This program is designed to prepare a student for a career in food service. With the advent of cooking television networks and the foodie movement, culinary arts professionals are in demand and top of mind. This profession is challenging and high-energy, with the opportunity for creativity and freedom.

Our certificates and associate degree programs will prepare you to advance in your current career, move into a new job in the workforce, or start your own catering, restaurant or personal chef business. Graduates will learn a wide range of skills and gain industry specific experience in:

  • Demonstrate quality food selection and preparation.
  • Identify the major hazards, sources and opportunities for contamination in a food service operation.
  • Demonstrate methods of cooking including roasting, broiling, grilling, sauteing, frying, braising, stewing.
  • Identify and prepare glazes, syrups, fillings, creams, ganache, praline, and other sweet sauces, and frostings.
  • Apply the U.S. Dietary Guidelines and Food Pyramid to food choices and demonstrate how to cook and prepare healthy foods on a regular basis.
  • Demonstrate basic skills in menu planning.
  • Utilize advanced skills in preparation of various types of Cuisine.
  • Communicate successfully with the customer on design, production, service, staff, and include a formal quote for catering services and perform basic math needed for food cost controls.

Programs

Click on a program to get more information.

AAS in Culinary Arts

Recommended Program Map / Program Requirements

The recommended plan below meets the requirements to complete this program.  For official requirements, visit the AWC Catalog. If the recommended classes listed below don’t fit your schedule or interests, you can take alternate classes. 

To get started on your personalized Academic Plan, visit the Academic Planning page or schedule an appointment to meet with an advisor.

First Semester: Fall

Course Course Title Credits Area
CUL 141 Basic Food Selection, Preparation and Garde Manger 4 Major Requirement
CUL 143 Sanitation 1.5 Major Requirement
CUL 144 Menu Planning 1.5 Major Requirement
ENT 100 Introduction to Entrepreneurship 3 Departmental Requirement

ENG 100

or

ENG 101 or ENG 107

Introduction to Composition

or

Freshman Composition 1/GE

GE- Composition
MAT 142 College Mathematics with Applications OR approved higher level math 3 GE- Mathematics
    16  

Second Semester: Spring

Course Course Title Credits Area
CUL 146 Production Kitchen 1 ( Hot Foods ) 4 Major Requirement
CUL 147 Production Kitchen 2 (Baking and Pastry) 4 Major Requirement
HRM 100 Introduction to Hospitality 3 Departmental  Requirement
PLS 100 Plant Science/GE (recommended) 4 GE- Physical/Biological Science
ENG 101 or ENG 107 Freshman Composition 1/GE 3 GE- Composition
or      
ENG 102 Freshman Composition 2/GE    
    18  

Third Semester: Fall

Course Course Title Credits Area
CUL 246 Production Kitchen 3 (American Regional Cuisine) 4 Major Requirement
CUL 248 Production Kitchen 4 (International Cuisine) 4 Major Requirement
MGT 250 Personnel Supervision 3 Departmental Requirement
ENG 281 Film Studies/GE (recommended) 3 GE- Arts/Humanities
CIS 120 Introduction to Computer Information Systems/GE (recommended) 3 GE- Additional Courses
    17  

Fourth Semester: Spring

Course Course Title Credits Area
CUL 251 Catering - Planning, Production and Dining room 4 Major Requirement
CUL 253 Food Costing, Purchasing and Inventory Control 3 Major Requirement
CUL 259 Culinary Arts Field Experience 4 Major Requirement
NTR 201 Nutrition 3 Departmental Requirement
ECN 100 Introduction to Economics/GE* (recommended) 3 GE- Social/Behavioral Science
    17  

Culinary Arts (General Education Emphasis)

Recommended Program Map / Program Requirements

The recommended plan below meets the requirements to complete this program.  For official requirements, visit the AWC Catalog. If the recommended classes listed below don’t fit your schedule or interests, you can take alternate classes. 

To get started on your personalized Academic Plan, visit the Academic Planning page or schedule an appointment to meet with an advisor.

Equal Opportunity Employer/Program

Auxiliary aids and services are available upon request to individuals with disabilities.  Rev. 09/2019

First Semester: Fall

Course Course Title Credits Area
CUL 141 Basic Food Selection, Preparation and Garde Manger 4 Major Requirement
CUL 143 Sanitation 1.5 Major Requirement
CUL 144 Menu Planning 1.5 Major Requirement
HRM 100 Introduction to Hospitality 3 Departmental Requirement
ENG 101 or ENG 107 Freshman Composition/GE 3 GE- Composition
MAT 142 College Mathematics with Applications OR approved higher level math 3 GE- Mathematics
CIS 120 Introduction to Computer Information Systems/GE (recommended) 3 GE-Additional Courses
    19  

Second Semester: Spring

Course Course Title Credits Area
CUL 146 Production Kitchen 1 ( Hot Foods ) 4 Major Requirement
CUL 147 Production Kitchen 2 (Baking and Pastry) 4 Major Requirement
NTR 201 Nutrition 3 Departmental Requirement
ENG 102 or ENG 108 Freshman Composition/GE 3 GE- Composition
AGS 101 Solving Problems of the World/GE (recommended) 3 GE-Humanities
PLS 100 Plant Science/GE (recommended) 4 GE- Physical/Biological Science
    21  

