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:
- Synthesize the process of classical and contemporary cooking techniques and demonstrate proficiently.
- Apply flavor profiling, ingredient selection, nutrition, and presentation principles.
- Demonstrate proficiency in the use of culinary industry-specific equipment.
- Apply diligent food and beverage management, leadership, customer service, and interpersonal skills.
- Identify and apply rigorous food safety and sanitation practices.
- Demonstrate basic measuring, conversion, food costing, and yield management practices.
- Demonstrate proficiency in the use of culinary industry-specific communication.
|Course ||Title ||Credits |
|BAK 101||Introduction to Baking & Pastry 1||4|
|CUL 102||Food Safety and Sanitation||2|
|CUL 104||Applied Math for Culinary Arts||4|
|CUL 110||Culinary Foundations I 1||4|
|CUL 140||Culinary Foundations II 1||4|
|CUL 170||Culinary Foundations III 1||4|
|CUL 180||Modern Garde Manger 1||4|
|CUL 200||Comprehensive Kitchen Operations for the Restaurant Industry||5|
|CUL 220||International Cuisine and Global Flavor Profiling 1||4|
|CUL 230||Culinary Nutrition and Applied Techniques of Healthy Cooking 1||4|
|CUL 240||Butchery 1||4|
|CUL 270||Culinary Arts Capstone||5|
|CUL 280||Culinary Arts Industry Internship||6|
|HM 130||Hospitality Industry Supervision and Principles of Leadership||4|
|HM 150||Procurement, Ingredient Identification and Food Cost Control||3|
|HM 160||Wine and Specialty Beverage Management and Service 1||3|
|HM 190||Dining Room Operations||5|
|HM 210||Menu Composition and Analysis||3|
|HM 290||Career Success and E-Folio Presentation||2|
|WR 121||Academic Composition||3-4|
|or BA 214|| Business Communications|
|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|
|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|
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.
- 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: