Professional Culinary Studies - A.A.S.
Culinary laboratory courses are delivered through a multimedia environment where students focus on the progressive development and practice of culinary skills and techniques, product identification, and cooking methods, then expand to the study of classical and contemporary techniques and flavor profiles used in the production of the major world cuisines. Students explore alternative and emerging recipes and cooking practices including plant-based and evolving cuisine.
Hands-on food production experiences are paired with professional studies courses, resulting in a curriculum that is both dynamic and directly aligned with industry needs. Students learn to develop recipes, implement cost controls, apply food safety standards, and achieve a Conference for Food Protection approved Food Safety Manager Certification. General education courses engage students in critical thinking and communication practices that meet industry expectations.
The associate degree culminates with an internship experience where students gain industry experience which assists in their preparation for future careers. Students may engage in the internship experience at hotels, restaurants, country clubs, resorts, casinos, spas and workplace dining venues, and sites may be local, national or international if specific requirements are met.
Graduates of the program have the opportunity to gain employment in the food service industry or to further their education by continuing on to a bachelor's degree program.
Graduates of the Professional Culinary Studies degree program are eligible, or may apply, for entrance into the following bachelor's degree programs: Culinary Arts and Food Service Management, Food & Beverage Entrepreneurship, or Business Studies. Certain requirements pertain to each of these bachelor degree programs, which are noted in their respective program descriptions.
Upon completion of the program, graduates are expected to:
- Execute professional cooking methods and techniques to produce nutritious, high quality food.
- Apply FDA recommended food safety and sanitation principles throughout the food production cycle with emphasis on production and service.
- Implement basic cost control measures to track goods, services and costs through the cycle of cost control.
Professional Culinary Studies
A two-year program leading to an associate degree
|CUL1100||Introduction to Culinary Skills and Techniques||3|
|CUL1200||Introduction to Breakfast & Lunch Cooking||3|
|CUL1310||Principles of the Plate||3|
|CUL1420||Traditional Cooking Techniques||3|
|CUL2900||International Cuisine Culinary Capstone||3|
|SFS2001||Introduction to Plant-based Cuisine||3|
|SFS2110||Culinary Science, Nutrition & Sensory Analysis||3|
|CFIT2799||College of Food Innovation & Technology Intermediate Internship||9|
|Related Professional Studies|
|FSM1175||Food Safety and Sanitation Management *||0.5|
|FSM2045||Introduction to Menu Planning and Cost Controls||3|
|A&S Core Experience|
|Communications Foundation Courses||9|
|Rhetoric & Composition I|
|Rhetoric & Composition II|
One ILS course at the 2000 level
|A Survey of College Mathematics (or higher, based on student’s placement)|
One course with an EASC attribute
|Free Electives #||6|
6 credits selected from 1000–4999 numbered offerings within the university
Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.
# In addition to classes, free elective credits may be applied to a number of options such as internship, study abroad, Directed Experiential Education courses and courses in a specialization or minor as relevant. For Accelerated Master's program students, up to three graduate-level courses may apply. Students are strongly encouraged to contact a faculty adviser before scheduling free elective credits.