Culinary Arts
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).
Program Purpose
Graduates will demonstrate advanced knowledge in Culinary Arts which will prepare them for a position within the food service industry.
Learning Outcomes
- 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.
Program Map
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.
Semester One (Fall or Spring): 1st 8-Weeks
| Course | Course Title | Credits | Area |
|---|---|---|---|
| CUL 141 | Basic Culinary Arts 1 | 3 | Major Requirement |
| CUL 143 | ServSafe Prep and Exam | 2 | Major Requirement |
| CUL 146 | Saucier and Meat Fabrication | 3 | Major Requirement |
| CUL 147 | Baking 1 | 3 | Major Requirement |
| CUL 149 | Garde Manger 1 | 3 | Major Requirement |
| CUL 253 | Food and Beverage Management | 3 | Major Requirement |
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All of the above courses are offered during Fall and Spring semesters as 1st 8-week courses. For more information, visit the Self-Service schedule of classes. After completing the above courses, students will earn the Culinary Arts Level 1-CERT Occupational Certificate.
Semester One (Fall or Spring): 2nd 8-Weeks
| Course | Course Title | Credits | Area |
|---|---|---|---|
| CUL 144 | Menu Planning | 1 | Major Requirement |
| CUL 241 | Basic Culinary Arts 2 | 3 | Major Requirement |
| CUL 247 | Baking 2 | 3 | Major Requirement |
| CUL 249 | Garder Manger 2 | 3 | Major Requirement |
| CUL 251 | Catering | 3 | Major Requirement |
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All of the above courses are offered during Fall and Spring semesters as 2nd 8-week courses. For more information, visit the Self-Service schedule of classes.
Semester Two (Fall or Spring)
| Course | Course Title | Credits | Area |
|---|---|---|---|
| CUL 258 | Advanced Cuisine* | 5 | Major Requirement |
| CUL 259 | Field Experience* | 7 | Major Requirement |
| SPC 110 | Introduction to Speech Communications/GE | 3 | GE-Oral Communication |
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*After completing 2nd 8-week courses above and CUL 258/CUL 259, students will earn the Culinary Arts Level 2-CERT Occupational Certificate.
Semester Three (Fall or Spring)
| Course | Course Title | Credits | Area |
|---|---|---|---|
| ENG 101 or ENG 107 |
Freshman Composition I/GE | 3 | GE-Written Communication |
| MAT 105 | Math for Applied Sciences/GE (or higher-level math) | 3 | GE-Quantitative Reasoning |
| AGS 101 | Solving Problems of the World/GE (recommended) | 3 | GE- Arts & Humanities |
| PLS 108 | Plants and People/GE | 4 | GE-Natural Sciences |
| PSY 101 | Introduction to Psychology/GE (recommended) | 3 | GE-Social & Behavioral Sciences |
| POS 110 | American Politics/GE (recommended) | 3 | GE-Institutions in the Americas |
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