Culinary Arts, A.A.S.

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.

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.

Required Courses (in expected order)

• PAS-1000 First Year Experience 1 Credit (Institutional Requirement)

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• NTR-1010 Introductory Nutrition 3 Credits (Science No Lab General Education Elective) or
• NTR-1100 Introduction to Food Science 3 Credits (Science No Lab General Education Elective)

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• EGL-1010 Composition I: Expository Writing 3 Credits (English General Education Requirement)
• COM-1010 Foundations of Communication 3 Credits (Arts/Humanities General Education Requirement)
• PSY-1010 General Psychology 3 Credits (Social Science General Education Requirement)

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• MAT-1130 Mathematical Ideas 3 Credits (Mathematics General Education Elective) or
• MAT-1120 Finite Mathematics 3 Credits (Mathematics General Education Elective) or
• MAT-1140 Introduction to Statistics 3 Credits (Mathematics General Education Elective) or
• MAT-1190 Probability 3 Credits (Mathematics General Education Elective)

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• HSM-1550 ServSafe Certification 1 Credit (Program Requirement)
• CUL-1100 Introduction to Culinary Arts 3 Credits (Program Requirement; Critical Course)

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• EGL-1320 Composition II: Writing For Business 3 Credits (English General Education Requirement) or
• EGL-1340 Composition II: Writing About Technical Topics 3 Credits (English General Education Requirement)

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• HSM-1580 Using Technology in the Hospitality Industry 3 Credits (Program Requirement)
• ACC-1030 Accounting for Managers 3 Credits (Program Requirement)
• HSM-1630 Food Service Operations 3 Credits (Program Requirement; Critical Course)
• CUL-1150 Food Production I 3 Credits (Program Requirement)

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• HSM-1510 Introduction to the Hospitality Industry 3 Credits (Program Elective) or
• HSM-1515 Leadership and Interpersonal Dynamics in the Hospitality Industry 3 Credits (Program Elective) or
• HSM-2050 Human Resources Management and Training for Hospitality and Tourism 3 Credits (Program Elective)

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• CUL-1300 Baking Skills 3 Credits (Program Requirement; Critical Course)
• HSM-1560 Catering and Banquet Operations 3 Credits (Program Requirement)
• HSM-2020 Food and Beverage Purchasing and Cost Control 3 Credits (Program Requirement)
• CUL-2150 Food Production II 3 Credits (Program Requirement)
• CUL-2200 Garde Manger and Catering 3 Credits (Program Requirement)
• CUL-2300 Advanced Baking and Pastry 3 Credits (Program Requirement)
• CUL-2450 International Cuisine 3 Credits (Program Requirement)
• CUL-2760 Internship 1 Credits (Program Requirement)

Program Total: 60 Credits

Transferability

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.

Need Help?

For help selecting an academic program or courses, consider using Career Coach, available at www.pgcc.edu/go/careercoach.