Culinary Arts, AAS

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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 Coursework if Required by Placement Testing

BSS 090 - Basic Study Skills 3 Hours
RDG 085 - Developmental Reading III 4 Hours
ENG 092 - Basic English I 4 Hours
ENG 093 - Basic English II 4 Hours
MTH 090 - Basic Mathematics 2 Hours
MTH 091 - Developmental Algebra I 2 Hours
MTH 092 - Developmental Algebra II 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 Art 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 100 - Intermediate College Algebra 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: 4 Hours

ORI 101 - Orientation to College 1 Hour
History or Social/Behaviorial Science* 3 Hours
*Choose from anthropology, economics, geography, history, political science, psychology, or sociology.

Area V - Technical Concentration and Electives: 44 Hours

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

CUA 101 - Orientation to the Hospitality Profession 3 Hours: 3T
CUA 111 - Foundations in Nutrition 3 Hours: 3T or
HEC 140 - Principles of Nutrition 3 Hours
CUA 114 - Meal Management 3 Hours: 1T, 2L
CUA 116 - Sanitiation and Safety 3 Hours: 3T * *NRA ServSafe Manager Certification available.
CUA 122 - Fundamentals of Quantity Cooking 3 Hours: 3T
CUA 125 - Food Preparation 5 Hours: 3T, 2L
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
CUA - Electives 9 Hours