Culinary Arts, AAS

This program provides students with the opportunity to acquire a strong theoretical knowledge base, critical competencies, practical skills, and professional demeanor and behavior necessary to perform successfully and creatively in the culinary arts and food service industry. Topics include food selection and preparation, menu planning, meal management, and restaurant and food service operation.

Prerequisite/Corequisite Coursework if Required by Placement Testing

ENG 099 - Introduction to College Writing 1 Hour
ENR 098 - Writing and Reading for College 4 Hours
MTH 098 - Elementary Algebra 4 Hours
MTH 099 - Support for Intermediate College Algebra 2 Hours

Area I - Written Composition: 3 Hours

ENG 101 - English Composition I 3 Hours

Area II - Humanities and Fine Arts: 6 Hours

SPH 106 - Fundamentals of Oral Communication 3 Hours or
SPH 107 - Fundamentals of Public Speaking 3 Hours
Fine Arts or Humanities* 3 Hours
*Choose from art appreciation, art history, humanities, literature, music appreciation, philosophy, religion, or theatre appreciation.

Area III - Natural Science or Mathematics: 6-7 Hours

MTH 108 - Quantitative Reasoning 3 Hours or
MTH 116 - Mathematical Applications 3 Hours or higher math
Math or Natural Science* Elective 3-4 Hours

*Choose from astronomy, biology, chemistry, physical geography, physics, or physical science.

Area IV - History, Social, and Behavioral Sciences: 3 Hours

Choose from anthropology, economics, geography, history, political science, psychology, or sociology.

Area V - Technical Concentration and Electives: 40 Hours

Students are eligible for ACF Certification - Certified Sous Chef upon AAS completion (dependent on sufficient obtainment of professional work experience hours).

ORI 101 - Orientation to College 2 Hours
CUA 101 - Orientation to the Hospitality Profession 3 Hours
CUA 111 - Foundations in Nutrition 3 Hours or
HEC 140 - Principles of Nutrition 3 Hours
CUA 114 - Meal Management 3 Hours
CUA 115 - Advanced Food Preparation 3 Hours
CUA 116 - Sanitation and Safety 3 Hours *NRA ServSafe Manager Certification available.
CUA 122 - Fundamentals of Quantity Cooking 3 Hours
CUA 125 - Food Preparation 5 Hours
CUA 201 - Meat Preparation and Processing 3 Hours: 1T, 2L
CUA 202 - Aromatic and Flavoring Combinations 3 Hours: 1T, 2L
CUA 203 - Stocks and Sauces 3 Hours: 1T, 2L
CUA 204 - Foundations of Baking 3 Hours: 1T, 2L
CUA 255 - Field Experience Savory 3 Hours: 3T

Culinary Arts Electives: 6 Hours

Student may choose 6 hours from the following to meet CUA elective requirements:

CUA 102 - Catering 3 Hours
CUA 130 - Chocolate and Truffles 3 Hours
CUA 142 - Specialty Breads 3 Hours
CUA 165 - Cake Decorating and Design 3 Hours
CUA 205 - Introduction to Garde Manger 3 Hours: 1T, 2L
CUA 208 - Advanced Baking 3 Hours: 1T, 2L
CUA 214 - International Cuisine 3 Hours: 1T, 2L