Culinary Arts, AAS

*Students interested in an AAS with emphasis in Pastry should take ‘OR’ courses and associated prerequisites/corequisites.

• PSTR 1305 - Breads and Rolls Semester Credit Hours: 3
• PSTR 1306 - Cake Decorating I Semester Credit Hours: 3
• PSTR 2431 - Advanced Pastry Shop Semester Credit Hours: 4
• PSTR 2301 - Chocolates and Confections Semester Credit Hours: 3
• PSTR 2307 - Cake Decorating II Semester Credit Hours: 3
• PSTR 1310 - Pies, Tarts, Teacakes and Cookies Semester Credit Hours: 3

First Semester

• CHEF 1205 - Sanitation and Safety Semester Credit Hours: 2
• IFWA 1218 - Nutrition for the Food Service Professional Semester Credit Hours: 2
• HAMG 1221 - Introduction to Hospitality Industry Semester Credit Hours: 2
• PSTR 1301 - Fundamentals of Baking Semester Credit Hours: 3
• CHEF 1301 - Basic Food Preparation Semester Credit Hours: 3
• ENGL 1301 - Composition I Semester Credit Hours: 3

Second Semester

• RSTO 1325 - Purchasing for Hospitality Operations Semester Credit Hours: 3

•  

• CHEF 2331 - Advanced Food Preparation Semester Credit Hours: 3

• OR

• PSTR 1305 - Breads and Rolls Semester Credit Hours: 3 *

•  

• RSTO 1321 - Menu Management Semester Credit Hours: 3

•  

• RSTO 1204 - Dining Room Service Semester Credit Hours: 2

• OR

• PSTR 1306 - Cake Decorating I Semester Credit Hours: 3 *

•  

• MATH 1332 - Contemporary Mathematics (Quantitative Reasoning) Semester Credit Hours: 3

• OR

• MATH 1342 - Elementary Statistical Methods Semester Credit Hours: 3

• OR

• MATH 1314 - College Algebra Semester Credit Hours: 3

• OR

• MATH 1324 - Mathematics for Business & Social Sciences Semester Credit Hours: 3

Third Semester

• CHEF 1441 - American Regional Cuisine Semester Credit Hours: 4

• OR

• PSTR 2431 - Advanced Pastry Shop Semester Credit Hours: 4 *

•  

• CHEF 1340 - Meat Preparation and Cooking Semester Credit Hours: 3

• OR

• PSTR 2301 - Chocolates and Confections Semester Credit Hours: 3 *

•  

• RSTO 1313 - Hospitality Supervision Semester Credit Hours: 3

•  

• SPCH 1321 - Business and Professional Communication Semester Credit Hours: 3

• OR

• SPCH 1315 - Public Speaking Semester Credit Hours: 3

•  

• xxxx x3xx - Social and Behavioral Sciences Core Semester Credit Hours: 3

Fourth Semester

• CHEF 1445 - International Cuisine Semester Credit Hours: 4

• OR

• PSTR 2307 - Cake Decorating II Semester Credit Hours: 3 *

•  

• CHEF 1364 - Practicum (or Field Experience) - Culinary Arts/Chef Training Semester Credit Hours: 3
• RSTO 1201 - Beverage Management Semester Credit Hours: 2

•  

• CHEF 1310 - Garde Manger Semester Credit Hours: 3

• OR

• PSTR 1310 - Pies, Tarts, Teacakes and Cookies Semester Credit Hours: 3 *

•  

• xxxx x3xx - Lang., Philosophy and Culture Core Semester Credit Hours: 3

• OR

• Creative Arts Core Semester Credit Hours: 3

Total Semester Hours: 60

Courses titled in bold type represent general education requirements.

*Students interested in an AAS with emphasis in Pastry should take ‘OR’ courses and associated pre-requisites/co-requisites.

Note: Completion of CHEF 1205  with a C or better is required to continue through the remainder of the program.

Admission into this program has selective enrollment with limited seating available.