Culinary Arts, AAS

Core Courses (69 credits)

• CUL 100 - Culinary Art Fundamentals 3 credits
• CUL 110 - Culinary Sanitation and Safety 2 credits
• CUL 120 - Mise en Place 6 credits
• CUL 121 - Culinary Methods 6 credits
• CUL 130 - Introduction to Baking 4 credits
• CUL 195 - Food Preservation and Flavor Development 2 credits
• CUL 199 - Breakfast Production 4 credits
• CUL 200 - Culinary Careers and Contemporary Trends 1 credits
• CUL 205 - Introduction to Food and Beverage Operations 3 credits
• CUL 221 - Advanced Culinary Methods: Meat and Seafood 6 credits
• CUL 225 - Dining Room Essentials 2 credits
• CUL 230 - Advanced Baking/Pastry/Dessert 4 credits
• CUL 255 - PNW Cuisine 3 credits
• CUL 265 - International Cuisine 3 credits
• CUL 275 - Adaptive Cooking: Meeting Dietary Needs 4 credits
• CUL 280 - Event & Meeting Coordination 5 credits
• CUL 285 - Essentials of Beverages 3 credits
• CUL 295 - Restaurant Start-Up Simulation 2 credits
• CUL 299 - Restaurant Operations 5 credits

General Education Component (25 credits)

• BA 104 - Mathematics for Business 5 credits

• or

• MATH 100 - Vocational Technical Mathematics 5 credits (or higher)
• ENGL& 101 - English Composition I 5 credits

• or

• ENGL 150 - Vocational/Technical and Business Writing 5 credits
• PSYC& 100 - General Psychology 5 credits

• or

• PSYCH 106 - Human Relations 5 credits
• NUTR& 101 - Nutrition 5 credits
• BTECH 102 - Introduction to Microsoft Office 3 credits

• or

• ACCT 113 - Introduction to Accounting I 5 credits

Suggested Electives (1-5 credits)

• CUL 158 - Internship 1-5 credits

Minimum Credits Required: 95

The Culinary Arts AAS program is a 95-99 credit degree.