Culinary Arts, Associate in Applied Science

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 61 credits is required for graduation.

Requirements

Course	Title	Credits	Core Academic Skill(s)
BIO103	Human Nutrition & Health	3	Science Technology Intensive
CLN101	Introduction to Culinary Arts	3
CLN102	Applied Culinary Techniques I	4
CLN107	Introduction to Bake Shop	3
CLN202	Applied Culinary Techniques II	4
CLN204	Restaurant Operations	4
CLN206	Banquet Operations	4
CLN207	Food & Beverage Cost Control	3
CLN208	Pastry Techniques	3
CLN212	Garde Manger and Charcuterie	3
CLN213	International Cuisine	3
CLN250	Culinary Internship	3	Written Communication Intensive
CLN251	Culinary Internship II	3
ENG101	English Composition I	3
ENG102	English Composition II	3
Behavioral Science Elective	See Elective Advice	3
Humanities Elective	See Elective Advice	3
Humanities Elective	See Elective Advice	3
Math Elective	See Elective Advice	3-4

Elective Advice: 
Behavioral Science Elective: See an Advisor
Humanities Elective: See an Advisor
Math Elective: See an Advisor

Courses with Prerequisites: CLN202, CLN204, CLN206, CLN208, CLN212, CLN213, CLN250, CLN251, ENG102

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)
CLN101	Introduction to Culinary Arts	3
CLN102	Applied Culinary Techniques I	4
CLN107	Introduction to Bake Shop	3
ENG101	English Composition I	3

Year 1 Spring

Course	Title	Credits	Core Academic Skill(s)
BIO103	Human Nutrition & Health	3	Science Technology Intensive
CLN202	Applied Culinary Techniques II	4
CLN208	Pastry Techniques	3
CLN250	Culinary Internship	3	Written Communication Intensive
Humanities Elective	See Elective Advice	3

Year 2 Fall

Course	Title	Credits	Core Academic Skill(s)
CLN204	Restaurant Operations	4
CLN212	Garde Manger and Charcuterie	3
ENG102	English Composition II	3
Behavioral Science Elective	See Elective Advice	3
Math Elective	See Elective Advice	3-4

Year 2 Spring

Course	Title	Credits	Core Academic Skill(s)
CLN206	Banquet Operations	4
CLN207	Food & Beverage Cost Control	3
CLN213	International Cuisine	3
CLN251	Culinary Internship II	3
Humanities Elective	See Elective Advice	3

Total Credit Hours: 61