Culinary Arts: Cooking and Baking

Associate in Science
Career/Technical (Major Code: 01825)

Prepares the student for the workplace in the restaurant and hospitality industry by focusing on the development of kitchen skills and food handling techniques. Covers the preparation of food and the functions of ingredients, cooking methods, food economics, nutrition, safety and sanitation in the kitchen. Emphasizes baking and pastry skills and the culinary kitchen.

Program Student Learning Outcome Statement

  • Demonstrate teamwork in planning, purchasing, preparing, and presenting food for service.
Program Requirements
BUS 183BUSINESS MATHEMATICS3
BUS 210BUSINESS ENGLISH3
BUS 211COMMUNICATION IN BUSINESS AND INDUSTRY3
or BUS 212 BUSINESS COMMUNICATION
Select 2-4 units of the following:2-4
WORK EXPERIENCE IN BUSINESS I
WORK EXPERIENCE IN BUSINESS II
WORK EXPERIENCE IN BUSINESS III
WORK EXPERIENCE IN BUSINESS IV
CA 170PROFESSIONAL COOKING---BASIC SKILLS3
CA 171SOUPS, STOCKS, AND SAUCES3
CA 172PROFESSIONAL COOKING---ADVANCED SKILLS3
CA 173PROFESSIONAL COOKING---CULTURAL FOODS3
CA 181FOOD SERVICE SAFETY, SANITATION, AND NUTRITION1
CA 182INTRODUCTION TO BAKING SKILLS AND CULINARY ARTS3
CA 183FOOD PURCHASE AND CONTROL2
CA 184PROFESSIONAL BAKING AND PASTRY PRODUCTION BASICS3
CA 185PROFESSIONAL PASTRY DESIGN AND DECORATING3
CA 186PROFESSIONAL BAKING AND PASTRY PRODUCTION---BREADS3
CL 120COMPUTER LITERACY1
Total Units39-41

To earn an associate degree, additional general education and graduation requirements must be completed.