Culinary Arts - Associate of Applied Science (AAS)
Description
The Culinary Arts Associate of Applied Science degree is designed to expose students to the step-by-step process, from foundation to advanced skill mastery, of classical and contemporary culinary techniques and to serve as a competency-based learning experience that prepares students for a successful career within the hospitality industry.
This program is accredited by the American Culinary Federation (ACF).
Learning Outcomes
- 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.
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
- $23 OLCC Liquor Control Card.
- Additional costs for books, knives and supplies approximately $1,500.
Enrollment Fees
- Specified courses carry a $185 per credit course fee for lab and consumable materials (estimated at $9000).
Course Requirements
| Course | Title | Credits |
|---|---|---|
| Core Requirements | ||
| 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 | |
| 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 Credits | 93-94 | |
| 1 | Course carries a $185 per credit fee for lab and consumable materials. |
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
| First Year | ||
|---|---|---|
| Fall | Credits | |
| CUL 102 | Food Safety and Sanitation | 2 |
| CUL 104 | Applied Math for Culinary Arts | 4 |
| CUL 110 | Culinary Foundations I | 4 |
| WR 121 or BA 214 | Academic Composition Business Communications | 3-4 |
| Credits | 13-14 | |
| Winter | ||
| BAK 101 | Introduction to Baking & Pastry | 4 |
| CUL 140 | Culinary Foundations II | 4 |
| HM 130 | Hospitality Industry Supervision and Principles of Leadership | 4 |
| HM 150 | Procurement, Ingredient Identification and Food Cost Control | 3 |
| Credits | 15 | |
| Spring | ||
| CUL 170 | Culinary Foundations III | 4 |
| CUL 180 | Modern Garde Manger | 4 |
| HM 190 | Dining Room Operations | 5 |
| HM 210 | Menu Composition and Analysis | 3 |
| Credits | 16 | |
| Summer | ||
| CUL 280 | Culinary Arts Industry Internship | 6 |
| Credits | 6 | |
| Second Year | ||
| Fall | ||
| CUL 200 | Comprehensive Kitchen Operations for the Restaurant Industry | 5 |
| CUL 220 | International Cuisine and Global Flavor Profiling | 4 |
| CUL 230 | Culinary Nutrition and Applied Techniques of Healthy Cooking | 4 |
| Choose one course from the Culinary Specialization List | 4 | |
| Credits | 17 | |
| Winter | ||
| CUL 240 | Butchery | 4 |
| HM 160 | Wine and Specialty Beverage Management and Service | 3 |
| Choose two courses from the Culinary Specialization List | 8 | |
| Credits | 15 | |
| Spring | ||
| CUL 270 | Culinary Arts Capstone | 5 |
| HM 290 | Career Success and E-Folio Presentation | 2 |
| Choose one course from the Culinary Specialization List | 4 | |
| Credits | 11 | |
| Total Credits | 93-94 | |
