Associate of Science in Culinary Arts
Requirements for AS in Culinary Arts
| Code | Title | Hours |
|---|---|---|
| General Education Short-Term Certificate | ||
| EN 111 | First-Year Composition I | 3 |
| EN 112 | First Year Composition II | 3 |
| COM 201 | Fundamentals of Speech | 3 |
| Fine Arts elective 1 | 3 | |
| Literature elective | 3 | |
| Humanities elective 2 | 3 | |
| Mathematics elective 3 | 3 | |
| Natural Science elective | 4 | |
| 6 hours of Social and Behavioral Science electives 4 | 6 | |
| Total Hours | 31 | |
| Culinary Arts Core Courses 5 | ||
| CAM 112 | Food Safety and Sanitation | 3 |
| CAM 250 | Intro to Culinary Arts | 1 |
| HEM 102 | Introduction to the Hospitality Industry | 3 |
| Choose 2 of the following Certificates: | ||
| Certificate in Dining/Restaurant Supervision | ||
| Certificate in Kitchen Supervision | ||
| Certificate in Banquet and Event Supervision | ||
| Total Hours | 61-65 | |
- 1
CAM 200 - Food and Culture recommended
- 2
PHL 250 - Business Ethics recommended
- 3
MA 111 - Math Reasoning for the Arts recommended
- 4
EC 251 - Principles of Macroeconomics recommended
- 5
The Culinary Arts core courses are required for each certificate, but only need to be completed one time towards the completion of this degree.
Certificate in Dining/Restaurant Supervision
The certificate in Dining/Restaurant Supervision is designed to prepare individuals for successful employment in entry-level supervision positions in the restaurant industry. Upon completion, individuals will be equipped with the skills necessary to oversee the operations of restaurants and other dining establishments. Individuals will learn how to develop work schedules, supervise wait staff, focus on ensuring customer satisfaction related to service, and learn effective ways to handle guest complaints.
| Code | Title | Hours |
|---|---|---|
| Culinary Arts Core Courses | 7 | |
| Food Safety and Sanitation | ||
| Intro to Culinary Arts | ||
| Introduction to the Hospitality Industry | ||
| CAM 251 | Menu Planning | 3 |
| CUA 113 | Table Service | 2 |
| CUA 213 | Food Purchasing & Cost Control | 3 |
| HEMA 241 | Restaurant Service Management | 3 |
| Total Hours | 18 | |
Certificate in Kitchen Supervision
The certificate in Kitchen Supervision focuses on the daily activities of the kitchen operation. Upon completion of the certificate, individuals will be workforce ready and equipped with the skills necessary to successfully run a kitchen. The coursework provides individuals with a strong foundation in food costs, food purchases, labor cost, and food preparation while adhering to food safety and sanitation guidelines.
| Code | Title | Hours |
|---|---|---|
| Culinary Arts Core Courses | 7 | |
| Food Safety and Sanitation | ||
| Intro to Culinary Arts | ||
| Introduction to the Hospitality Industry | ||
| CAM 221 | Basic Baking | 3 |
| CAM 241 | Food Preparation I | 3 |
| CUA 201 | Meat Prep & Processing | 3 |
| CUA 203 | Stocks & Sauces | 3 |
| CUA 255 | Field Experience - Savory | 3 |
| Total Hours | 22 | |
Certificate in Banquet and Event Supervision
The role of a banquet supervisor is vital to a successful operation. The certificate in Banquet and Event Supervision is designed to provide individuals with the skill set necessary to coordinate kitchen operations with service staff and execute a smoothly run event. Upon completion of the certificate, individuals will be workforce ready and trained on all logistics required in banquet operation, from menu, décor, and room layout/setup to overseeing kitchen activities.
| Code | Title | Hours |
|---|---|---|
| Culinary Arts Core Courses | 7 | |
| Food Safety and Sanitation | ||
| Intro to Culinary Arts | ||
| Introduction to the Hospitality Industry | ||
| CAM 202 | Catering | 3 |
| CUA 253 | Field Experience - Pastry | 3 |
| CUA 275 | Modern Cooking Techniques | 3 |
| CAM/CUA/HEM/HEMA elective | 3 | |
| Total Hours | 19 | |