Culinary Arts Technology Associate in Applied Science
Students entering the Culinary Arts Technology Associate in Applied Science Degree program will choose one of two options: Culinary Arts or Baking and Pastry Arts Concentration. Outside of the degree options, certificates are also available in each of these specialty areas.
Courses
- BIO 240 — Nutrition
- BKP 120 — Bakeshop Production
- BKP 121 — Cake Decorating and Finishing Techniques
- BKP 182 — Artisan Breads
- BKP 183 — Plated Desserts
- BKP 220 — Advanced Bakeshop
- COL 105 — Freshman Seminar
- CUL 101 — Principles of Food Production I
- CUL 102 — Principles of Food Production II
- CUL 103 — Nutrition
- CUL 108 — Food Production Techniques
- CUL 110 — Food Production Management
- CUL 145 — Dining Room Operations
- CUL 155 — Sanitation
- CUL 225 — Buffet Organization
- CUL 235 — Menu Planning
- CWE 113 — Cooperative Work Experience (NOTE: This class is reserved for Culinary students)
- ENG 101 — English Composition I*
- ENG 165 — Professional Communications
- HOS 130 — Professional Etiquette and Manners
- HOS 157 — Hospitality Service
- HOS 160 — Purchasing for Hospitality
- HOS 171 — Food and Beverage Controls
- HOS 245 — Hospitality Marketing
- HOS 256 — Hospitality Management Concepts
- HOS 264 — Food and Beverage Pairing
- HOS 265 — Hotel, Restaurant and Travel Law
- HOS 299 — Special Topics in Culinary Studies
- HSS 295 — Leadership Through the Humanities
- MAT 155 — Contemporary Mathematics
- MAT 170 — Algebra, Geometry and Trigonometry I
- MGT 101 — Principles of Management
- MGT 150 — Fundamentals of Supervision
- MKT 101 — Marketing
- MKT 130 — Customer Service Principles
- PSY 103 — Human Relations
- PSY 201 — General Psychology*
- SPA 101 — Elementary Spanish I*
- SPA 102 — Elementary Spanish II*
- SPC 205 — Public Speaking*
- SPC 209 — Interpersonal Communication