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Spring Semester 2022 Catalog

Culinary Arts, Associate of Applied Science

Overview

Offered at the Augusta campus

Entrance Dates: Fall
Length of Program: Four Terms
Credit Hours Required for Graduation: 65

Program Description: The Culinary Arts Degree program is a sequence of courses that prepares students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory, safety and sanitation, nutrition, and practical applications necessary for successful employment. Program graduates receive a Culinary Arts Degree. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.

Employment Opportunities: CULINARIAN: An entry level culinarian within a commercial foodservice operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items. SOUS CHEF: A chef who supervises a shift or station(s) in a foodservice operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef. PASTRY CULINARIAN: An entry level culinarian within a pastry foodservice operation responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods. WORKING PASTRY CHEF: A pastry chef who supervises a pastry section or a shift within a foodservice operation and has considerable responsibility for preparation and production of all pastry items.

Curriculum Outline

General Core Courses, 15 credits

ENGL 1101COMPOSITION AND RHETORIC

3

 

MATH 1101MATHEMATICAL MODELING

3

OR

MATH 1103QUANTITATIVE SKILLS AND REASONING

3

OR

MATH 1111COLLEGE ALGEBRA

3

 

XXXX XXXX
SOCIAL/BEHAVIORAL SCIENCE AREA II*

3

XXXX XXXX
HUMANITIES/FINE ARTS AREA IV*

3

XXXX XXXX
GENERAL EDUCATION ELECTIVE*

3

*A list of General Education Area I, II, III, IV courses can be found in the General Education

Core Curriculum Section of this catalog.

Occupational Courses, 50 credits

COMP 1000INTRODUCTION TO COMPUTER LITERACY

3

CUUL 1000FUNDAMENTALS OF CULINARY ARTS

4

CUUL 1110CULINARY SAFETY AND SANITATION

2

CUUL 1120PRINCIPLES OF COOKING

6

CUUL 1129FUNDAMENTALS OF RESTAURANT OPERATIONS

4

CUUL 1220BAKING PRINCIPLES

5

CUUL 1320GARDE MANGER

4

CUUL 1370NUTRITIONAL FOOD AND MENU MGMT

3

CUUL 2160CONTEMPORARY CUISINE

4

 

CUUL 2190PRINCIPLES OF CULINARY LEADERSHIP

3

OR

MGMT 1115LEADERSHIP

3

 

CUUL 2130CULINARY PRACTICUM AND LEADERSHIP

6

OR

CUUL 2140ADVANCED BAKING AND INTERNATIONAL CUISINE

6

Please select 6 credit hours from the following:

HRTM 1100INTRODUCTION TO HOTEL, RESTAURANT, AND TOURISM MANAGEMENT

3

HRTM 1150EVENT PLANNING

3

HRTM 1160FOOD AND BEVERAGE MANAGEMENT

3

Notes:

  • Culinary Arts students must submit a health card prior to registration for lab/internship courses and provide documentation concerning their ability to lift up to fifty pounds. Academic advisors will provide information to students concerning application procedures for health cards.

Guided Pathway

You may click on any course below to view the course description and prerequisite information.

Students who do not follow the Course Sequence listed below may not be able to complete the program in the number of semesters shown.

Augusta Day Program

PROGRAM NAME: Culinary Arts

AWARD: Associate of Applied Science

CAMPUS: Augusta Day Program

Year 1 Fall Semester

CUUL 1000FUNDAMENTALS OF CULINARY ARTS

4

CUUL 1110CULINARY SAFETY AND SANITATION

2

CUUL 1120PRINCIPLES OF COOKING

6

ENGL 1101COMPOSITION AND RHETORIC

3

Year 1 Spring Semester

CUUL 1129FUNDAMENTALS OF RESTAURANT OPERATIONS

4

CUUL 1220BAKING PRINCIPLES

5

CUUL 1320GARDE MANGER

4

 

MATH 1101MATHEMATICAL MODELING

3

OR

MATH 1103QUANTITATIVE SKILLS AND REASONING

3

OR

MATH 1111COLLEGE ALGEBRA

3

Year 1 Summer Semester

COMP 1000INTRODUCTION TO COMPUTER LITERACY

3

CUUL 1370NUTRITIONAL FOOD AND MENU MGMT

3

CUUL 2160CONTEMPORARY CUISINE

4

XXXX XXXX
SOCIAL/BEHAVIORAL SCIENCE AREA II*

3

XXXX XXXX
GENERAL EDUCATION ELECTIVE*

3

*A list ofGeneral Education Area I, II, III, IV courses can be found in the General Education

Core Curriculum Section of this catalog.

Year 2 Fall Semester

CUUL 2130CULINARY PRACTICUM AND LEADERSHIP

6

OR

CUUL 2140ADVANCED BAKING AND INTERNATIONAL CUISINE

6

 

CUUL 2190PRINCIPLES OF CULINARY LEADERSHIP

3

OR

MGMT 1115LEADERSHIP

3

 

HRTM 1150EVENT PLANNING

3

HRTM 1160FOOD AND BEVERAGE MANAGEMENT

3

XXXX XXXX
HUMANITIES/FINE ARTS AREA IV*

3

*A list ofGeneral Education Area I, II, III, IV courses can be found in the General Education

Core Curriculum Section of this catalog.