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5413C24D-CCC2-47DE-B828-281E3529B98A
Culinary Arts, Associate in Applied Science
The Culinary Arts, Associate in Applied Science degree will prepare students for entry into the culinary field and enable incumbent workers to enhance their skills within their current position, or prepare for increased responsibilities. Students will receive a strong foundation in the many facets and professional settings of food service from culinary basics to food preparation and cooking techniques, baking, nutrition, safety and sanitation, cost controls and front of house management. Graduates will be prepared for employment in the culinary industry at above entry level.
A minimum of 61 credits is required for graduation.
Requirements
Recommended Course Sequence/Pathway Culinary Arts, Associate in Applied Science
Year 1 Fall
| CLN101 | Introduction to Culinary Arts | 3 | |
| CLN102 | Applied Culinary Techniques I | 4 | |
| CLN107 | Introduction to Bake Shop | 3 | |
| ENG101 | English Composition I | 3 | |
Year 1 Spring
| BIO103 | Human Nutrition & Health | 3 | Science Technology Intensive |
| CLN202 | Applied Culinary Techniques II | 4 | |
| CLN208 | Pastry Techniques | 3 | |
| CLN250 | Culinary Internship | 3 | Written Communication Intensive |
| Humanities Elective | See Elective Advice | 3 | |
Year 2 Fall
Year 2 Spring
Total Credit Hours: 61