Culinary Arts Associate Degree – CA43

Program Description:

The Culinary Arts Degree program is a sequence of courses that prepares students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment. Program graduates receive a Culinary Arts Degree. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.

Entrance dates: Each semester

Program admission requirements:

Minimum Test Scores

ACCUPLACER – Sentence Skills70COMPASS – Writing62
Reading Comp.64Reading 79
Elem. Algebra57Algebra37

High School diploma or equivalent required for admission.

Provision of a health certificate documenting adequate health including the ability to lift 50 pounds, to do prolonged standing and to tolerate heat is required. Documentation of a negative tuberculosis skin test or chest X-ray is required.

Credits required for graduation: 65

Culinary Arts Associate Degree Curriculum Essential Courses

General Education Core Courses 15 credits

Contact program advisor for program-specific courses, and see course options for each Area.

Area I - Language Arts/Communications

ENGL 1101Composition and Rhetoric

3

Area II - Social/Behavioral Sciences

XXXX xxxxSocial/Behavioral Science course

3

Area III - Natural Sciences/Mathematics

MATH 1111College Algebra

3

Area IV - Humanities/Fine Arts

XXXX xxxxHumanities/Fine Arts course

3

Program-Specific Gen. Ed. Course Requirements (3)

An additional 3 cr. must be taken from Area I, II, III or IV

Occupational Courses 50 credits

COMP 1000Introduction to Computer Literacy

3

CUUL 1000Fundamentals of Culinary Arts

4

CUUL 1110Culinary Safety and Sanitation

2

CUUL 1120Principles of Cooking

6

CUUL 1220Baking Principles

4

CUUL 1320Garde Manger

4

CUUL 1129Fundamentals of Restaurant Operations

4

CUUL 1370Culinary Nutrition and Menu Development

3

CUUL 2160Contemporary Cuisine

4

CUUL 1400Basic Nutrition

3

CUUL 1420Marketing & Customer Service

3

Select from one of two following practicum or advanced culinary courses for a min. of 6 cr.

CUUL 2130Culinary Practicum and Leadership

6

CUUL 2140Advanced Baking and International Cuisine

6

Select from one of two following courses for a min. of 3 cr.

MGMT 1115Leadership

3

CUUL 2190Principles of Leadership

3