Culinary Arts, Associate in Science

Upon successful completion of the degree, the student demonstrates the skills, training, and knowledge to transfer to a four-year hospitality program or industry employment, where the degree would enable quick upward mobility to the sous-chef position.

Minimum Units Required: 68

Recommended Sequence:

First Semester

Units

CUL ART 001

Introduction to Hospitality Industry

2

CUL ART 003

Sanitation and Safety

2

CUL ART 005

Commercial Food Preparation

4

CUL ART 007

Baking

3

CUL ART 008

European Pastry Production

4

GE Choice*

General Education Course

3

Second Semester

CUL ART 004

Food and Beverage Cost Technologies

2

CUL ART 009

Restaurant Operations

9

CUL ART 011

Menu Planning

1.5

CUL ART 013

Purchasing and Receiving

1.5

FCS 006 **

Nutrition

3

FCS 006 satisfies the Natural Sciences General Education requirement)

Third Semester

CUL ART 019

Kitchen Management

9

CUL ART 025

Food Service Management

2

CUL ART 027

Garde Manger

1.5

CUL ART 029

Beverage Management

1.5

FCS 093V

Work Experience: Family and Consumer Studies

1

GE Choice*

General Education Course

3

Fourth Semester

Electives*

General Education Courses

 

*Courses that fulfill the General Education requirements for the Associate degree in the following categories: Social Sciences/A & B, Humanities, Learning Skills/A, B & C, Contemporary Perspectives

Natural Sciences **(Satisfied by FCS 006)

15

Minimum Units 68