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 are required to take the Placement Test and, if applicable, complete all mathematics and reading courses with a C or better, up to and including MATH071-Foundational Math and/or MATH074-Introduction to Algebra II and ENGL080-Reading/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.

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.
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 - 42 credits
    CUBP110-Fundamentals of Baking
2
    CUBP120-Basic Pastry Preparation
2
    CUBP210-Advanced Baking
2
    CULN101-Introduction to Culinary Arts
3
    CULN105-Applied Culinary Skills I
2
    CULN106-Applied Culinary Skills II
2
    CULN107-Introduction to Diversified Cuisines
2
    CULN109-Introduction to Garde Manger
2
    CULN117-Fundamentals of Dining Room Service
3
    CULN200-Applied Culinary Nutrition
3
    CULN204-Buffet Service/Catering
3
    CULN207-Advanced Hot Food Preparation
2
    CULN217-Applied Dining Room Operations/Principles of Management
3
    CULN223-Applied Restaurant Production
3

    Choose CULN209-Advanced Garde Manger, CULN222-Charcuterie or CULN224-Introduction to Culinary Competition

2

 

    Choose CULN220-International Food Preparation or CULN221-Italian Regional Cuisine
2
    CULN280-Cooperative Education
1
    HOSP134-Restaurant Operations
3
TOTAL PROGRAM CREDITS REQUIRED
42
TOTAL CREDITS REQUIRED FOR DEGREE
64
(CULN) EFFECTIVE FALL 2016  
RECOMMENDED SEQUENCE OF COURSES
First Semester
CISM125 Introduction to Computers
3
ENGL101 Composition I
3
CULN101 Introduction to Culinary Arts
3
CULN105 Applied Culinary Skills I
2
CULN106 Applied Culinary Skills II
2
CULN107 Introduction to Diversified Cuisine
2
Second Semester
Choose HIST101, HIST102, HUMT201, HUMT202
3
Gen. Ed. General Education Science course
4
CUBP110 Fundamentals of Baking
2
CUBP210 Advanced Baking
2
CULN109 Introduction to Garde Manger
2
CULN207 Advanced Hot Food Preparation
2
Third Semester
CULN280 Cooperative Education
1
ENGL102 Composition II
3
CUBP120 Basic Pastry Preparation
2
CULN117 Fundamentals of Dining Room Service
3
CULN200 Applied Culinary Nutrition
3
CULN204 Buffet Service/Catering
3
Choose CULN209-Advanced Garde Manger, CULN222-Charcuterie or CULN224-Introduction to Culinary Competition
2
Fourth Semester
Gen Ed Choose a General Education course
3
Gen Ed Social Science course
3
CULA134 Kitchen Operations
3
CULN217 Applied Dining Room Operations/Principles of Management
3
CULN223 Applied Restaurant Production
3
Choose CULN220-International Food Preparation or CULN221-Italian Regional Cuisine
2
Note:  Cooperative education and general education course requirements can be taken during the summer.