Culinary student with teacher

Associate in Applied Science Culinary Arts

Expected Certificate/Degree

Associate in Applied Science

Program Description

The Culinary Arts program provides an opportunity for students to learn the necessary skills to begin or enhance a career in the hospitality industry, the nation's largest retail employer. The Culinary Arts degree consists of a minimum of 64 credits in program requirements, program electives and general education.

Program Requirements

Please note: A student's readiness to perform college-level coursework is based on the student's placement test and/or ACT scores. Below 1000-level coursework may be required prior to the student taking courses in the suggested sequences below.

This is a typical Program Map; please meet with a Faculty or Program Advisor to discuss the details. 

Consider joining or visiting with a professional, cultural or interest-based Student Club.

 
Code Course Name Credits
GEN ED-ENGLI 1101 English Composition I 3
CULIN 1120* Sanitation 1
CULIN 1101 Introduction to Culinary Arts 3
CULIN 1108 Culinary Measurements and Conversions 2
CULIN 1109 Culinary and Baking Nutrition 1
HOSP 1100 Introduction to the Hospitality Industry 3

Total Credits: 13

* - course has a prerequisite or concurrent enrollment 

If you have not done so yet this semester, it is important to make an appointment with a Faculty or Program Advisor to discuss your future academic progress.

 
Code Course Name Credits
GEN ED Mathematics 3
CULIN 1102 Regional American Cuisine 3
CULIN 1103* Fast and Casual Dining Operations 2
CULIN 2153 Garde Manger 2
HOSP 1121 Supervision in the Hospitality Industry 3

Total Credits: 13

* - course has a prerequisite or concurrent enrollment 

 
Code Course Name Credits
GEN ED - SPEEC 1100 Fundamentals of Speech Communication 3
GEN ED Physical/Life Science 4
HOSP 1151 Restaurant Service and Sales 2

Total Credits: 9

 
Code Course Name Credits
GEN ED Social & Behavioral Science 3
CULIN   Program Elective
CULIN 1171* Baking Fundamentals 3
CULIN 2205* International Cuisine 3
HOSP 1152* Advanced Restaurant Service 2

Total Credits: 14

* - course has a prerequisite or concurrent enrollment 

 
Code Course Name Credits
GEN ED Humanities & Fine Arts 3
CULIN 2152 Food, Beverage and Equipment Purchasing 3
CULIN 1172* Pastry Fundamentals 3
CULIN 2210* Contemporary a' la carte Cuisine 4
CULIN 2863 Internship (Career & Technical Education) 3

Total Credits: 16

* - course has a prerequisite or concurrent enrollment 

  • Communication: 6 credits 
    • Written: (3 credits) English 1101 or 1105 
      (English 1101 in the course sequence above fulfills this requirement)
    • Oral: (3 credits) Speech 1100, 1120 or 1150
      (Speech 1100 in the course sequence above fulfills this requirement)
  • Mathematics: 3 to 5 credits
  • Physical and Life Sciences: 3 to 5 credits At least one course with a laboratory component
    (Biology 1110, Biology 1151 or Chemistry 1211 in program requirements fulfills this requirement)
  • Humanities and Fine Arts: 3 credits
  • Social and Behavioral Sciences: 3 credits
    (Economics 2201 or Economics 2202 1211 in program requirements fulfills this requirement)
  • Global/Multicultural Studies or Contemporary Life Skills: 2 credits 
    • Complete at least 2 credits from the list of courses in the Global/Multicultural Studies or Contemporary Life Skills Category.
 

  • Understand the techniques and skills necessary for the preparation and service of quality foods in a professional setting.
  • Demonstrate the ability to prepare and serve foods typical of all types of food service facilities.
  • Become aware of the many career possibilities in the Culinary, Baking & Hospitality field and develop the skills necessary for employment.
  • Demonstrate the ability to apply basic accounting skills to Culinary and/or Baking industry applications.
  • Demonstrate the ability to analyze legal consequences that may arise from a management standpoint.
  • Demonstrate the ability to use, purchase, and inventory information by planning menus for various types of dining while taking into consideration all aspects of basic menu planning including current nutritional trends.
  • Demonstrate the ability to work well with personnel from both the front and back of the house.
  • Demonstrate an understanding of the various types of table service by preparing foods appropriate to each type of service.
  • Demonstrate professionalism and leading by example when working with others.
  • Demonstrate the abilities to convert recipe quantities, use standard weights and measures correctly and to write and follow standard recipe procedures.
  • Utilize all large and small equipment in commercial kitchens and bakeshops correctly and safely.
  • Practice safe food handling and storage techniques while maintaining good personal hygiene and facilities.

 

Contact Information

Laura Lerdal, Culinary Market and Lab Coordinator, (630) 942-2359

Anna Gay, Program Support Specialist, (630) 942-2502

David Kramer, Chair, Associate Professor, Culinary, Baking and Pastry Arts, (630) 942-2868

Tim Meyers, Chair, Professor, Culinary, Baking and Pastry Arts, (630) 942-3223

Arts, Communication, and Hospitality Division
McAninch Arts Center (MAC), Room 219, (630) 942-2048