Culinary Arts, AAS

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CULI.D003.UG
Associate of Applied Science
Business & Industry Pathway

Offered at Southeast Campus

Program Requirements

First Year

Fall Term

Spring Term

HAMG 2301 - Principles of Food and Beverage Operations
CHEF 2301 - Intermediate Food Preparation
Choose one from the following:
HAMG 1324 - Hospitality Human Resources Management or
HAMG 1340 - Hospitality Legal Issues
ENGL 1301 - Composition I +
Approved Technical Elective Semester Hours: 3 *

Summer Term

HECO 1322 - Nutrition and Diet Therapy +
Choose one from the following:
SPCH 1311 - Introduction to Speech Communication + or
SPCH 1315 - Public Speaking + or
SPCH 1321 - Business and Professional Communication +

Second Year

Fall Term

CHEF 1310 - Garde Manger
Choose one from the following:
CHEF 1341 - American Regional Cuisine or
CHEF 1345 - International Cuisine
CHEF 1302 - Principles of Healthy Cuisine

Spring Term

IFWA 2446 - Quantity Procedures
CHEF 1264 - Practicum in Culinary Arts and Chef Training
Creative Art/Language, Philosophy and Culture Elective Semester Hours: 3 **
Behavioral or Social Science Elective Semester Hours: 3 **
Life and Physical Sciences Elective Semester Hours: 3 **

Total Degree Hours: 60

* Approved Technical Elective must be chosen from HAMG 1321 , HAMG 2305 , HAMG 2307 , PSTR 2331 , PSTR 1305 , PSTR 1310 , PSTR 1206 , PSTR 2207 , PSTR 1442 , or TRVM 1201 .

** Creative Arts/Language, Philosophy and Culture, Behavioral or Social Sciences and Life and Physical Sciences electives must be chosen from the Core Curriculum .

NOTE: Mathematical competency is required for completion by TSI-liable students. Practicum should be taken during graduating semester and requires approval by program coordinator.

The program is accredited by the American Culinary Federation Education Foundation, 180 Center Place Way, St. Augustine, Florida 32095.