Associate of Applied Science in Culinary Arts

The culinary arts program produces graduates who are not just prepared for entry-level work positions in the rapidly expanding and varied food service, hospitality and tourism industry, but also graduates who can quickly advance in career opportunities because of their formal training and education.

Admission Requirements

Satisfy the Application and Admission Requirements for Associate Degree Programs.


Call the Culinary Arts Department at (907) 786-1487 for an appointment with a faculty advisor to plan a personal program of study.

Graduation Requirements

Program Requirements

Full-time and part-time students must successfully complete the 12-credit core curriculum as a prerequisite to enrolling in culinary and bakery skill development laboratory courses. Each core CA course must be completed with a grade of C or higher before students can enroll in program courses.

Core Courses *
CA A101The Hospitality Industry: Careers, Trends, and Practices2
CA A104Sanitation2
CA A107Cost Control3
CA A110Quantity Food Purchasing2
CA A119Principles of Nutrition3
Total Credits12

WRTG A111 and MATH A055 with a minimum grade of C are prerequisites and must be completed before enrolling in the above Culinary Arts courses. Appropriate SAT, ACT or UAA-approved math placement test scores may be used in lieu of MATH A055.

Program Courses
CA A103Culinary Skill Development Laboratory4
CA A111Bakery Skill Development Laboratory4
CA A201A la Carte Kitchen4
CA A202Advanced Bakery4
CA A223Catering Management2
CA A224Hospitality Service3
CA A230Foodservice Management3
Complete 9 credits from the following: **9
Principles of Financial Accounting I
Principles of Financial Accounting II
Beginning Drawing
Art Appreciation
Beginning Photography
Business Foundations
Entrepreneurship and Small Business Management
Business Law I
Beverage Management
Hospitality Concept Design
Foodservice Internship
Nutrition Through the Life Cycle

Other APICIUS (Study Abroad), Accounting, Business, Culinary Arts or Nutrition courses may be considered for credit in the elective area by academic petition. See program academic advisor for prior approval.

A total of 60 credits is required for the degree.

Program Student Learning Outcomes

Graduates are able to:

  • Apply theories and concepts of baking and implement techniques to operate or function in a commercial bakery.
  • Apply theories and concepts of cooking and implement techniques to operate or function in a commercial kitchen.
  • Identify sanitation and safety codes and procedures necessary to maintain a safe food service facility.
  • Analyze food cost and implement necessary controls to maintain costs and ensure profitability.
  • Demonstrate the ability to use human resource management and facility operation management concepts to ensure safety, customer service and profitability.