Culinary Arts, Associate of Applied Science

Requirements

Related Instruction Requirements: 9

See the graduation requirements for the Associate of Applied Science degree.

Program Requirements: 81

First Year

Fall Term

CA 101Culinary Arts Practicum I

7

CA 111Foodservice Safety and Sanitation

1

CA 112Stations, Tools, & Culinary Techniques

3

Entrance and continuation into the Culinary program will depend upon the written final exam of week one in CA 112. Students must score at least an 80% or better on the exam in order to continue on into the program. Students will be ranked in order by test score with the top 20 students making the program. This includes fully admitted and waitlisted students.

Winter Term

CA 102Culinary Arts Practicum II

8

CA8. 350Banquets & Buffets Lab A

1

CA8. 302Applied Math for Culinary Arts

3

CA 8.302 satisfies the Computation related instruction requirement.

Spring Term

CA 103Culinary Arts Practicum III

8

CA8. 351Banquets & Buffets Lab B

2

CA8. 373Costings

1

COMM 218Interpersonal Communication

3

COMM 218 satisfies the Communication related instruction requirement.

Second Year

Fall Term

CA8. 321Advanced Cooking Management I

7

CA8. 354Banquets & Buffets Lab E

1

CA8. 368Creating the Menu

2

CA8. 409Meats

3

Winter Term

CA8. 322Advanced Cooking Management II

7

CA8. 341Soups and Sauces

3

CA8. 352Banquets & Buffets Lab C

1

CA8. 355Banquet & Buffet Planning

2

CA8. 414Presentation/Garde Manger

2

Spring Term

CA8. 301Culinary Arts Career Planning

1

CA8. 309Purchasing for Chefs

2

CA8. 323Adv Cooking Management III

7

CA8. 353Banquets & Buffets Lab D

2

Human Relations

3

See the AAOT degree section for a list of courses which satisfy the Cultural Literacy requirement. These courses also meet the Human Relations related instruction requirement.

Select 10 credits of the following approved electives

BA 101Introduction to Business

6

PE 231Lifetime Health & Fitness

3

CA8. 344Beer & Food Pairing

3

CA8. 354Banquets & Buffets Lab E

1

CA8. 380Plated Desserts

3

CA8. 381Fruit Desserts and Laminated Doughs

3

CA8. 382Chocolate, Confections and Frozen Desserts

3

CA8. 383The Breads of France

3

CA8. 384Advanced Cakes and Pastries

3

CA8. 385Advanced Breads

3

CA8. 421World Cuisine

2

CA8. 386Preserving & Canning Harvest

2

Students are strongly encouraged to take CA 8.354 Banquets & Buffets Lab E during fall term.

Students are advised to speak with a faculty advisor about approved elective coursework.

Total Credit Hours: 90