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.
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 |
3 | 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 |