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

  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. 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.

  • 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.

  • 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.
 




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ACFEF Required Program Outcomes
 

 

2023

2022

2021 

2020

2019

 

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




HS140 Menu Planning

This course is designed to provide students with an understanding of menu planning; its qualities and importance in a foodservice operation. Students will learn how to plan, write, and adjust menus for individuals with different needs and plan menus for a variety of foodservice operation.

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CUL240 Pacific and Asian Cuisine

This class is offered to introduce culinary students to the myriad of foods from the different cultures and styles of cookery of the Pacific region and Asia. The course introduces iconic cuisines from the various islands and countries most familiar to the island.

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CUL200 Basic Baking I: Breads and Baking

This course is a study of the fundamentals of baking including, dough, quick breads and basic items made in a bakery. It focuses on the basic principles behind formulas – ratios, sequence, time and temperature-and how these factors impact all quality – baked products. Students will learn each step in the process of bread making including the science of bread production, the measuring of ingredients, and the proper evaluation of recipes. Techniques on the preparation of breads commonly produced in bakeries will also be introduced.

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Foodservice Management

The Foodservice Management Program aligns with the National Restaurant Association (NRA) ManageFirst - a curriculum that is framed around a set of knowledge and skills identified by the restaurant industry as important for a successful career in the foodservice industry. By completing the NRA required 800-hour work experience, graduates have the option to earn the NRA ManageFirst Professional (MFP) or the Foodservice Management Professional (FMP) credential.

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Associate of Science in Supervision & Management

The Supervision and Management program prepares students for entry-level positions and employment in the field of supervision and management. The program is designed for students who want to learn, update and augment existing knowledge and skills and/or acquire cutting-edge technical and managerial skills; it is also designed for current and future leaders, supervisors, and managers who desire the latest skills to be effective and productive in their respective fields.

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Associate of Science in Marketing

The Associate of Science Degree in Marketing provides students with the knowledge and skills required to obtain career-sustaining employment in a marketing profession. Among the many career opportunities in marketing are account executive, buyer, merchandiser, brand manager, retail supervisor, advertising assistant, market researcher, and social media marketing coordinator. The marketing program will equip students with the experience and technical skills necessary for rapid progression into mid-management positions.

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