Associate of Applied Science in Advanced Culinary Arts
Develop culinary techniques, theories and skills
The mission of the Associate of Applied Science in Advanced Culinary Arts is to give students the culinary skills required for entry into the food service industry with the additional liberal arts education needed for management positions in the food service industry. The program of our culinary school focuses on culinary skills, theory and communication and problem solving skills. The American Culinary Federation (ACF) accredits Stratford's culinary programs. If you're interested in attending a culinary school where you can learn about regional cuisine and various cooking techniques and would like to know more about our Associate of Applied Science in Advanced Culinary Arts program, request more information.
Culinary Arts Program Requirements and Online Options
Students attending culinary arts college can complete the Associate of Arts program through classroom instruction at our locations in Maryland and Virginia, or a combination of both online and classroom instruction. Students will be required to complete 4-6 hours in the fifth quarter of the program of voluntary community service activities as a prerequisite for completion of their program of study.
| Credits Required | Number of Classes |
|---|
| Core Component |
58.5 |
14 |
| Electives |
9 |
2 |
| Arts and Sciences |
22.5 |
5 |
| Total Required for Graduation |
90 |
20 |
Student Disclosures
The U.S. Department of Education requires that we report and disclose certain information about our school programs in a clear, prominent, user-friendly, and easily understood manner. The intent of the requirement is to enable students to make an informed choice about a program of study. To this end, we have developed documents containing the following information:
- The tuition and fees;
- The employment rate(s);
- The median loan debt incurred by students;
- The on-time completion rate;
- The occupations that the program may prepare students to enter, along with links to the O*NET occupational profiles; and
- The graduation rate.
U.S. Department of Education references from 34 Code of Federal Regulations:
- Occupation (Sections 600.2, 600.4, 600.5, 600.6, 668.6, and 668.8)
- Gainful Employment Reporting and Disclosure Requirements (Section 668.6)
- Student Right-to-Know Act (Section 668.45(d)(3))
ACICS-Accrediting Council for Independent Colleges and Schools. Program level standards reporting requirement of student achievements.
- Retention rate by programs
Click here to see Student Consumer Information
Click on each group of courses below to expand the course list and descriptions.
Core Requirements
Culinary Theory and Sanitation
Credits:: 4.5
Prerequisites:
This course focuses on basic food service sanitation practices and discussion of selected culinary topics. The selected topics will include: culinary professionalism, kitchen staples, basic kitchen tools and equipment, dairy products, and culinary weights and measures. Students will prepare for a nationally administrated sanitation examination. Food Usage and Supplemental Instructional Fee applies.
CUL111
Culinary Theory and Sanitation
4.5
Kitchen Fundamentals
Credits:: 4.5
Prerequisites:
This course will consist of practical training in the kitchen as well as classroom discussion of cooking techniques and meat, fish, and poultry. In full uniform, students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Prerequisite: CUL111.
CUL121
Kitchen Fundamentals
4.5
Introduction to Cooking Techniques
Credits:: 4.5
Prerequisites:
This course focuses on the basics of cooking grain, vegetables and meat/seafood through the preparation of sandwiches, appetizers, soups, salads and breakfast cookery. Prerequisite: CUL121 or BAK144.
CUL140
Introduction to Cooking Techniques
4.5
Garde Manger
Credits:: 4.5
Prerequisites:
This course examines the advanced aspects of Garde Manger and includes Hors d’oeuvres, charcuterie, and the basics of ice carving. Prerequisite: CUL140 or BAK144.
CUL142
Garde Manger
4.5
Sauces,Soups,&Stocks
Credits:: 4.5
Prerequisites:
This course is designed to introduce production methods for sauces and stock production. This course includes basic stocks and soups, reduction and clarification of stocks, five leading and small sauces. It covers the three main categories of soups and the basics of meat fabrication. Prerequisite: CUL140 or BAK144.
CUL150
Sauces,Soups,&Stocks
4.5
Elements of Entree Production
Credits:: 4.5
Prerequisites:
This course will examine the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods. The importance of timing and plate presentation are also emphasized. Prerequisite: CUL150 or BAK144.
CUL152
Elements of Entree Production
4.5
Fundamentals of Baking
Credits:: 4.5
Prerequisites:
This course is designed to introduce preparation and production methods for baking. This course includes bake shop layout, work flow, and equipment; theory and production of yeast breads, quick breads, cakes and cookies; fruit, pudding and custard pies; and puff pastry and pate a choux items. Prerequisite: CUL111.
CUL160
Fundamentals of Baking
4.5
Pastry Arts
Credits:: 4.5
Prerequisites:
This class focuses on techniques and fundamentals of classical and contemporary plated desserts, laminated fermented doughs, cake decorating, sorbets and mousses. Prerequisite: CUL160.
CUL162
Pastry Arts
4.5
Advanced Culinary Theory
Credits:: 4.5
Prerequisites:
This course will introduce students to basic, practical application of culinary mathematics. Each
student will be required to use a calculator. Areas of study will include calculation of food cost, recipe yields, recipe costing, purchasing amounts, and other topics relevant to food service mathematics. Prerequisite: CUL111.
CUL170
Advanced Culinary Theory
4.5
Nutrition & Menu Planning
Credits:: 4.5
Prerequisites:
This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Students will create a variety of menus, each focusing on a different nutritional issue. In addition to nutrition concerns, students will discuss the basic elements of menu creation. Prerequisite: None.
CUL210
Nutrition & Menu Planning
4.5
Dining Room Service
Credits:: 4.5
Prerequisites:
The purpose of this course is to develop the skills of the future dining room server and to create a common language between the dining room and the kitchen. Through this course, we hopethat students, through theorectical and practical applications of table service, will gain an appreciation of all the elements of the front of the house. Supplemental Fee required. Prerequisite: None.
CUL215
Dining Room Service
4.5
Hospitality Supervision
Credits:: 4.5
Prerequisites:
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise. Prerequisite: None.
HOS270
Hospitality Supervision
4.5
Culinary Skills Externship I
Credits:: 4.5
Prerequisites:
This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.
CUL271
Culinary Skills Externship I
4.5
Arts and Sciences Requirements
See the Arts and Sciences Elective Pool Requirements