Culinary Arts (A55150)
Associate Degree Program
Career Information
This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice, and health care facilities. Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies, and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management. Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.
Fall Semester I
| ACA 115 | Success & Study Skills | 0 | 2 | 1 |
| CUL 110 | Sanitation and Safety | 2 | 0 | 2 |
| CUL 140 | Culinary Skills I | 2 | 6 | 5 |
| HRM 110 | Introduction to Hospitality and Tourism | 3 | 0 | 3 |
| HRM 124 | Guest Service Management | 2 | 2 | 3 |
| MAT 110 | Mathematical Measurement and Literacy | 2 | 2 | 3 |
| Semester Total: | 11 | 12 | 17 |
Spring Semester I
Summer Semester I
| WBL 111* | Work-Based Learning I | 0 | 10 | 1 |
| | and | | | |
| WBL 121 | Work-Based Learning II | 0 | 10 | 1 |
| | or | | | |
| WBL 112* | Work-Based Learning I | 0 | 20 | 2 |
| Semester Total: | 0 | 20 | 2 |
Fall Semester II
| COM 120 | Intro to Interpersonal Communication | 3 | 0 | 3 |
| | or | | | |
| ENG 112 | Writing/Research in the Disciplines | 3 | 0 | 3 |
| | or | | | |
| ENG 114 | Professional Research & Reporting | 3 | 0 | 3 |
| CUL 230 | Global Cuisines | 1 | 8 | 5 |
| CUL 230A | Global Cuisines Lab | 0 | 3 | 1 |
| CUL 260 | Baking II | 1 | 4 | 3 |
| | and | | | |
| CUL 260A | Baking II Lab | 0 | 3 | 1 |
| | or | | | |
| CUL 280 | Pastry and Confections | 1 | 4 | 3 |
| | and | | | |
| CUL 280A | Pastry and Confections Lab | 0 | 3 | 1 |
| CUL 270 | Garde Manger II | 1 | 4 | 3 |
| CUL 270A | Garde Manger II Lab | 0 | 3 | 1 |
| | or | | | |
| CUL 275 | Catering Cuisine | 1 | 8 | 5 |
| Semester Total: | 6 | 25-26 | 17-18 |
Spring Semester II
| BUS 139 | Entrepreneurship I | 3 | 0 | 3 |
| | or | | | |
| BUS 230 | Small Business Management | 3 | 0 | 3 |
| HRM 220 | Cost Control-Food and Beverage | 3 | 0 | 3 |
| HRM 245 | Human Resource Management-Hospitality | 3 | 0 | 3 |
| | Major Elective | 3 | 0 | 3 |
| | Social Science Elective | 3 | 0 | 3 |
| | Humanities/Fine Arts Elective (3 ,0, 3) | 3 | 0 | 3 |
| Semester Total: | 18 | 0 | 18 |
| Total Hours: | 44 | 82-83 | 74-75 |
Major Elective: Choose from Major Electives below.
Major Electives
Students who plan to earn both the AAS in Culinary Arts (A55150) and the AAS in Hospitality Management (A25110) should successfully complete the following courses for the double major option:
| ACC 120 | Principles of Financial Accounting | 3 | 2 | 4 |
| ACC 149 | Intro to Accounting Spreadsheets | 1 | 2 | 2 |
| BUS 121 | Business Math | 2 | 2 | 3 |
| BUS 137 | Principles of Management | 3 | 0 | 3 |
| BUS 260 | Business Communication | 3 | 0 | 3 |
| HRM 140 | Legal Issues-Hospitality | 3 | 0 | 3 |
| HRM 210 | Meetings and Event Planning | 3 | 0 | 3 |
| HRM 230 | Club & Resort Management | 3 | 0 | 3 |
| HRM 240 | Marketing for Hospitality | 3 | 0 | 3 |
| HRM 280 | Management Problems-Hospitality | 3 | 0 | 3 |
| MKT 223 | Customer Service | 3 | 0 | 3 |
Note: For the Social Science elective, culinary students are encouraged to take either ECO 251 or ECO 252 which is required in the Hospitality Management Program.
Please refer to the AAS Hospitality Management (A25110) program of study for a complete listing of courses and graduation requirements.
*Students who wish to pursue internship and/or Work-Based Learning opportunities through the Disney College Program at Walt Disney World Resort in Florida or Disneyland Resort in California should contact Keith Andreasen, Executive Chef and Culinary Arts Director, or Kelly Greene, Director of Business Programs.