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.
Call the Culinary Arts Department at (907) 786-1487 for an appointment with a faculty advisor to plan a personal program of study.
- Satisfy the General University Requirements for Associate of Applied Science Degrees.
- Complete the General Course Requirements for Associate of Applied Science Degrees.
- Complete the Program Requirements below.
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 A101||The Hospitality Industry: Careers, Trends, and Practices||2|
|CA A107||Cost Control||3|
|CA A110||Quantity Food Purchasing||2|
|CA A119||Principles of Nutrition||3|
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.
|CA A103||Culinary Skill Development Laboratory||4|
|CA A111||Bakery Skill Development Laboratory||4|
|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|
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.