Culinary Arts, Associate of Applied Science

This program launches in Fall 2022

The Culinary Arts, Associate in Applied Science degree will prepare students for entry into the culinary field and enable incumbent workers to enhance their skills within their current position, or prepare for increased responsibilities. Students will receive a strong foundation in the many facets and professional settings of food service from culinary basics to food preparation and cooking techniques, baking, nutrition, safety and sanitation, cost controls and front of house management. Graduates will be prepared for employment in the culinary industry at above entry level. 

A minimum of 60 credits is required.

Requirements

Course	Title	Credits	Core Academic Skill(s)
BIO103	Human Nutrition & Health	3	Science Technology Intensive
BUS101	Introduction to Business	3	Global Awareness Intensive Information Literacy Intensive
CIS110	Computer Applications	3	Science Technology Intensive
CLN105	Cooking Techniques 1	6
CLN106	Cooking Techniques 2	6
CLN107	Introduction to Bake Shop	3
CLN108	Principles of Baking	3
CLN203	Restaurant Operations - Front of House	3
CLN204	Restaurant Operations- Back of House	3
CLN205	Banquet Operations Front of House	3
CLN206	Banquet Operation - Back of House	3
CLN207	Food & Beverage Cost Control	3
CLN250	Culinary Internship	3	Written Communication Intensive
COM111	Public Speaking	3	Public Presentation Intensive
ENG101	English Composition I	3
ENG102	English Composition II	3
MAT122	Quantitative Reasoning	3	Quantitative Reason Intensive
Humanities Elective	See Elective Advice	3

Elective Advice: 
Humanities Elective: See an Advisor

Courses with Prerequisites: CLN106, CLN108, CLN204, CLN206, CLN250, ENG102, MAT122

Recommended Course Sequence/Pathway Culinary Arts, Associate in Applied Science

Course	Title	Credits	Core Academic Skill(s)

Year 1 Fall

Course	Title	Credits	Core Academic Skill(s)
CLN105	Cooking Techniques 1	6
CLN107	Introduction to Bake Shop	3
CLN108	Principles of Baking	3
ENG101	English Composition I	3

Year 1 Spring

Course	Title	Credits	Core Academic Skill(s)
CIS110	Computer Applications	3	Science Technology Intensive
CLN106	Cooking Techniques 2	6
ENG102	English Composition II	3
MAT122	Quantitative Reasoning	3	Quantitative Reason Intensive

Year 2 Fall

Course	Title	Credits	Core Academic Skill(s)
BIO103	Human Nutrition & Health	3	Science Technology Intensive
CLN203	Restaurant Operations - Front of House	3
CLN204	Restaurant Operations- Back of House	3
CLN207	Food & Beverage Cost Control	3
COM111	Public Speaking	3	Public Presentation Intensive

Year 2 Spring

Course	Title	Credits	Core Academic Skill(s)
BUS101	Introduction to Business	3	Global Awareness Intensive Information Literacy Intensive
CLN205	Banquet Operations Front of House	3
CLN206	Banquet Operation - Back of House	3
CLN250	Culinary Internship	3	Written Communication Intensive
Humanities Elective	See Elective Advice	3

Total Credit Hours: 60