Associate of Arts in Culinary Arts
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DEGREE
Associate of Arts in Culinary Arts
Total Credit Hours: 61-63
About Associate of Arts in Culinary Arts
Culinary Arts Program
The Hospitality industry is one of the fastest-growing segments of our economy and employs over 10 million food service workers in the U.S. The continued expansion of hotels, restaurants and related services has created vast career opportunities in the culinary arts field. The GCC Culinary Arts program is THE PROGRAM that Guam’s top chefs turn to for culinary personnel. Our Associate of Arts in Culinary Arts degree is accredited by the American Culinary Federation (ACF). Program completers earn the ACF Certified Culinarian certification upon graduation.
Program Mission
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 demands for trained culinarians and pastry culinarians.
Program Learning Outcomes
- Demonstrate the attributes of a professional culinarian.
- Apply culinary and baking & pastry fundamentals in the preparation of a variety of food products.
- Use quantitative techniques in business decision-making processes in a culinary and bakery setting.
- Manage resources in a commercial culinary and bakery environment.
- specialize in the following concentration areas:
-
Cookery
-
Baking & Pastry
Student Job Placement Rate:
-
94% of graduates (or 15 of 16) who received an A.A. Culinary Arts degree in 2019 were employed in a job-related field.
-
75% of graduates (or 12 of 16) who received an A.A. Culinary Arts degree in 2020 were employed in a job-related field.
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79% of graduates (or 15 of 19) who received an A.A. Culinary Arts degree in 2021 were employed in a job-related field.
-
88% of graduates (or 14 of 16) who received an A.A. Culinary Arts degree in 2022 were employed in a job-related field.
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84% of graduates (or 11 of 13) who received an A.A. Culinary Arts degree in 2023 were employed in a job-related field.
PROGRAM ACCREDITATION
The American Culinary Federation has awarded the Seven–Year Exemplary status to the Guam Community College Culinary Arts Program for their Associate of Arts in Culinary Arts and as such, program completers earn the ACF Certified Culinarian designation upon graduation. The program is now ACFEF accredited through 2029.
ACFEF Required Program Outcomes
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2023 |
2022 |
2021 |
2020 |
2019 |
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|
Graduation Rate |
Job Placement Rate |
ACF Certification Rate |
Graduation Rate |
Job Placement Rate |
ACF Certification Rate |
Graduation Rate |
Job Placement Rate |
ACF Certification Rate |
Graduation Rate |
Job Placement Rate |
ACF Certification Rate |
Graduation Rate |
Job Placement Rate |
ACF Certification Rate |
|
|
A.A. in Culinary Arts |
81% |
84% |
100% |
80% |
88% |
100% |
80% |
79% |
100% |
75% |
N/A |
100% |
18% |
94% |
100% |
Enrollment in any Culinary Arts technical requirement course requires the student to be declared in Culinary Arts approved by the Department Chairperson.
| 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 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 Foodservice | 2 |
| FSM105 | Foodservice Sustainability | 2 |
| FSM110 | Professional Dining Room Service: Theory | 2 |
| FSM110L | Professional Dining Room Service: Laboratory | 1 |
| FSM115 | Purchasing & Receiving | 2 |
| FSM120 | Food Safety and Sanitation | 2 |
| FSM130 | Professional Bar and Alcohol Management | 3 |
| FSM154 | Foodservice Nutrition | 3 |
| FSM240 | Menu Planning | 3 |
| FSM270 | Restaturant Human Resources Management | 3 |
| CUL140 | Culinary Foundation I | 2 |
| CUL160 | Culinary Foundation II | 2 |
| BAK200 | Foundations of Baking and Pastry | 2 |
| BAK220 | Intermediate Baking and Pastry | 2 |
| Cookery Track | ||
| CUL180 | Garde Manger | 2 |
| CUL240 | Pacific Asian Cuisine | 2 |
| CUL293A | Culinary Practicum Part I | 2 |
| CUL293B | Culinary Practicum Part II | 3 |
| CUL299 | Culinary Capstone | 2 |
| Baking & Pastry Track | ||
| BAK240 | Coulangerie: 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 |
| Program Total | 61-63 | |
2024-2025 College Catalog
Recognizing the necessity for students to succeed in the complex and rapidly changing workplace, Guam Community College offers a general education curriculum that introduces students to major areas of knowledge and methods of inquiry. All degree programs require an interdisciplinary general education component that promotes the development of intellectual skills that enable students to become effective learners and informed citizens. Critical thinking, the use of language and computation, appropriate social skills, global awareness and respect for diverse opinions are among the learning outcomes provided in the general education requirements of each program.
