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.
The Associate of Applied Science (AAS) in Culinary Arts prepares students for entry-level positions in the rapidly expanding and varied foodservice, hospitality and tourism industry. Graduates can quickly advance in career opportunities because of their formal training and education.
Career possibilities available to graduates of the culinary arts program include positions in restaurants, clubs, bakeries, hotels and institutions. Additionally, a wide variety of management positions are available to graduates.
Through the culinary arts program students have the opportunity to study abroad in Italy for one semester at APICIUS, the Culinary Institute of Florence. Students will be able to apply credits earned in Florence towards their UAA culinary arts degree.
The AAS in Culinary Arts is accredited by the American Culinary Federation Education Foundation's Accrediting Commission.
The AAS in Culinary Arts constitutes the first two years of the Bachelor of Science in Hospitality Administration.
Complete the Admission Requirements for Associate Degrees.
- Complete the General University Requirements for Associate of Applied Science Degrees.
- Complete the General Education Requirements for Associate of Applied Science Degrees.
- Complete the following major requirements with a minimum grade of C:
|CA A101||The Hospitality Industry: Careers, Trends, and Practices||2|
|CA A103||Culinary Skill Development Laboratory||4|
|CA A107||Cost Control||3|
|CA A110||Quantity Food Purchasing||2|
|CA A111||Bakery Skill Development Laboratory||4|
|CA A119||Principles of Nutrition||3|
|CA A201||A la Carte Kitchen||4|
|CA A202||Advanced Bakery||4|
|CA A223||Catering Management||2|
|CA A224||Hospitality Service||3|
|CA A230||Foodservice Management||3|
|Complete 9 credits from the following:||9|
|Principles of Financial Accounting I|
|Principles of Financial Accounting II|
|Entrepreneurship and Small Business Management|
|Business Law I|
|Hospitality Concept Design|
|Nutrition Through the Life Cycle|
A minimum 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.