Tuition Fee
Start Date
Medium of studying
Duration
2 years
Program Facts
Program Details
Degree
Diploma
Major
Culinary Arts | Food Preparation | Food Service
Area of study
Services
Course Language
English
About Program
Program Overview
Culinary Arts
Turn Your Passion for Cooking into a Career
Program Duration
Two-Year Program
Degree Type
Associate in Applied Science (A.A.S.)
Total Credit Hours
64
About This Program
Our Culinary Arts program will help you expand your skills and learn from American Culinary Federation (ACF) qualified Culinary Arts faculty chefs as they develop both your technical abilities and your theoretical foundation in preparing you to grow your career possibilities. Develop skills in knife, tool, and equipment handling and apply principles of food preparation to produce a variety of quality dishes. Students will also complete various industry certifications, gaining valuable hands-on industry work experience in the field that adds value and creates a competitive advantage as you progress through your career. Through this program, you can prepare for the workforce, aim for promotion or transfer to a related bachelor’s degree program.
The Culinary Arts degree program is certified by the American Culinary Federation (ACF).
Quick Information
- General Contact
- Admission Requirements
- Transfer Opportunities
- Program Learning Outcomes
Transfer Opportunities
- Public university in central Pennsylvania offering diverse programs.
- A historically Black public university known for rigorous academic programs, dedicated faculty, and supportive student learning resources.
- A private research university in Philadelphia known for co-op programs and innovation.
- A private college in Philadelphia, known for adult education and career-focused programs.
Requirements
What You'll Learn
- Use professional written and oral communication skills to communicate effectively in food service operations.
- Identify organizational structures and basic functions of departments within hospitality and food service environments.
- Develop skills in knife, tool, and equipment handling and apply principles of food preparation to produce a variety of food products.
- Operate and care for equipment safely and correctly.
- Apply the basic principles of sanitation and safety in food service operations.
- Use critical thinking skills to assess and correct problems within food preparation, production, presentation, and service.
Course Sequence
Semester 1
- To qualify for the Associate in Applied Science (A.A.S.) degree in Culinary Arts, students must complete a minimum of 64 credit hours as described and attain a grade point average of 2.0 or better.
- Completing this sequence of classes will help you to graduate and transfer credits to a four-year school.
- Please see a Culinary Arts advisor for help.
| Course Number and Name | Credits | Advisory Notes | Course Type |
|---|---|---|---|
| EASC 111 - Environmental Conservation or EASC 111H - Environmental Conservation (Honors) | 3 credits | Scientific Reasoning | |
| THM 110 - Introduction to the Hospitality Industry | 3 credits | THM 110 is a prerequisite for CULA 27, THM 285 and THM 180 | Major Course |
| ENGL 101 - English Composition I or ENGL 101H - English Composition I (Honors) | 3 credits | ENGL 101 is a prerequisite for CULA 288 and for ENGL 102 | Writing/Research/Info Lit 1 |
| FNMT 118 - Intermediate Algebra | 3 credits | FNMT 118 is a prerequisite for CAHM 271 | Quantitative Reasoning |
| CULA 170 - Elementary Food Preparation, Principles, and Practices | 4 credits | CULA 170 is a prerequisite for CULA 171 and THM 285 | Major Course |
Semester 2
- To qualify for the Associate in Applied Science (A.A.S.) degree in Culinary Arts, students must complete a minimum of 65 credit hours as described and attain a grade point average of 2.0 or better.
| Course Number and Name | Credits | Advisory Notes | Course Type |
|---|---|---|---|
| CIS 103 - Introduction to Information Technology | 3 credits | CIS 103 is a prerequisite for CAHM 271 | Tech Comp |
| CULA 171 - Quantity Food Preparation | 4 credits | CULA 171 is a prerequisite for CULA 210 and CULA 220 | Major Course |
| CULA 151 - Elementary Baking and Pastry | 3 credits | CULA 151 is a prerequisite for CULA 210 | Major Course |
| THM 285 - Dining Room Management | 3 credits | In this applied learning course, students gain valuable hands-on work experience providing dining room service for campus dining events | Major Course |
| ENGL 102 - The Research Paper or ENGL 102H - The Research Paper (Honors) | 3 credits | Writing/Research/Info Lit 2 |
Semester 3
- To qualify for the Associate in Applied Science (A.A.S.) degree in Culinary Arts, students must complete a minimum of 65 credit hours as described and attain a grade point average of 2.0 or better.
| Course Number and Name | Credits | Advisory Notes | Course Type |
|---|---|---|---|
| ENGL 117 - Group and Team Communication | 3 credits | Oral Communication/Creative Exp. | |
| CULA 210 - American Cuisine | 4 credits | CULA 210 is a prerequisite for CULA 270 | Major Course |
| CULA 211 - International Cuisine | 4 credits | CULA 211 is a prerequisite for CULA 270 | Major Course |
| CULA 220 - Culinary Arts Work Experience I | 4 credits | CULA 220 is a prerequisite for CULA 271 and CULA 288 | Major Course |
Semester 4
- To qualify for the Associate in Applied Science (A.A.S.) degree in Culinary Arts, students must complete a minimum of 65 credit hours as described and attain a grade point average of 2.0 or better.
- Please see a Culinary Arts advisor for help with graduation process
| Course Number and Name | Credits | Advisory Notes | Course Type |
|---|---|---|---|
| CULA 270 - Advanced Food Production, Nutrition and Finishing | 4 credits | Prerequisite: CULA 210, CULA 211 | Major Course |
| CULA 288- Culinary Arts Work Experience II | 3 credits | In this applied learning course, students gain valuable hands-on industry work experience in the field. | Major Course |
| CULA 271 - Food & Beverage Revenue Management | 3 credits | Major Course | |
| CULA 161 - Food Service Safety & Sanitation | 2 credits | Major Course | |
| CULA 240 - Modern Foods & Techniques | 4 credits | Major Course |
Launch Your Career in Culinary Arts
- Baker – est. salary $29,724
- Butcher and Meat Cutters – est. salary $34,833
- Chefs and Head Cooks – est. salary $55,289
- Cooks, private household – est. salary $195,974
Career Outlook
$51,304
Median Salary of an Food Service Managers
1,430
Number of Jobs in the Region
+6.7%
10-year Job Outlook in the Region for Food Service Managers
Featured Career
Food Service Manager
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Starting Pay: $29,904
Typical Tasks
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Count money and make bank deposits.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
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- Culinary Arts I Proficiency Certificate
- Culinary Arts II Proficiency Certificate
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