Culinary Arts, A.A.S.
Entry Time
Fall or Spring
Award
Associate of Applied Science degree
2 years (4 terms)
Our program is designed to educate and develop future leaders for the culinary profession with a curriculum that blends a combination of practical cooking experiences, foodservice knowledge, and business application.
In addition to gaining culinary skills, you will learn how to create menu items that are nutritious, marketable, and profitable; understand the balance between culinary creativity and business operation realities; comprehend the responsibilities of safe food production and service; and become acquainted with the various career pathways within the profession.
Career Opportunities
- executive chef
- banquet chef
- restaurant chef
- chef de cuisine
- sous chef
- private chef
- business ownership
- catering manager
- line cook
- baker
Degree Requirements
| Term 1 | Credit Hours | |
|---|---|---|
| HCM-109 | Kitchen Essentials | 1.5 |
| HCM-147 | Culinary Techniques | 1.5 |
| HCM-138 | Food Fundamentals | 3 |
| HCM-100 | Sanitation & Safety | 2 |
| HCM-260 | Hospitality Math | 3 |
| Select one of the following: | 3 | |
| Workplace Communications | ||
| Composition I 1 | ||
| HCM-321 | Intro to Hospitality Industry | 1 |
| Term Totals: | 15 | |
| Term 2 | ||
| HCM-161 | Stocks and Sauces | 1.5 |
| HCM-140 | Fabrication | 3 |
| HCM-117 | Bakery Basics | 3 |
| HCM-381 | International Cuisine | 4.5 |
| HCM-269 | Garde Manger (lab/lec) | 1.5 |
| HCM-356 | Beverage Fundamentals | 3 |
| HCM-288 | Intro to Hospitality II | 1 |
| Term Totals: | 17.5 | |
| Term 3 | ||
| HCM-207 | Menu Planning | 1.5 |
| HCM-231 | Nutrition | 2 |
| HCM-279 or ACC-152 | Hospitality Accounting or Financial Accounting | 3 |
| HCM-932 | Internship | 1 |
| HCM-329 | Advanced Garde Manger | 3 |
| HCM-359 | Applied Culinary Skills | 4 |
| HCM-354 | Service Techniques | 2 |
| Term Totals: | 16.5 | |
| Term 4 | ||
| HCM-342 | Hospitality Events and Catering (BOH) | 3 |
| HCM-330 | Hospitality Personnel Mgmt | 3 |
| HCM-251 | Purchasing, Recvg & Inventory | 2 |
| Select one of the following: | 3 | |
| Fundamentals of Oral Comm | ||
| Composition II 1 | ||
| FLS-118 | Spanish for Professionals | 3 |
| HCM-530 | Culinary Capstone | 1 |
| HCM-349 | Advanced Baking and Pastry | 2 |
| Term Totals: | 17 | |
| Program Totals: | 66 | |
- 1
Those transferring to a four-year college or university may want to select this course.
Optional Courses
| Code | Title | Credit Hours |
|---|---|---|
| HCM-405 | Culinary Competition | 3 |
| HCM-924 | Honors Project | 1 |
| HCM-928 | Independent Study | 1-3 |
When transferring to a four-year school, see your advisor for course requirements.