Culinary Arts Associate Degree
The culinary arts program emphasizes technical and theoretical knowledge combined with the ractical application of basic food preparation and service techniques, sanitation, equipment use, and safety. Upon successful completion of the program, graduates are eligible for ACF certification at the level of Certified Culinarian. The program is accredited by the American Culinary Federation Accrediting Commission.
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General Core Courses
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Course Number |
Course Name |
Hours |
| General Core Courses |
25 |
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| General Core Elective Courses |
5 |
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| Total core Hours |
30 |
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Occupational Courses |
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Course Number |
Course Name |
Hours |
| SCT101 | Computer Concepts and Applications |
3 |
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CUL100 |
Professionalism in Culinary Arts |
3 |
| CUL110 | Food Service Sanitation and Safety |
3 |
| CUL112 | Principles of Cooking |
6 |
| CUL114 | American Regional Cuisine |
5 |
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CUL116 |
Food Service Purchasing and Control |
3 |
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CUL121 |
Baking Principles I |
5 |
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CUL122 |
Baking Principles II |
5 |
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CUL127 |
Banquet Preparation and Presentation |
4 |
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CUL129 |
Front of the House Services |
3 |
| CUL130 | Pantry, Hors d'oeuvres and Canapes |
5 |
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CUL132 |
Garde Manger |
5 |
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CUL133 |
Food Service Leadership and Decision Making |
5 |
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OR |
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MSD103 |
Leadership and Decision Making |
(5) |
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CUL137 |
Nutrition and Menu Development |
3 |
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CUL215 |
Contemporary Cuisine I |
5 |
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CUL220 |
Contemporary Cuisine II |
5 |
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CUL216 |
Practicum/Internship ( all courses must be completed) |
11 |
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OR |
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CUL124 |
Restaurant and Hotel Baking |
(6) |
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AND |
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CUL224 |
International Cuisine |
(6) |
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Total Credit Hours |
109 |
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