May 18, 2024  
College Catalog 2024 - 2025 
College Catalog 2024 - 2025

Culinary Arts Option, A.S.

The mission of the Culinary Arts Program is to train students to master the skills, knowledge, sanitation, and behavior commonly accepted in the industry as foundations for a sustainable career in the highly diverse and growing hospitality and service sectors. In our A.S. degree program, students will take a core set of Culinary Arts classes to gain a strong foundation in this growing field. Our Culinary Arts courses are hands-on experience and will show students what it’s like to work in a professional kitchen setting.

* Milestone Courses should be taken in the order shown. This will help you stay on track and graduate on time.

Semester 1

Total Credits: 14

Semester 1 Advising Note

  • New degree-seeking students enrolled in 9 credits or more must take a Learning Community Seminar or a Learning Community Cluster within their first year.

Semester 2

Total Credits: 13

Semester 2 Advising Note

  • General Education requirement Quantitative Problem Solving satisfied by Program.
  • This map assumes that a student enters the College ready to enroll in ENG-111  and MAT-100 . Maps may be altered if developmental courses need to be taken.

Total Credits: 3

Summer Semester Advising Note

  • Internship requirement recommended to take in summer semester.

Semester 3

Total Credits: 17

Semester 3 Advising Note

  • It is strongly recommended that a student meet with their Advisor when planning for semesters 3 and 4 to ensure the focus of study aligns with course selection, especially the General Education Elective courses.

Semester 4

Total Credits: 15-16

Semester 4 Advising Note

  • General Education requirements Scientific Reasoning, Community and Cultural Contexts, and Creative Work satisfied by Program.

Upon Completion of This Concentration Graduates Will Be Able To:

  • Employ appropriate safety and sanitation practices and safe equipment operation used in the foodservice industry.
  • Describe the fundamentals of purchasing, receiving, inventory, cost control, front of the house operations, and menu design.
  • Utilize interpersonal and critical thinking skills to complete tasks and solve problems.
  • Understand the importance of diversity and professional ethics in the foodservice industry.
  • Appraise program capstone experiences to enhance personal, academic, and career development.

Career Outlook

Graduates of this program qualify for a variety of positions in restaurants, hotels, resorts, catering facilities, health care food operations, and other foodservice establishments. Typically, these positions are in food production, shift supervision, and kitchen management. Culinary jobs outlook is projected to grow sixteen percent in the next ten years. Students also qualify to transfer to four-year colleges or universities to pursue bachelor’s degrees.

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