2021-2022 Catalog and Student Handbook 
    Apr 25, 2024  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

Culinary Arts, BAS [CUL-BAS, 123 Total Credits]


Admittance into the Bachelor of Applied Science Culinary Arts requires a minimum of an associate degree from an accredited institution.


The Bachelor of Applied Science (BAS) in Culinary Arts degree is administered in an accelerated structure to meet industry demand.  This degree builds upon the Associate of Applied Science (AAS) in Culinary Arts.  Advanced culinary techniques, business courses and management courses for full-service careers in today’s food service and hospitality industries is covered. Individuals learn the skill set necessary to work in and operate culinary facilities. While a passion for the art of cooking is important, good management and interpersonal skills are essential.


Academic Map: BAS - Culinary Arts 21-22  


Student Learning Outcomes

  1. Synthesize the process of classical and contemporary cooking techniques and demonstrate proficiency.
  2. Utilize culinary management tools.
  3. Assess the legal risks associated with the culinary/hospitality industry business practices, then compose and evaluate appropriate risk management techniques.
  4. Analyze financial, marketing and operational strategies to determine viability in a culinary/hospitality operation.
  5. Demonstrate effective and appropriate communication in written, oral, graphic/visual and/or interpersonal forms across a diverse audience.

General Education Requirements (34 Credits)

Mathematics (3-5 Credits)

NOTE: Your first college-level MATH course MUST be completed before reaching 30 total college-level credits.

English Composition (6-8 Credits)

NOTE: Your first college-level ENG course MUST be completed before reaching 30 total college-level credits.

Fine Arts/Humanities/Social Science (9 Credits)

Special Program Requirements (89 Credits)