Overview
Offered at the Augusta campus
| Entrance Dates: |
Fall |
| Length of Program: |
Four Terms |
| Credit Hours Required for Graduation: |
65 |
Program Description: The Culinary Arts Degree program is a sequence of courses that prepares students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory, safety and sanitation, nutrition, and practical applications necessary for successful employment. Program graduates receive a Culinary Arts Degree. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.
Employment Opportunities: CULINARIAN: An entry level culinarian within a commercial foodservice operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items. SOUS CHEF: A chef who supervises a shift or station(s) in a foodservice operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef. PASTRY CULINARIAN: An entry level culinarian within a pastry foodservice operation responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods. WORKING PASTRY CHEF: A pastry chef who supervises a pastry section or a shift within a foodservice operation and has considerable responsibility for preparation and production of all pastry items.
Guided Pathway
You may click on any course below to view the course description and prerequisite information.
Students who do not follow the Course Sequence listed below may not be able to complete the program in the number of semesters shown.
Augusta Day Program
PROGRAM NAME: Culinary Arts
AWARD: Associate of Applied Science
CAMPUS: Augusta Day Program
Year 1 Fall Semester
Year 1 Spring Semester
Year 1 Summer Semester
| COMP 1000 | INTRODUCTION TO COMPUTER LITERACY | 3 |
| CUUL 1370 | NUTRITIONAL FOOD AND MENU MGMT | 3 |
| CUUL 2160 | CONTEMPORARY CUISINE | 4 |
| XXXX XXXX | SOCIAL/BEHAVIORAL SCIENCE AREA II* | 3 |
| XXXX XXXX | GENERAL EDUCATION ELECTIVE* | 3 |
Year 2 Fall Semester
| CUUL 2130 | CULINARY PRACTICUM AND LEADERSHIP | 6 |
| | OR | |
| CUUL 2140 | ADVANCED BAKING AND INTERNATIONAL CUISINE | 6 |
| | | |
| CUUL 2190 | PRINCIPLES OF CULINARY LEADERSHIP | 3 |
| | OR | |
| MGMT 1115 | LEADERSHIP | 3 |
| | | |
| HRTM 1150 | EVENT PLANNING | 3 |
| HRTM 1160 | FOOD AND BEVERAGE MANAGEMENT | 3 |
| XXXX XXXX | HUMANITIES/FINE ARTS AREA IV* | 3 |