Culinary Arts

Culinary Arts

Associates of Applied Science

About the Culinary Arts Program

Begin with basic theory and techniques of food production and service. Build on these basics to develop advanced culinary techniques and skills in menu planning, purchasing, cost control, and food service supervision through a combination of lecture, demonstration, and extensive hands-on experience. 

Graduates of the Culinary Arts program are qualified for advanced positions in food preparation and service in both commercial and institutional establishments, including full-service restaurants, hotels, supper and private clubs, colleges, hospitals, and delis. Culinary arts professionals are trained to produce safe, healthful, and creative food for all segments of the food service industry. They may handle one type of specialized food preparation or be responsible for preparing all the foods served in a given establishment.

Program Outline

Semester: 1
Course # Course Title Credits
1031611500 Culinary Math
Description

Application of math procedures used by preparation, service, and management personnel in food service operations. Students solve problems in recipe sizing, costing and conversion, measurements, and equivalents, controlling costs, forms, and reports.

2.00
1031612100 Sanitation and Safety Fundamentals
Description

Applies sanitary, safety, and legal principles to practices in the food service industry. Successful completion of the course enables students to take a national sanitation certification examination.

2.00
1031612500 Food Theory
Description

Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.

3.00
1031612600 Food Production Principles
Description

Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques. Prerequisite(s): 1031612500 Food Theory (C or better) (concurrent enrollment allowed) and 1031612100 Sanitation and Safety Fundamentals (C or better) (concurrent enrollment allowed).

3.00
1080119500 Written Communication
Description

Develops writing skills which include prewriting, drafting, revising, and editing. A variety of writing assignments is designed to help the learner analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Also develops critical reading and thinking skills through the analysis of a variety of written documents.

3.00
Semester: 2
Course # Course Title Credits
1031611100 Garde Manger
Description

Methods and techniques of preparing and presenting food specialties created in the garde manager department are practiced. Hors d'oeuvres, salads, garnishing, food displays, charcuterie, and culinary competition units are included.

2.00
1031613000 Nutrition
Description

Basic nutritional principles are applied to responsible food preparation in the food service industry. Recipe analysis, modification, and menu planning for clientele are discussed.

2.00
1031614000 Food Practicum I
Description

Cafeteria style restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequisite(s): 1031612100 Sanitation and Safety Fundamentals (C or better) and 1031612500 Food Theory (C or better) and 1031612600 Food Production Principles (C or better).

3.00
1031614100 Food Practicum II
Description

A'la carte restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequisite(s): 1031614000 Food Practicum I (C or better) (concurrent enrollment allowed).

3.00
1080119600 Oral Interpersonal Communication
Description

Focuses upon developing speaking, verbal and nonverbal communications, and listening skills through individual presentations, groups activities, and other projects.

3.00
1080916600 Intro to Ethics Theory and Application
Description

Provides a basic understanding of the theoretical foundations of ethical thought. Diverse ethical perspectives will be used to analyze and compare relevant issues. Students will critically evaluate individual, social and/or professional standards of behavior, and apply a systematic decision-making process to these situations.

3.00
Elective Elective
Description
2.00
Semester: 3
Course # Course Title Credits
1031615000 Catering
Description

Explores set-up and operation principles for on- and off-premise catering, deli and take-out food, and buffet and banquet management. International cuisines are investigated. Prerequisite(s): 1031614000 Food Practicum I (C or better).

3.00
1031615100 Advanced Professional Cooking
Description

Develops advanced culinary skills necessary for success in quality food service operations. Classical terminology, philosophies, and techniques are refined for the modern kitchen. Prerequisite(s): 1031614000 Food Practicum I (C or better).

3.00
1031615200 Professional Baking
Description

Introduces modern bakeshop principles used to produce quick and yeast breads, restaurant style desserts, and pastries. Products are evaluated for practicality, flavor, presentation, and correct techniques. Prerequisite(s): 1031612600 Food Production Principles (C or better).

