The mission of the Associate of Applied Science in Advanced Culinary Arts program 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. The program focuses on culinary skills, theory, communication, and problem-solving skills.
THE KEY AREAS OF FOCUS:
• CUSTOMER SERVICE
• CULINARY TECHNIQUE
• EFFICIENCY
• FOLLOW DIRECTIONS
• SAFETY
• PALATE/SENSE OF TASTE
• WORK ETHIC
• SANITATION
• FLEXIBILITY
• RELIABILITY
• ABILITY TO LEARN
• PRIORITIZATION
• STAMINA
• SENSE OF URGENCY
CORE REQUIREMENTS
COMPLETE THE FOLLOWING CORE REQUIREMENTS FOR THE Associate of Applied Science in Advanced Culinary Arts
CIS110 | COMPUTER OFFICE APPLICATIONS | CUL162 | PASTRY ARTS |
CUL111 | CULINARY THEORY AND SANITATION | CUL170 | ADVANCED CULINARY THEORY |
CUL121 | KITCHEN FUNDAMENTALS | CUL210 | NUTRITION & MENU PLANNING |
CUL140 | INTRODUCTION TO COOKING TECHNIQUES | CUL215 | DINING ROOM SERVICE |
CUL142 | GARDE MANAGER | CUL270 | FOOD SCIENCE |
CUL150 | SAUCES, SOUPS, & STOCKS | CUL271 | CULINARY SKILLS EXTERNSHIP I |
CUL152 | ELEMENTS OF ENTREE PRODUCTION | HOS270 | HOSPITALITY SUPERVISION |
CUL160 | FUNDAMENTALS OF BAKING |
COMPLETE THE FOLLOWING ARTS AND SCIENCES. SELECT 5 COURSES.
ART & SCI | ARTS & SCIENCES COURSES APPROVED BY THE ADVISOR |