Culinary Arts Recommended Course Sequences
Associate of Applied Science Degree - Culinary Arts
AAS in Culinary Arts Curriculum
| Subject |
Semester Hours |
| CHEF 1305 (Sanitation and Safety) |
3 |
| CHEF 1301 (Basic Food Preparation) |
3 |
| HAMG 1321 (Introduction to Hospitality Industry) |
3 |
| ENGL 1301 (Composition I) |
3 |
| CHEF 2331 (Advanced Food Preparation) |
3 |
| RSTO 1313 (Hospitality Supervision) |
3 |
| IFWA 1210 (Nutrition and Menu Planning) |
2 |
| CHEF 1302 (Principles of Healthy Cuisine) |
3 |
| CHEF 1345 (International Cuisine) |
3 |
| MATH 1332 (Quantitative Reasoning) or MATH 1314 (College Algebra) |
3 |
| PSTR 1301 (Fundamentals of Baking) |
3 |
| CHEF 1310 (Garde Manger) |
3 |
| PSTR 2331 (Advanced Pastry Shop) |
3 |
| HAMG 2301 (Principles of Food and Beverage Operations) |
3 |
| RSTO 2301 (Principles of Food and Beverage Controls) |
3 |
| RSTO 1304 (Dining Room Service) |
3 |
| CHEF 1314 (A La Carte Cooking) |
3 |
| HUMA 1301 (Introduction to Humanities) |
3 |
| PSYC 2301 (General Psychology) |
3 |
| SPCH 1311 (Introduction to Speech Communication) or SPCH 1321 (Business and Professional Communication) |
3 |
| CHEF 1164 (Practicum or Field Experience, Culinary Arts/Chef Training) |
1 |
| total: |
60 |
Culinary Arts - Certificate
Culinary Arts Certificate Curriculum
| Subject |
Semester Hours |
| CHEF 1301 (Basic Food Preparation) |
3 |
| CHEF 1305 (Sanitation and Safety) |
3 |
| HAMG 1321 (Introduction to Hospitality Industry) |
3 |
| RSTO 1313 (Hospitality Supervision) |
3 |
| PSTR 1301 (Fundamentals of Baking) |
3 |
| CHEF 1345 (International Cuisine) |
3 |
| CHEF 2331 (Advanced Food Preparation) |
2 |
| CHEF 1302 (Principles of Healthy Cuisine) |
3 |
| IFWA 1210 (Nutrition and Menu Planning) or BIOL 1322 (Nutrition and Diet Therapy) |
2 |
| CHEF 1314 (A La Carte Cooking) |
3 |
| RSTO 1304 (Dining Room Service) |
3 |
| PSTR 2331 (Advanced Pastry Shop) |
3 |
| CHEF 1310 (Garde Manger) |
3 |
| CHEF 1164 (Practicum or Field Experience, Culinary Arts/Chef Training) |
1 |
| Total: |
39 |
*Please review your Student Planner or contact your Success Coach/Faculty Mentor to review which courses may be used to fill core requirements.
Culinary Arts Basic Chef Training - Certificate
Culinary Arts Basic Chef Training Certificate Curriculum
| Subject |
Semester Hours |
| CHEF 1301 (Basic Food Preparation) |
3 |
| CHEF 1305 (Sanitation and Safety) |
3 |
| HAMG 1321 (Introduction to Hospitality Industry) |
3 |
| CHEF 2331 (Advanced Food Preparation) |
3 |
| RSTO 1304 (Dining Room Service) |
3 |
| Approved Culinary Arts Elective |
3 |
| Approved Culinary Arts Elective |
3 |
| Approved Culinary Arts Elective |
3 |
| Total: |
24 |
Approved Culinary Electives:
- CHEF 1310
- CHEF 1302
- CHEF 1345
- PSTR 1301
- PSTR 1305
- PSTR 1306
- PSTR 1340
- PSTR 2331
Completion of CHEF 1205 with a grade of "B" or higher and a valid Servsafe certification is a prerequisite for CHEF 1301.
Capstone Requirement: All students must pass the required departmental comprehensive written and practical exam with a grade of "C" or better prior to graduation in order to satisfy the capstone experience.
Culinary Arts Basic Chef Training - Occupational Skills Award
Basic Chef Training Occupational Skills Award Curriculum
| Subject |
Semester Hours |
| CHEF 1305 (Sanitation and Safety) |
3 |
| CHEF 1301 (Basic Food Preparation) |
3 |
| HAMG 1321 (Introduction to Hospitality Industry) |
3 |
| CHEF 2331 (Advanced Food Prep) |
3 |
| Total: |
12 |
Enhanced Pastry Arts Certificate
Enhanced Pastry Arts Certificate Curriculum
| Subject |
Semester Hours |
| PSTR 1305 (Breads and Rolls) |
3 |
| PSTR 1306 (Cake Decoration 1) |
3 |
| PSTR 1340 (Plated Desserts) |
3 |
| PSTR 1343 (Bakery Operations and Management) |
3 |
| Total: |
12 |
