Culinary Arts, AA

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The Culinary Arts Associate in Arts degree is designed to develop a strong base of knowledge and skills that will serve as a foundation for further study and/or pursuit of a career.

Program Learning Outcomes

Upon successful completion of this program, students will be able to:

Demonstrate proper Serve Safe skills as it applies to the food service industry.
Demonstrate proper purchasing, menu planning, production costing, and basic marketing skills.
Perform basic culinary math skills as required by food service establishments.
Demonstrate proper cooking methods and techniques required in the food service industry.

Major Requirements - Restricted Electives

Complete 18 units selected from:

CUL ART 1 Introduction to Hospitality Industry Units: 2
CUL ART 3 Sanitation and Safety Units: 2
CUL ART 4 Food and Beverage Cost Technologies Units: 2
CUL ART 5 Commercial Food Preparation Units: 4
CUL ART 7 Baking Units: 3
CUL ART 9 Restaurant Operations Units: 9
CUL ART 11 Restaurant and Menu Planning Units: 1.5
CUL ART 13 Purchasing and Receiving Units: 1.5
CUL ART 19 Kitchen Management Units: 9
CUL ART 25 Food Service Management Units: 2
CUL ART 29 Beverage Management Units: 1.5
CUL ART 73 Garde Manger Units: 1

Minimum Major Units Required: 18

Complete all courses with a grade of “C” or better.

General Education

Complete one of the following general education patterns:

Students are advised to double-count courses in the major or area of emphasis to also satisfy general education when possible. Course subject credit will be awarded in satisfaction of both major/area of emphasis and lower division general education requirements, but the units will only be counted once in computing the total number of units for the degree.

Minimum Degree Units Required: 60

For more information:

Contact the Agriculture Transfer and Career Pathway (TrAC)