status from the American Culinary Federation.
This program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA). P.O. Box -100. Oxford. MD 21654. telephone: (410) 226-5527. emails: firstname.lastname@example.org or email@example.com. Also accredited by the American Culinary Federation (ACF). 180 Center Place Way. St. Augustine. FL 32095. (904) 824-4468 I (800) 624-9458, Fax: (904) 940-0741. www.acfchefs.org.
Academic Map: AAS - Culinary Arts 21-22
Students need to complete FAB 102 before the end of their first semester if they wish to enroll in culinary lab courses except CUL 110.
Student Learning Outcomes
- Prepare recipes using basic cooking and baking techniques.
- Combine management skills with culinary skills to achieve a profit in a food service operation.
- Determine how to handle various types of food in order to prevent foodborne illness.
- Evaluate the execution of a menu from ordering to plating.
General Education Requirements (22 Credits)
Mathematics (3 Credits)
NOTE: Your first college-level MATH course MUST be completed before reaching 30 total college-level credits.
STUDENTS PLEASE NOTE: Students wishing to move on to the Bachelor of Applied Science in Culinary Arts or Food Service Operations MUST complete MATH 120 or MATH 120E or above (except MATH 122 and MATH 123).
English Composition (3-5 Credits)
NOTE: Your first college-level ENG course MUST be completed before reaching 30 total college-level credits.
Communications (3 Credits)
Human Relations (3 Credits)
Natural Science (3 Credits)
Fine Arts/Humanities/Social Science (3 Credits)
- any AM prefix course
- or any ANTH prefix course (except ANTH 102 and ANTH 110L)
- or any ART prefix course
- or DAN 101 - Dance Appreciation
- or any ECON prefix course
- or ENG 223 - Themes of Literature or above
- or GEOG 106 - Introduction to Cultural Geography
- or any HIST prefix course
- or any MUS prefix course (except MUS 100)
- or any PHIL prefix course
- or PHO 101 - Beginning Photography
- or any PSC prefix course
- or any PSY prefix course
- or any SOC prefix course
- or any THTR prefix course (except THTR 275)
- or WMST 113 - Gender, Race, and Class
- or World Languages 101B or above (this includes the following course prefixes: ARA, ARM, CHI, FIL, FREN, GER, GRE, ITAL, JPN, KOR, LAT, PORT, RUS, SPAN, and THAI)
U.S. and Nevada Constitutions (4-6 Credits)
Special Program Requirements (45 Credits)
NOTE: Students need to complete FAB 102 before the end of their first semester if they wish to enroll in culinary lab courses except CUL 110.