Culinary Arts

Culinary Fundamentals - AAS

Effective term: 
2016 Fall
Final term: 
Total credits required: 
Program Availability: 
College specific

The Associate in Applied Science (AAS) in Culinary Fundamentals is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.

Program notes

Students must earn a grade of "C" or better for all courses within the program.

++ indicates any suffixed courses.

CUL101Culinary Fundamentals: Culinary Basics 3
CUL102Culinary Fundamentals: Hot Foods 3
CUL103Culinary Fundamentals: Breakfast and Garde Manger 3
CUL104Culinary Fundamentals: Bakery and Pastry 3
Restricted Electives
Students should choose twenty-one (21) to twenty-six (26) credits from the following list of courses to complete a minimum of sixty (60) credits for the AAS degree.
CUL+++++ Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses 1-26
FRE+++++ Any FRE French courses 1-4
HRM+++++ Any HRM Hotel Restaurant Management courses 1-26
MGT+++++ Any MGT Management courses 1-6
SPA+++++ Any SPA Spanish courses 1-4
General Education
General Education RequirementCredits 22-27
General Education CoreCredits 12-17
First-Year CompositionCredits 6
ENG101First-Year Composition (3) OR
ENG107First-Year Composition for ESL (3) AND
ENG102First-Year Composition (3) OR
ENG108First-Year Composition for ESL (3)
Oral CommunicationCredits 3
Any approved general education course in the Oral Communication area
Critical ReadingCredits 0-3
CRE101College Critical Reading and Critical Thinking (3) OR
equivalent as indicated
MathematicsCredits 3-5
Any approved general education course in the Mathematics area
General Education DistributionCredits 10
Humanities and Fine ArtsCredits 3
Any approved general education course in the Humanities, Arts and Design area
Social and Behavioral SciencesCredits 3
Any approved general education course in the Social-Behavioral Sciences area
Natural SciencesCredits 4
Any approved general education course in the Natural Sciences area
  1. Identify culinary principles, nutrition practices, safety and sanitation techniques for basic kitchen and food service operation. (CUL101)
  2. Identify fruit and vegetable classifications and demonstrate preparation and usage of a variety of products. (CUL101)
  3. Demonstrate the appropriate use of kitchen smallwares, equipment, knives and bakery equipment. (CUL101, CUL104)
  4. Demonstrate the use of food costing techniques and recipe conversions using standard and metric measurements. (CUL101, CUL104)
  5. Illustrate knowledge of fabrication of meats, fish and poultry products. (CUL102)
  6. Describe and produce basic stocks, sauces and soups. (CUL102)
  7. Demonstrate methods of cooking by conduction, convection and radiation in the utilization of poultry, fish and meat products. (CUL102)
  8. Produce a variety of cheeses and pastas. (CUL103)
  9. Demonstrate and describe production of dressings for salads and sandwiches. (CUL103)
  10. Produce simple salads and sandwiches appropriate for the food service industry. (CUL103)
  11. Demonstrate practices of canape and hors d'oeuvre production. (CUL103)
  12. Identify and prepare basic breads and rolls. (CUL104)
  13. Produce cakes, cookies, bakery sauces, icings and fillings. (CUL104)