Third Semester: Fall

Course Course Title Credits Area
CUL 246 Production Kitchen 3 (American Regional Cuisine) 4 Major Requirement
CUL 248 Production Kitchen 4 (International Cuisine) 4 Major Requirement
ENG 281 Film Studies/GE (recommended) 3 GE- Arts
GEO 105 World Regional Geography/GE (recommended) 3 GE- Social/Behavioral Science
SPC 215 Public Speaking/GE (recommended) 3 GE- Additional Courses
    17  

Fourth Semester: Spring

Course Course Title Credits Area
CUL 251 Catering - Planning, Production and Dining Room 4 Major Requirement
CUL 253 Food Costing, Purchasing and Inventory Control 3 Major Requirement
CUL 259 Culinary Arts Field Experience 4 Major Requirement
HIS 111 World History Since 1500/GE (recommended) 3 GE- Social/Behavioral Science
ENV 101 Environmental Science/GE (recommended) 4 GE- Physical/Biological Science
    18  

 

Culinary Arts with a Focus in Entrepreneurship

Recommended Program Map / Program Requirements

The recommended plan below meets the requirements to complete this program.  For official requirements, visit the AWC Catalog. If the recommended classes listed below don’t fit your schedule or interests, you can take alternate classes. 

To get started on your personalized Academic Plan, visit the Academic Planning page or schedule an appointment to meet with an advisor.

Equal Opportunity Employer/Program

Auxiliary aids and services are available upon request to individuals with disabilities.  Rev. 09/2019

First Semester: Fall

Course Course Title Credits Area
CUL 141 Basic Food Selection, Preparation and Garde Manger 4 Major Requirement
CUL 143 ServSafe and Sanitation 1.5 Major Requirement
CUL 144 Menu Planning 1.5 Major Requirement
ENT 100 Introduction to Entrepreneurship 3 Departmental Requirement
    10  

Second Semester: Spring

Course Course Title Credits Area
CUL 146 Production Kitchen 1 (Hot Foods) 4 Major Requirement
CUL 147 Production Kitchen 2 (Bakery/Pastry) 4 Major Requirement
ENT 220 Marketing the Entrepreneurial Venture 3 Departmental Requirement
NTR 201 Nutrition 3 Major Requirement
    14  

Third Semester: Fall

Course Course Title Credits Area
CUL 259 Culinary Arts Field Experience 4 Major Requirement
MGT 250 Personnel Supervision 3 Major Requirement
ENT 240 Business Plan Development 3 Departmental Requirement
    10  

Culinary Arts

Recommended Program Map / Program Requirements

The recommended plan below meets the requirements to complete this program.  For official requirements, visit the AWC Catalog. If the recommended classes listed below don’t fit your schedule or interests, you can take alternate classes. 

To get started on your personalized Academic Plan, visit the Academic Planning page or schedule an appointment to meet with an advisor.

Equal Opportunity Employer/Program

Auxiliary aids and services are available upon request to individuals with disabilities.  Rev. 09/2019

First Semester: Fall

Course Course Title Credits Area
CUL 141 Basic Food Selection, Preparation and Garde Manger 4 Major Requirement
CUL 143 ServSafe and Sanitation 1.5 Major Requirement
CUL 144 Menu Planning 1.5 Major Requirement
    7  

 

Second Semester: Spring

Course Course Title Credits Area
CUL 146 Production Kitchen 1 (Hot Foods) 4 Major Requirement
CUL 147 Production Kitchen 2 (Bakery/Pastry) 4 Major Requirement
    8  

Third Semester: Fall

Course Course Title Credits Area
CUL 259 Culinary Arts Field Experience 4 Major Requirement
MGT 250 Personnel Supervision 3 Major Requirement
NTR 201 Nutrition 3 Major Requirement
    10  

Explore the Program & Lab

AWC’s Culinary lab allows students to spend all of their time in the classroom engaged in hands-on learning and creating culinary masterpieces.

Career Overview & Job Outlook

Successful completion of the culinary program or certificates may lead to employment in a variety of different occupations and industries. Below are examples of related occupations and annual median wages*.

Cafeteria Cook
Monitor and record food temperatures to ensure food safety; cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served; wash pots, pans, dishes, utensils, or other cooking equipment; rotate and store food supplies.
$27,750
Private Chef
Plan menus according to employers' needs and diet restrictions; stock, organize, and clean kitchens and cooking utensils; cool, package, label, and freeze foods for later consumption and provide instructions for reheating; peel, wash, trim, and cook vegetables and meats, and bake breads and pastries; keep records pertaining to menus, finances, and other business-related issues.
$37,870
Chef/Head Cook
Monitor sanitation practices to ensure that employees follow standards and regulations; check the quality of raw or cooked food products to ensure that standards are met; estimate amounts and costs of required supplies, such as food and ingredients; instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food; supervise or coordinate activities of cooks or workers engaged in food preparation.
$51,530
Food Service Managers
Keep records required by government agencies regarding sanitation or food subsidies; investigate and resolve complaints regarding food quality, service, or accommodations; maintain food and equipment inventories, and keep inventory records; monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner; schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
$53,320

Contact Information

Tracy Knudson
Senior Secretary, Career and Technical Education
(928) 317-7107

Chef Robert Gedeon
Professor of Culinary Arts
(928) 344-7737