Guam Community College believes that general education provides the academic foundation necessary for students to achieve their life goals. General education is intended to offer students a breadth of quality student learning experiences, encourage their respect for cultural heritage, promote their ethical and responsible social behavior and facilitate their lifelong learning.
The General Education program strives to foster student learning and skill development in civic engagement, critical thinking, understanding of the relationship between the individual and society, information literacy, oral communication, quantitative reasoning, and written communication.
Guam Community College believes that high quality general education opportunities for all citizens are necessary for democratic principles and practices to exist and for a sound economy to flourish. The College continually scrutinizes the general education curriculum in order to assure that all degrees and certificates granted by the College support this vision of general education and that it serves as a means to inspire hope, opportunity and responsibility in all its constituencies.
Requirements for General Education follow the options described below. Students declared prior to fall 2010 will follow the requirements indicated in the applicable catalog in which they first declared their major program at the College.
Notes on General Education requirements
Students are advised to check the requirements for their specific programs before taking General Education courses.
Courses chosen to meet the general education requirements may not be used to meet the Major Requirements of a student’s specific degree program.
The list contains courses with prerequisites, so students should make their choices carefully and thoughtfully. Students may consult a counselor or an academic advisor for guidance in choosing any of the course options listed.
IMPORTANT NOTE: Some programs require different levels of coursework to meet General Education requirements, please review the individual programs for more information.
| GENERAL EDUCATION | ||
| Scope 1: Skills for and Application of Lifelong Learning | ||
| Freshman Composition (Choose one course from the following to meet the required 3-4 credits) | ||
| Course # | Course Name | Credits |
| EN 110 | Freshman Composition | 3 |
| EN110A | Freshman Composition with Instructional Lab | 4 |
| EN 111 | Writing for Research | 3 |
| Mathematics (Choose one course from the following to meet the required 3-4 credits)* | ||
| Course # | Course Name | Credits |
| MA 110A | Finite Mathematics | 3 |
| MA 115 | Fundamentals of College Algebra | 3 |
| MA 161A | College Algebra & Trigonometry I | 3 |
| *Any college-level math will be considered for the completion of this category | ||
| Literacy for Life Skills (Choose one course from the following to meet the required 3 credits) | ||
| Course # | Course Name | Credits |
| CO 110 | Critical Thinking for Civic Engagement | 3 |
| CS 151 | Windows Applications | |
| CS 152 | Macintosh Applications | |
| Scope 2: Broad Comprehension of the Development of Knowledge, Practice and Interpretation | ||
| Humanities & Fine Arts (Choose one course from the following to meet the required 3-4 credits)* | ||
| Course # | Course Name | Credits |
| ASL 100 | American Sign Language I | 4 |
| CH 110 | Chamorro I | 4 |
| ED 265 | Culture & Education in Guam | 3 |
| CO 125 | Introduction to Human Communication and Speech | 3 |
| EN 210 | Introduction to Literature | 3 |
| HI 121 | World Civilization (Pre-historic Time to 1500) | 3 |
| HI 122 | World Civilization (1500 to Present Time) | 3 |
| HI 176 | Guam History | 3 |
| HM 110 | Introduction to Community Services | 3 |
| HM 201 | Social Welfare & Development: Global Challenges | 3 |
| HU 120 | Pacific Cultures | 3 |
| HU 220 | Guam Cultures & Legends | 3 |
| JA 110 | Japanese I | 4 |
| KE 110 | Korean I | 4 |
| PI 101 | Introduction to Philosophy | 3 |
| TH 101 | Introduction to the Theater | 3 |