3.00
1031615500 Menu Planning
Description

Develops skill in planning creative, well-designed, and informative menus for use in the food service industry. Includes planning, design elements, layout, and copy writing. Prerequisite(s): 1031612100 Sanitation and Safety Fundamentals (C or better) and 1031612500 Food Theory (C or better) and 1031612600 Food Production Principles (C or better).

2.00
1031616000 Food Purchasing
Description

Examines standards and specifications of food purchasing with emphasis on quality, grading, optimal price, and ordering requirements. Situational problems develop skills for work situations. Prerequisite(s): 1031611500 Culinary Math (C or better) and 1031612500 Food Theory (C or better) and 1031612600 Food Production Principles (C or better).

2.00
1080919900 Psychology of Human Relations
Description

Focuses on improving personal and job-related relationships through understanding and applying sound psychological principles. Topics include self-concept, motivation, emotions, stress management, conflict resolution, and human relation processes.

3.00
Elective Elective
Description
2.00
Semester: 4
Course # Course Title Credits
1031617000 Restaurant Practicum I
Description

Refines techniques used in restaurant food production. Students plan menus, develop food purchasing requisitions, design work assignments, and operate the on-campus restaurant. Prerequisite(s): 1031614100 Food Practicum II (C or better) and 1031615000 Catering (C or better) and 1031615100 Advanced Professional Cooking (C or better) and 1031615200 Professional Baking (C or better) and 1031615500 Menu Planning (C or better).

3.00
1031617100 Restaurant Practicum II
Description

Refines techniques used in restaurant food production. Students plan menus, develop food purchasing requisitions, design work assignments, and operate the on-campus restaurant for a’ la carte service. Prerequisite(s): 1031617000 Restaurant Practicum I (C or better) (concurrent enrollment allowed).

3.00
1031617500 Food Service Cost Control
Description

Analysis of the factors affecting food and beverage cost control. Purchasing, receiving, preparation, storage, and inventory practices are examined. Prerequisite(s): 1031611500 Culinary Math (C or better).

2.00
1031618000 Food Service Supervision
Description

Introduction to food service management. Fundamentals of leadership, communication techniques, employee motivation, recruitment, hiring, training employees, and problem solving/decision making processes are covered.

3.00
1080412300 Math with Business Applications
Description

Covers real numbers, basic operations, linear equations, proportions with one variable, percent, simple interest, compound interest, annuity, applying math concepts to the purchasing/buying/selling processes, and basic statistics with business and consumer applications. Accuplacer Algebra score >= 35 or ACT Math score >= 18

3.00
1080919500 Economics
Description

This course is designed to give an overview of how a market-oriented economic system operates, and it surveys the factors which influence national economic policy. Basic concepts and analyses are illustrated by reference to a variety of contemporary problems and public policy issues. Concepts include scarcity, resources, alternative economic system, growth, supply and demand, monetary and fiscal policy, inflation, unemployment and global economic issues.

3.00

At A Glance

Flexible Options

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On Campus

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OnLine

Approximate Cost

$8,320*

Financial Aid Eligible

*Based on 10-level courses - materials, books, and fees may be additional

What You'll Learn

  • Apply safety and sanitation codes to conditions and operations in food service kitchens.
  • Prepare recipes and formulas to industry standards.
  • Apply basic food theory to solve problems in food preparation.
  • Use nutritional principles in recipe development and preparation.
  • Produce creative menus for buffet, a` la carte, and catered events.
  • Supervise food service operations using prescribed management theories and techniques.
  • Integrate purchasing principles and food cost controls into menus.
  • Demonstrate attributes of a professional culinarian.

Your Potential Careers

  • Line Cook
  • Sous Chef
  • Assistant Chef
  • Specialty Cook (Banquet)
  • Assistant Pastry Chef
  • Kitchen Manager
  • Caterer
  • Culinary Educator
  • Deli Manager
  • Food Manager
  • Food Demonstrator
  • Personal Chef
  • Research Chef
  • Food Writer
  • Food Photographer
  • Food Purveyor
  • Food Service Sanitarian

Median Annual Salary

$23,733 $25,334 $25,126
Local  State  National 

EMSI 2018.3

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