Culinary Arts
Associate in Science
Career/Technical (Major Code: A1825)
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
- Demonstrate teamwork in planning, purchasing, preparing, and presenting food for service.
| Code | Title | Units |
|---|---|---|
| Program Requirements | ||
| CA 181 | FOOD SERVICE SAFETY, SANITATION, AND NUTRITION | 1 |
| CA 170 | FUNDAMENTALS OF PROFESSIONAL COOKING TECHNIQUES | 3 |
| CA 171 | SOUPS, STOCKS, AND SAUCES | 3 |
| CA 172 | PROFESSIONAL COOKING: ADVANCED TECHNIQUES | 3 |
| CA 173 | FOOD AND CULTURE | 3 |
| CA 182 | FUNDAMENTALS OF PROFESSIONAL BAKING AND PASTRY TECHNIQUES | 3 |
| CA 183 | CULINARY PROCUREMENT, COST CONTROL, AND MENU MANAGEMENT | 3 |
| CA 184 | PROFESSIONAL BAKING AND PASTRY: ADVANCED TECHNIQUES | 3 |
| CA 185 | CHOCOLATE, CONFECTIONARY ART, AND SPECIALTY DESSERTS | 3 |
| CA 186 | PROFESSIONAL BAKING AND PASTRY: BREADS | 3 |
| HTM 156 | FOOD AND BEVERAGE BUSINESS MANAGEMENT | 3 |
| BUS 290 | WORK EXPERIENCE IN BUSINESS I | 2-4 |
| Total Units | 33-35 | |
To earn an associate degree, additional general education and graduation requirements must be completed.