| VC 101 | Introduction to Visual Communications | 3 |
| *Any foreign language, humanities, or fine arts course will be considered for the completion of this category | ||
| Natural & Physical Sciences (Choose one course and the corresponding lab from the following to meet the required 4 credits)** | ||
| Course # | Course Name | Credits |
| SI 101/101L | Introduction to Chemistry (3) & Introduction to Chemistry Laboratory (1) | 4 |
| SI 103/103L | Introduction to Marine Biology (3) & Introduction to Marine Biology Laboratory (1) | |
| SI 105/105L | Introduction to Physical Geology (3) & Introduction to Physical Geology Laboratory (1) | |
| SI 110/110L | Environmental Biology (3) & Environmental Biology Laboratory (1) | |
| SI 141 | Applied Physics I | |
| SI 150/150L | Introduction to Microbiology (3) & Introduction to Microbiology Laboratory (1) | |
| SI131/131L | Human Anatomy & Physiology I (3) & Human Anatomy & Physiology I Laboratory (1) | |
| SI132/132L | Human Anatomy & Physiology II (3) & Human Anatomy & Physiology II Laboratory (1) | |
| **The exception to this would be SI141 which does not include a laboratory requirement | ||
| Scope 3: Preparation for and Acceptance of Responsible Participation in Civil Society | ||
| Social & Behavioral Sciences (Choose one course from the following to meet the required 3 credits) | ||
| Course # | Course Name | Credits |
| EC 110 | Principles of Economics | 3 |
| PS140 | American Government | 3 |
| PY 100 | Personal Adjustment | 3 |
| PY 120 | General Psychology | 3 |
| PY 125 | Interpersonal Relations | 3 |
| SO 130 | Introduction to Sociology | 3 |
| CJ 100 | Introduction to Criminal Justice | 3 |
| WG 101 | Introduction to Women and Gender Studies | 3 |
| *Any social and behavioral science course will be considered for the completion of this category | ||
| Minimum General Education Requirements | 19 | |
2024-2025 College Catalog
This suggested sequence of courses is based on the 2024-2025 College Catalog.
| Year 1 | ||||||
| Semester 1 | Semester 2 | |||||
| Course | Course Name | Credits | Course | Course Name | Credits | |
| EN___ | English Requirement | 3-4 | CO125 | Introduction to Human Communication and Speech | 3 | |
| FSM145 | Culinary Math | 3 | PY125 | Interpersonal Relations | 3 | |
| FSM100 | Introduction to the Foodservice Profession | 2 | CS151 | Windows Applications | 3 | |
| FSM105 | Foodservice Sustainability | 2 | CUL140 | Culinary Foundation I | 2 | |
| FSM110 | Professional Dining Room Service: Theory | 2 | CUL160 | Culinary Foundation II | 2 | |
| FSM110L | Professional Dining Room Service: Laboratory | 1 | FSM115 | Purchasing & Receiving | 2 | |
| FSM120 | Food Safety & Sanitation | 2 | Total | 15 | ||
| Total | 15-16 | |||||
| Year 2 | ||||||
| Semester 3 | Semester 4 | |||||
| Course | Course Name | Credits | Course | Course Name | Credits | |
| SI110/ 110L |
Environmental Science (3)/Environmental Science Lab( 1) | 4 | FSM130 | Professional Bar and Alcohol Management | 3 | |
| FSM154 | Foodservice Nutrition | 3 | FSM240 | Menu Planning | 3 | |
| BAK200 | Foundations of Baking & Pastry | 2 | Baking Track | |||
| BAK220 | Intermediate Baking & Pastry | 2 | BAK240 | Boulangerie: Advanced Bread Techniques | 2 | |
| Baking & Pastry Track | BAK250 | Cakes & Dessert Presentation | 2 | |||
| BAK293A | Restaurant Desserts & Pastries Practicum | 3 | BAK293B | Breads and Cakes Practicum | 3 | |
| Cookery Track | Cookery Track | |||||
| CUL293A | Culinary Practicum Part I | 2 | CUL180 | Garde Manger | 2 | |
| CUL240 | Pacific Asian Cuisine | 2 | ||||
| CUL293B | Culinary Practicum Part II | 3 | ||||
| Total | 13-14 | Total | 13 | |||
| Year 3 | ||||||
| Semester 5 | ||||||
| Course | Course Name | Credits | ||||
| FSM270 | Foodservice Human Resource Management | 3 | ||||
| Baking & Pastry Track | ||||||
| BAK299 | Baking & Pastry Capstone | 2 | ||||
| Cookery Track | ||||||
| CUL299 | Culinary Capstone | 2 | ||||
| Total | 5 | |||||
| Program Total | 61-63 | |||||
2024-2025 College Catalog
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