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:
- Synthesize the process of classical and contemporary cooking techniques and demonstrate proficiently.
- Apply flavor profiling, ingredient selection, nutrition, and presentation principles.
- Demonstrate proficiency with equipment specific to the culinary industry.
- 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 with terminology and communication protocols specific to the culinary industry.
Course Requirements
Course List | 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 | 10 |
| 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 | 4 |
| HM 190 | Dining Room Operations | 5 |
| HM 210 | Menu Composition and Analysis | 3 |
| HM 290 | Career Success and eFolio Presentation | 2 |
| WR 121Z | Composition I | 3-4 |
| or BA 214 | Business Communications |
| CUL 269 | Culinary Capstone Preparatory | 1 |
| 8 |
| 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 | |
| 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 Credits | 91-92 |
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:
