Culinary Arts

Associate in Applied Science

Culinary Arts

This program offers training for culinary and food and beverage personnel for careers in the growing food service and hospitality industries. Students learn different styles and techniques for ordering, preparing and serving food, planning menus, incorporating computer technology, as well as working with an assortment of modern tools and equipment. Nearly 75% of the study will be hands-on experience, under the supervision of the faculty in the Academy's fully-equipped modern facility.

Students are required to take the Placement Test and, if applicable, complete all mathematics and reading courses with a C or better, up to and including MATH074-Introduction to Algebra II or MATH099-Accelerated Elementary Algebra and ENGL080-Reading/Writing II. General Education courses may be taken as offered during the program.

For additional information, visit the   Academy of Culinary Arts  home page or contact the culinary department at (609) 343-4944.

explore careers button

Upon Completion of this program students will be able to:

  • Demonstrate professionalism and exceptional work ethics;
  • Relate the importance of participation in community service activities;
  • Perform effectively in teams;
  • Identify environmental and conservation issues related to the culinary industries;
  • Demonstrate knowledge and skills appropriate for entry-level culinary positions;
  • Practice life-long learning as it relates to career goals;
  • Compare and contrast traditional and non-traditional career opportunities;
  • Identify industry expectations through on-the-job training;
  • Identify industry sanitation standards;
  • Evaluate the advantages of professional affiliations and ACF certification;
  • Know and apply industry equipment safety standards;
  • Apply basic cooking techniques;
  • Create and defend daily sales abstract;
  • Demonstrate organizational proficiency;
  • Evaluate and interpret nutritional content of recipes;
  • Articulate an understanding of cultural diversity.
Courses Credits
GENERAL EDUCATION COURSES - 22 credits
When a General Education course is not specified, refer to the list of approved General Education courses.
Communication (6 credits)  
    ENGL101-Composition I
3
    ENGL102-Composition II
3
Mathematics-Science-Technology (7 credits)  
    General Education Science course
4
    CISM125-Introduction to Computers
3
Social Science (3 credits)  
    General Education Social Science course
3
Humanities (3 credits)  
    Choose HIST101, HIST102, HUMT201 or HUMT202
3
General Education Elective (3 credits)  
    General Education course
3
TOTAL GENERAL EDUCATION CREDITS REQUIRED
22
PROGRAM COURSES - 38 credits
    CUBP110-Foundations of the Bakeshop
2
    CUBP120-Introduction to the Art of Pastry
2
    CUBP210-Advanced Baking Techniques
2
    CULA140-Operating the Successful Kitchen
2
    CULN101-Introduction to the Culinary Profession
2
    CULN108-Introduction to Sensory Evaluation & the Cold Foods Kitchen
2
    CULN125-Kitchen Foundations: Stocks, Soups, Sauces
2
    CULN130-Vegetables, Starches and Grains
2
    CULN134-Breakfast Cookery
1
    CULN140-Culinary Math & the Successful Chef
1
    CULN158-Cooperative Education I
1
    CULN165-Meat Cookery
2
    CULN170-Poultry and Seafood Cookery
2
    CULN175-Nutrition for Culinary Professionals
2
    CULN188-Cooperative Education II
1
    CULN225-Plant Based Diets
1
    CULN226-The Art of Charcuterie 2
    CULN230-Contemporary Culniary Concepts
1
    CULN232-Advanced Dining Room
2
    CULN235-A la Carte Restaurant Production
2
    CULN240-Street Foods of the World
1
    CULN245-The Entrepreneurial Chef 1
    CULN248-Cooperative Education III 1
TOTAL PROGRAM CREDITS REQUIRED
38
TOTAL CREDITS REQUIRED FOR DEGREE
60
(CULN)  EFFECTIVE   FALL 2019  
RECOMMENDED SEQUENCE OF COURSES
First Semester (14 credits)
ENGL101 Composition I
3
CULN101 Introduction to the Culinary Profession
2
CULN108 Introduction to Sensory Evaluation & the Cold Foods Kitchen
2
CULN125 Kitchen Foundations: Stocks, Soups, Sauces
2
CULN130 Vegetables, Starches and Grains
2
CULN134 Breakfast Cookery
1
CULN140 Culinary Math & the Successful Chef
1
CULN158 Cooperative Education I
1
Second Semester (14 credits)
CISM125 Introduction to Computers
3
CUBP110 Foundations of the Bakeshop
2
CULN165 Meat Cookery
2
CULN170 Poultry and Seafood Cookery
2
CULA140 Operating the Successful Kitchen
2
CULN175 Nutrition for Culinary Professionals
2
CULN188 Cooperative Education II
1
Third Semester (16 credits)
Gen Ed General Education Science course
4
ENGL102 Composition II
3
CUBP120 Introduction to the Art of Pastry
2
CUBP210 Advanced Baking Techniques
2
CULN225 Plant Based Diets
1
CULN230 Contemporary Culinary Concepts
1
CULN226 The Art of Charcuterie
2
CULN248 Cooperative Education III
1
Fourth Semester (16 credits)
Choose HIST101, HIST102, HUMT201, HUMT202
3
Choose General Education course
3
Gen Ed Social Science course
3
CULN232 Advanced Dining Room
2
CULN235 A la Carte Restaurant Productions
2
CULN240 Street Foods of the World
1
CULN245 The Entrepreneurial Chef
1
CULN288 Cooperative Education IV
1