Culinary Arts, A.A.S.

Program Description

The Culinary Arts A.A.S. Degree provides students with training in both theory and practice required for successful careers in the Culinary Arts industry. Students learn key professional skills and techniques, including safe and sanitary kitchen practices, volume production of hot and cold dishes and baked goods, and utilization of commercial kitchen technology and equipment.  Students gain critical thinking skills required to navigate common issues within the field including staffing, catering operations, cost control and concerns related to financial management.  Graduates are prepared for a variety of culinary careers such as operations manager, caterer and professional chef.  

Program Outcomes

Graduates of the Culinary Arts A.A.S. will be able to:

1. Demonstrate safe and sanitary kitchen practices
2. Prepare a variety of hot and cold dishes and baked good
3. Prepare complete meals in large volumes
4. Explain the major issues in restaurant management including issues of staffing, equipment, and menu design
5. Describe the primary issues faced by professional caterers
6. Explain issues related to financial viability and cost control in food service organizations
7. Utilize technology and equipment typically found in food service operations.

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 Credits: 1 (Institutional Requirement)

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

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

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• MAT-1130 Mathematical Ideas Credits: 3 (Mathematics General Education Elective) or
• MAT-1140 Introduction to Statistics Credits: 3 (Mathematics General Education Elective)

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

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

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

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

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• CUL-1300 Baking Skills Credits: 3 (Program Requirement; Critical Course)
• HSM-1560 Catering and Banquet Operations Credits: 3 (Program Requirement)
• HSM-2020 Food and Beverage Purchasing and Cost Controls Credits: 3 (Program Requirement)
• CUL-2150 Food Production II Credits: 3 (Program Requirement)
• CUL-2800 Dining Services Credits: 3 (Program Requirement)
• CUL-2300 Advanced Baking and Pastry Credits: 3 (Program Requirement)
• CUL-2450 International Cuisine Credits: 3 (Program Requirement)
• CUL-2910 Culinary Arts Internship I Credits: 1 (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.