Culinary Arts, AAS - New Curriculum Starts Fall 2026
Courses
- ARTS1101 — Art Appreciation
- BAKE1540 — Artisan Baking
- CHEF1000 — Fundamentals of Culinary Arts
- CHEF1110 — Culinary Safety and Sanitation
- CHEF1120 — Principles of Cooking
- CHEF1140 — Principles of Culinary Leadership
- CHEF1150 — Introduction to Nutrition and Sustainable Practices
- CHEF1500 — Baking Principles I
- CHEF1510 — Menu Development
- CHEF1530 — Fundamentals of Restaurant Operations
- CHEF2010 — Garde Manger
- CHEF2020 — International Cuisine
- CHEF2030 — Contemporary Cuisine
- CHEF2040 — American Regional Cuisine
- CHEF2100 — Culinary Practicum
- CHEF2250 — Advanced Baking Principles
- COMM1100 — Human Communication
- ECON1101 — Principles of Economics
- ECON2105 — Principles of Macroeconomics
- ECON2106 — Principles of Microeconomics
- ENGL1101 — Composition and Rhetoric
- ENGL1102 — Literature and Composition
- ENGL2110 — World Literature
- ENGL2130 — American Literature
- FYES1000 — First Year Experience
- HIST1111 — World History I
- HIST1112 — World History II
- HIST2111 — U. S. History I
- HIST2112 — U. S. History II
- HUMN1101 — Introduction to Humanities
- MATH1103 — Quantitative Skills and Reasoning
- MATH1111 — College Algebra
- MUSC1101 — Music Appreciation
- POLS1101 — American Government
- POLS2401 — Global Issues
- PSYC1101 — Introductory Psychology
- SOCI1101 — Introduction to Sociology
- SPCH1101 — Public Speaking
- THEA1101 — Theater Appreciation