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.
Program Requirements
CA 181FOOD SERVICE SAFETY, SANITATION, AND NUTRITION1
CA 170FUNDAMENTALS OF PROFESSIONAL COOKING TECHNIQUES3
CA 171SOUPS, STOCKS, AND SAUCES3
CA 172PROFESSIONAL COOKING: ADVANCED TECHNIQUES3
CA 173FOOD AND CULTURE3
CA 182FUNDAMENTALS OF PROFESSIONAL BAKING AND PASTRY TECHNIQUES3
CA 183CULINARY PROCUREMENT, COST CONTROL, AND MENU MANAGEMENT3
CA 184PROFESSIONAL BAKING AND PASTRY: ADVANCED TECHNIQUES3
CA 185CHOCOLATE, CONFECTIONARY ART, AND SPECIALTY DESSERTS3
CA 186PROFESSIONAL BAKING AND PASTRY: BREADS3
HTM 156FOOD AND BEVERAGE BUSINESS MANAGEMENT3
BUS 290WORK EXPERIENCE IN BUSINESS I2-4
Total Units33-35

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