Culinary Arts

Associate in Applied Science

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 who test into Reading/Writing II ENGL080 or Introduction to Algebra II MATH074 must complete these courses, with a C or better, to earn the ACA certificate/medal. General education courses may be taken as offered during the program.

Visit the Academy of Culinary Arts home page or contact Connie LaMonaca, ACA administrative secretary, (609) 343-4944 or e-mail lamonaca@atlantic.edu.

Courses Credits
   
General Education Courses  
When a general education course is not specified, refer to the list of courses approved for this degree.
Composition I ENGL101
3
Composition II ENGL102
3
Choose one: Heritage of the Western World I HIST101 or Heritage of the Western World II HIST102 or
Introduction to Arts and Humanities HUMT200 (4 cr.)
3
Social Science course
3
Elective: General Education course
3
Laboratory Science course
4
Concepts of Physical Fitness HPED150
1
TOTAL CREDITS REQUIRED
20
 
Program Courses
Fundamentals of Baking CUBP110
2
Basic Pastry Preparation CUBP120
2
Advanced Baking CUBP210
2
Introduction to Culinary Arts CULN101
3
Applied Culinary Skills I CULN105
2
Applied Culinary Skills II CULN106
2
Introduction to Diversified Cuisines CULN107
2
Introduction to Garde Manger CULN109
2
Fundamentals of Dining Room Service CULN117
3
Buffet/Service Catering CULN204
3
Advanced Hot Food Preparation CULN207
2
Applied Dining Room Operations/Intro to Wines CULN217
3
Applied Restaurant Production CULN223
3

Choose: Essentials of Culinary Nutrition ALHT160 or Human Resource Management HOSP125

3

 
Choose: Advanced Garde Manger CULN209 or Charcuterie CULN222
2

Choose: International Food Preparation CULN220 or
Italian Regional Cuisine CULN221

2
Cooperative Education CULN280
1
Restaurant Operations HOSP134
4
Beverage Operations/Wines/Spirits HOSP215
3
TOTAL CREDITS REQUIRED
46
   
Computer literacy: 0-3 credits (May be fulfilled with CISM125, testing out, or reviewed departmental portfolio.)
   
TOTAL CREDITS REQUIRED FOR DEGREE:
66
Effective Fall 2006 (CULN)