Associate of Arts in Culinary Arts

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Category: 
Associate Degree Programs
The mission of the Culinary Arts Program is to provide students with practical culinary, baking and pastry skills, a strong business foundation to prepare students for high-wage employment and to meet industry demand for trained culinarians and pastry culinarians.

Program Student Learning Outcomes (SLOs):

Upon successful completion of the AA in Culinary Arts program, students will be able to:
 
  1. Demonstrate the attributes of a professional culinarian.    
  2. Apply culinary and baking & pastry fundamentals in the preparation of a variety of food products.    
  3. Use quantitative techniques in business decision making processes in a culinary and bakery setting.    
  4. Manage resources in a commercial culinary and bakery environment.
  5. Sepcialize in the following concentration areas:
    1. Cookery
    2. Baking & Pastry 
 
General Education Requirements
Course Course Name Credits
English (Choose 1)
EN110A Freshman Composition with Instructional Lab 4
EN110 Freshman Composition 3
Course Course Name Credits
FSM145 Culinary and Business Math 3
CS151 Windows Applications 3
PY125 Interpersonal Relations 3
CO125 Introduction to Human Communication and Speech 3
SI110 /110L Environmental Science (3)/Environmental Science Lab (1) 4
Major Requirements
Course Course Name Credits
FSM100 Introduction to the Foodservice Profession 2
FSM105 Foodservice Sustainability 2
FSM110/110L Professional Dining Room Service (2)/    
Professional Dining Room Service Lab (1)
3
FSM115 Purchasing and Receiving 2
FSM120 Food Safety and Sanitation 2
FSM130 Professional Bar and Alcohol Management 3
FSM154 Foodservice Nutrition 3
FSM240 Menu Planning 3
CUL140 Culinary Foundation I 2
CUL160 Culinary Foundation II 2
BAK200 Foundations of Baking and Pastry 2
BAK220 Intermediate Baking and Pastry 2
TOTAL 31
COOKERY TRACK
CUL180 Garde Manger 2
CUL240 Pacific Asian Cuisine 2
CUL299 Culinary Capstone 2
CUL293A Culinary Practicum Part I 2
CUL293B Culinary Practicum Part II 3
TOTAL 11
BAKING & PASTRY TRACK
BAK240 Boulangerie: Advanced Bread Techniques 2
BAK250 Cakes & Dessert Presentation 2
BAK293A Restaurant Desserts & Pastries Practicum 3
BAK293B Breads and Cakes Practicum 3
BAK299 Baking & Pastry Capstone 2
TOTAL 12
COOKERY PROGRAM TRACK TOTAL 61-62
BAKING & PASTRY TRACK TOTAL 62-63