The Associate of Applied Science in Culinary Arts prepares students for entry-level positions in the rapidly expanding and varied foodservice, hospitality, and tourism industry. Graduates can quickly advance in career opportunities because of their formal training and education.
Career possibilities available to graduates of the culinary arts program include positions in restaurants, bakeries, hotels, and institutions. Additionally, a wide variety of management positions are available to graduates.
The Associate of Applied Science in Culinary Arts is accredited by the American Culinary Federation Education Foundation's Accrediting Commission. Upon completion of the program, students are eligible to obtain the Certified Culinarian designation through the American Culinary Federation.
Admission Requirements
- Complete the Admission Requirements for Associate Degrees.
Graduation Requirements
- Complete the General University Requirements for Associate Degrees.
- Complete the General Education Requirements for Associate of Applied Science Degrees.
- Complete the following major requirements:
| Code | Title | Credits |
|---|---|---|
| CA A101 | The Hospitality Industry: Careers, Trends, and Practices | 2 |
| CA A103 | Culinary Skill Development Laboratory | 4 |
| CA A104 | Sanitation | 2 |
| CA A107 | Procurement and Cost Control | 3 |
| CA A111 | Bakery Skill Development Laboratory | 4 |
| CA A114 | Beverage Management 1 | 3 |
| CA A201 | A la Carte Kitchen | 4 |
| CA A202 | Advanced Bakery | 4 |
| CA A223 | Catering Management | 3 |
| CA A224 | Hospitality Service | 3 |
| CA A225 | Hospitality Concept Design | 3 |
| CA A230 | Foodservice Management | 3 |
| CA/DN A270 | Culinary Nutrition | 3 |
| CA A295 | Foodservice Internship | 3 |
| CA A490 | Current Topics in Food and Hospitality 2 | 1-6 |
| Total | 45-50 | |
- 1
Or advisor approved elective.
- 2
Must complete a minimum of 1 credit of CA A490.
A minimum of 60 credits is required for the degree.
Program Student Learning Outcomes
Students graduating with an Associate of Applied Science in Culinary Arts will be able to:
- Apply theories and concepts of baking and demonstrate required techniques in a commercial bakery.
- Apply theories and concepts of cooking and demonstrate required techniques in a commercial kitchen.
- Demonstrate proficiency in sanitation and safety codes and apply procedures necessary to maintain a safe foodservice facility.
- Analyze food cost and implement necessary controls to maintain costs and ensure profitability.
- Demonstrate the ability to use human resource management and facility operation management to ensure customer service and profitability.
Sample Plan
The academic plan below is one pathway through the degree/certificate. It includes all requirements, taking into account recommendations from program faculty. Each student’s plan may vary according to their initial course placement, intended course load, additional majors and/or minors, and their placement into required prerequisite courses. Any change in the plan below can have an unforeseen impact on the rest of the plan. Therefore, it is very important to meet with your academic advisor to verify your personal academic plan.
Please review the following terms, definitions, and resources associated with the sample academic plan below.
- Each course in the far left column links to a pop-up bubble with a course description, prerequisite requirements, and associations with university requirements. For example, if a course fulfills a general education requirement, you will see that in the pop-up bubble.
- GER: indicates a General Education Requirement. GERs that also count toward degree/certificate requirements appear as a specific course in the plan. For these courses, "GER" is not indicated explicitly in the table, but if you click on the course, you will see the course's GER status in the pop-up bubble.
- Program Elective: indicates a specific course selection determined by program faculty to fulfill a degree/certificate requirement. Students should seek assistance from their academic advisor.
- Elective: indicates an open selection of 100-400 level university courses to fulfill elective credits needed to meet the minimum total credits toward the degree/certificate.
- Upper Division Program Elective: indicates a specific 300-400 level course selection determined by the program faculty to fulfill a degree/certificate requirement. Students should seek assistance from their academic advisor.
- Upper Division Elective: indicates an open selection of 300-400 level courses to fulfill elective credits needed to meet the minimum total credits toward the degree/certificate. These courses must be upper division in order to meet General University Requirements for the particular degree/certificate type.
| First Year | ||
|---|---|---|
| Fall | Credits | |
| CA A101 | The Hospitality Industry: Careers, Trends, and Practices | 2 |
| CA A104 | Sanitation | 2 |
| CA A107 | Procurement and Cost Control | 3 |
| MATH A104 | Technical Mathematics | 3 |
| WRTG A111 | Writing Across Contexts | 3 |
| Program Elective | 1 | |
| Credits | 14 | |
| Spring | ||
| CA A103 | Culinary Skill Development Laboratory | 4 |
| CA A201 | A la Carte Kitchen | 4 |
| COMM A235 | Small Group Communication | 3 |
| WRTG A212 | Writing and the Professions | 3 |
| Program Elective | 1 | |
| Credits | 15 | |
| Second Year | ||
| Fall | ||
| CA A111 | Bakery Skill Development Laboratory | 4 |
| CA A114 | Beverage Management | 3 |
| CA A202 | Advanced Bakery | 4 |
| CA A225 | Hospitality Concept Design | 3 |
| CA A270 | Culinary Nutrition | 3 |
| Program Elective | 1 | |
| Credits | 18 | |
| Spring | ||
| CA A223 | Catering Management | 3 |
| CA A224 | Hospitality Service | 3 |
| CA A230 | Foodservice Management | 3 |
| CA A295 | Foodservice Internship | 3 |
| CA A490 | Current Topics in Food and Hospitality | 1 |
| Credits | 13 | |
| Total Credits | 60 | |