Aug 14, 2022  
2017-2018 Academic Catalog 
2017-2018 Academic Catalog [ARCHIVED CATALOG]

Culinary Arts, A.A.S.

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Associate of Applied Science | FOOD.CULIN.AAS | Career Program
Visit Chesapeake Hall, Room 100 or call 301-546-3090 for your faculty advisor

Program Description

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.


3 credits

Sequence of Study - Culinary Arts A.A.S.

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.

1st Semester

Total: 14 Credits

2nd Semester

Total: 15 Credits

3rd Semester

Total: 15 Credits

4th Semester

Total: 16 Credits

Program Total: 60 Credits

Asterisk (*) denotes a general education course.

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 and the receiving institution’s catalog to select transferable courses.

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