Culinary Arts - Associate of Applied Science (AAS)

Description

The Culinary Arts Associate of Applied Science is designed to expose students to the step-by-step process, from foundation to advanced skills, of classical and contemporary culinary techniques and to serve as a competency-based learning experience that prepares students for a successful career in the hospitality industry.

This program is accredited by the American Culinary Federation

Program Learning Outcomes

Upon successful completion of the program, students will be able to:

  1. Synthesize the process of classical and contemporary cooking techniques and demonstrate proficiently.
  2. Apply flavor profiling, ingredient selection, nutrition, and presentation principles.
  3. Demonstrate proficiency in the use of culinary industry-specific equipment.
  4. Apply diligent food and beverage management, leadership, customer service, and interpersonal skills.
  5. Identify and apply rigorous food safety and sanitation practices.
  6. Demonstrate basic measuring, conversion, food costing, and yield management practices.
  7. Demonstrate proficiency in the use of culinary industry-specific communication.

ENTRANCE REQUIREMENTS

Academic Entrance Requirements

  • Completion of or concurrent enrollment in WR 121 Academic Composition or BA 214 Business Communications
  • Completion of MTH 015 Basic Mathematics or minimum placement Math Level 7

ADDITIONAL PROGRAM COSTS (BEYOND STANDARD TUITION/FEES AND TEXTBOOKS)

Material Costs

  • Oregon Liquor Control Commission service permit: $28.65
  • Knives, uniforms, and additional supplies: approximately $1,500

Enrollment Fees

  • Specified courses: $185 per credit fee for lab and consumable materials (see program requirements for courses with these fees indicated with: courses1)

Course Requirements

Course Title Credits
Core Requirements
BAK 101Introduction to Baking & Pastry 14
CUL 102Food Safety and Sanitation2
CUL 104Applied Math for Culinary Arts4
CUL 110Culinary Foundations I 14
CUL 140Culinary Foundations II 14
CUL 170Culinary Foundations III 14
CUL 180Modern Garde Manger 14
CUL 200Comprehensive Kitchen Operations for the Restaurant Industry5
CUL 220International Cuisine and Global Flavor Profiling 14
CUL 230Culinary Nutrition and Applied Techniques of Healthy Cooking 14
CUL 240Butchery 14
CUL 270Culinary Arts Capstone5
CUL 280Culinary Arts Industry Internship6
HM 130Hospitality Industry Supervision and Principles of Leadership4
HM 150Procurement, Ingredient Identification and Food Cost Control3
HM 160Wine and Specialty Beverage Management and Service 13
HM 190Dining Room Operations5
HM 210Menu Composition and Analysis3
HM 290Career Success and E-Folio Presentation2
WR 121Academic Composition3-4
or BA 214 Business Communications
Culinary Specialization List
Choose 16 credits from the following:16
Modern Sugar and Chocolate Decor 1
Wedding Celebration and Specialty Cakes 1
Classical French Pastries 1
The Craft of Artisan Breads 1
Advanced Sugar Decor and Chocolate Sculpting 1
Artisan Breads with Heirloom Whole Grains 1
International Exchange Preparation
Selected Topics: Culinary Arts
Food Truck Operations
Applied Harvesting and Food Preservation Principles 1
Farm-to-Table and Sustainable Cuisine Practices 1
Charcuterie 1
Modernist Cuisine and the Evolution of Cooking 1
Event Planning and Execution with Modern Banquet Cookery 1
Advanced Skill Development and Culinary Competition Mastery 1
Regional World Cuisines: Africa 1
Regional World Cuisines: Caribbean 1
Regional World Cuisines: France 1
Regional World Cuisines: Germany 1
Regional World Cuisines: Italy 1
Regional World Cuisines: Asia 1
Regional World Cuisines: Spain 1
Total Credits93-94

Advising Notes

The Culinary Arts AAS is designed for students planning to enter their chosen field after completion. Often only selected credits are considered transferable to public or private baccalaureate institutions.

Performance Standards

  • Academic Requirements:
    • Students must have a 2.0 cumulative GPA to earn a COCC certificate or degree.
    • All courses in the program must be completed with a grade of C or higher.
  • Additional Requirements:
    • None

Sample Plan

Sample Plan Grid
First Year
FallCredits
CUL 102Food Safety and Sanitation2
CUL 104Applied Math for Culinary Arts4
CUL 110Culinary Foundations I4
WR 121
Academic Composition
Business Communications
3-4
 Credits13-14
Winter
BAK 101Introduction to Baking & Pastry4
CUL 140Culinary Foundations II4
HM 130Hospitality Industry Supervision and Principles of Leadership4
HM 150Procurement, Ingredient Identification and Food Cost Control3
 Credits15
Spring
CUL 170Culinary Foundations III4
CUL 180Modern Garde Manger4
HM 190Dining Room Operations5
HM 210Menu Composition and Analysis3
 Credits16
Summer
CUL 280Culinary Arts Industry Internship6
 Credits6
Second Year
Fall
CUL 200Comprehensive Kitchen Operations for the Restaurant Industry5
CUL 220International Cuisine and Global Flavor Profiling4
CUL 230Culinary Nutrition and Applied Techniques of Healthy Cooking4
Choose one course from the Culinary Specialization List4
 Credits17
Winter
CUL 240Butchery4
HM 160Wine and Specialty Beverage Management and Service3
Choose two courses from the Culinary Specialization List8
 Credits15
Spring
CUL 270Culinary Arts Capstone5
HM 290Career Success and E-Folio Presentation2
Choose one course from the Culinary Specialization List4
 Credits11
 Total Credits93-94

Outside of
expected

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