The Culinary Arts Program introduces students to the range of skills and credentials required for a successful career in the culinary arts. Cooking, baking, and management courses are featured.
Graduates of the Culinary Arts A.A.S. will be able to:
Demonstrate safe and sanitary kitchen practices
Prepare a variety of hot and cold dishes, baked goods
Prepare complete meals in large volumes
Explain the major issues in restaurant management including issues of staffing, equipment, and menu design
Demonstrate proficiency with technology typical in food service operations
Describe the primary issues faced by professional caterers
Explain issues related to financial viability and cost control in food service organizations
Demonstrate the ability to work both independently and collaboratively in a commercial kitchen
General Education Courses
The list of general education courses appears in the General Education List. Some programs recommend or require specific courses to fulfill general education requirements. Please check your program’s sequence of study for this information.
Below are the required courses for your program arranged in a suggested sequence. Please note that the sequence does not include developmental coursework. See Academic Preparation for the developmental course sequence if applicable to you.
Double asterisk (**) denotes a course that is an institutional requirement.
Credit earned at any public institution in the state shall be transferable to any other institution if the:
Credit is from a college or university parallel course or program;
Grades in the block of courses transferred average 2.00 or higher; and
Acceptance of the credit is consistent with the policies of the receiving institution governing students following the same program. Refer to ARTSYS at artweb.usmd.edu and the receiving institution’s catalog to select transferable courses.