A.A.S. - Occupational Degree
Students will develop more advanced skills necessary to compete for a position in a restaurant, school, hospital, or nursing facility. In addition, the student would be capable of pursuing the option of developing a restaurant, catering business or personal chef career. Students will be required to obtain a ServSafe Managers card and become certified through the American Culinary Federation as a CC, (Certified Culinarian).
Graduates will demonstrate advanced knowledge in Culinary Arts which will prepare them for a position within the food service industry.
- Identify tool and equipment used in the production kitchen.
- Identify the major hazards, sources and opportunities for contamination in a food service operation.
- Demonstrate basic skills in menu planning.
- Demonstrate knife, hand tool and equipment use, cleaning, and maintenance.
- Demonstrate skill in scaling.
- Identify tools and equipment used in the Production Kitchen.
- Utilize fundamental skills in preparation of various types of International Cuisine.
- Communicate successfully with the customer on design, production, service, staff, and include a formal quote for services
- Perform basic math needed for food cost controls.
- Demonstrate professionalism through appropriate grooming, punctuality and attendance.
- Demonstrate how to cook and prepare healthy foods on a regular basis.
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.
First Semester: Fall
|CUL 141||Basic Culinary Arts 1||3||Major Requirement|
|CUL 143||ServSafe Prep and Exam||2||Major Requirement|
|CUL 144||Menu Planning||1||Major Requirement|
|ENT 100||Introduction to Entrepreneurship||3||Departmental Requirement|
ENG 101 or ENG 107
Introduction to Composition
Freshman Composition 1/GE
|MAT 142||College Mathematics with Applications OR approved higher level math||3||GE- Mathematics|
Second Semester: Spring
|CUL 146||Saucier & Meat Fabrication||3||Major Requirement|
|CUL 147||Baking 1||3||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|
|ENG 102||Freshman Composition 2/GE|
Third Semester: Fall
|CUL 241||Basic Culinary Arts 2||3||Major Requirement|
|CUL 258||Advance Cuisine||5||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|
Fourth Semester: Spring
|CUL 251||Catering||3||Major Requirement|
|CUL 253||Food & Beverage Management||3||Major Requirement|
|CUL 259||Field Experience||7||Major Requirement|
|NTR 201||Nutrition||3||Departmental Requirement|
|ECN 100||Introduction to Economics/GE* (recommended)||3||GE- Social/Behavioral Science|