Culinary Arts

Associate in Applied Science

Culinary Arts

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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, with a grade of C or better, MATH073-Introduction to Algebra I and ENGL080-Reading and 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.

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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.
Degree requirements
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
    HOSP132-Food Service Sanitation
1
    CUBP110-Foundations of the Bakeshop
2
    CUBP210-Advanced Baking Techniques
2
    CULN111-Culinary Fundamentals
2
    CULN113-Fundamentals of Garde Manger
2
    CULN114-Purchasing Inventory Cost Management
1
    CULN121-Foundations of Dining Room Service
2
    CULN125-Kitchen Foundations: Stocks, Soups, Sauces
2
    CULN134-Breakfast Cookery
1
    CULN145-Vegetable and Plant-Based Cuisine
2
    CULN165-Meat Cookery
2
    CULN170-Poultry and Seafood Cookery
2
    CULN175-Nutrition for Culinary Professionals
2
    CULN203-Fundamentals of Restaurant Production 2
    CULN226-The Art of Charcuterie 2
    CULN231-Mobile Retail Food Operations
3
    CULN232-Advanced Dining Room
2
    CULN235-A la Carte Restaurant Production
2
    CULN240-Street Foods of the World
1
    CULN245-The Entrepreneurial Chef 1
    CULN/CUBP Elective(s) 2
TOTAL PROGRAM CREDITS REQUIRED
38
TOTAL CREDITS REQUIRED FOR DEGREE
60
(CULN)  EFFECTIVE   FALL 2022  

Students must complete a Cooperative Education/Internship/Externship/Service-Learning requirement (400 documented hours).

Recommended Sequence of Courses
RECOMMENDED SEQUENCE OF COURSES
First Semester (14 credits)
ENGL101 Composition I
3
HOSP132 Food Service Sanitation
1
CULN111 Culinary Fundamentals
2
CULN125 Kitchen Foundations: Stocks, Soups & Sauces
2
CULN145 Vetgetable and Plant-Based Cuisine
2
CULN134 Breakfast Cookery
1
CULN114 Purchasing Inventory Cost Management
1
CULN113 Fundamentals of Garde Manger
2
Second Semester (16 credits)
CISM125 Introduction to Computers
3
CULN165 Meat Cookery
2
CULN170 Poultry and Seafood Cookery
2
CUBP110 Foundations of the Bakeshop
2
CUBP210 Advanced Baking Techniques
2
CULN175 Nutrition for the Culinary Professional
2
CULN231 Mobile Retail Food Operations
3
Third Semester (13 credits)
Gen Ed General Education Science course
4
ENGL102 Composition II
3
CULN121 Foundations of Dining Room Service
2
CUBP203 Fundamentals of Restaurant Production
2
CULN226 The Art of Charcuterie
2
Fourth Semester (17 credits)
Choose HIST101, HIST102, HUMT201 or HUMT202
3
Choose General Education course
3
Gen Ed Social Science course
3
Choose CULN/CUBP Elective(s)
2
CULN232 Advanced Dining Room
2
CULN235 A la Carte Restaurant Productions
2
CULN240 Street Foods of the World
1
CULN245 The Entrepreneurial Chef
1