Culinary Arts Associate of Applied Science (CA43)

The Culinary Arts Associate of Applied Science 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 and practical application 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

Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.


Culinary Arts students receive the ServSafe® certification prior to program completion. Students also have the option of taking the National Restaurant Association Educational Foundation (NRAEF) ManageFirst Program ™ competencies in nutrition, cost control, and hospitality and restaurant management.

Admissions Criteria

  • Submit a completed application and application fee;
  • Be at least 16 years of age;
  • Submit official high school transcript or GED transcript;
  • Submit official college transcripts, if applicable;
  • Meet the following assessment requirements:
Test Reading Writing Numerical Algebra
Accuplacer 64 70 NA 57
Accuplacer (Next Gen) 236 249 NA 245
Compass 79 62 NA 37
SAT 17 17 NA 21
SAT 290 290 NA 380
ACT 16 14 NA 17
ASSET 42 41 39 42
PSAT 17 17 NA 21
GED NA 145 NA 145

Culinary Arts Degree Curriculum

The curriculum for the Culinary Arts Associate of Applied Science degree program is designed for the semester system. A student may enter the program any semester for general education courses, fall and spring for program courses. To graduate, degree-seeking students must earn a minimum of 65 semester credit hours. The program requires a minimum of 1515 contact hours and generally takes 5 semesters to complete.

Program Courses

General Education Core (15 Credits)

Area I – Language Arts/Communication (3 Credits)

ENGL 1101Composition and Rhetoric


Area II – Social/Behavioral Sciences (3 Credits)

Select one
PSYC 1101Introductory Psychology


SOCI 1101Introduction to Sociology


Area III – Natural Sciences/Mathematics (3 Credits)

Select one
MATH 1101Mathematical Modeling


MATH 1111College Algebra


Area IV – Humanities/Fine Arts (3 Credits)

Select one
ARTS 1101Art Appreciation


ENGL 2130American Literature


ENGL 2110World Literature


MUSC 1101Music Appreciation


Program-Specific Requirements (3 Credits)

General Core Elective


Occupational Courses (50 Credits)

COLL 1010College & Career Success Skills


CUUL 1000Fundamentals of Culinary Arts


CUUL 1110Culinary Safety and Sanitation


CUUL 1120Principles of Cooking


CUUL 1129Fundamentals of Restaurant Operations


CUUL 1220Baking Principles


CUUL 1320Garde Manger


CUUL 1370Culinary Nutrition & Menu Development


CUUL 2130Culinary Practicum


CUUL 2160Contemporary Cuisine


Culinary/Hospitality Related Elective


CUUL 1000, CUUL 1110, CUUL 1120, CUUL 1220 and CUUL 1320: “C” or higher grade is required for these courses.

Select one (3 Credits)

MGMT 1115Leadership


CUUL 2190Principles of Culinary Leadership


Program Costs

Tuition ($100 per credit hour): $6,500

Fees ($385 per semester): $1,925

Books/Supplies: $1,200

Uniform/Knife Kit Package: Approximately $270*

Liability Insurance: Liability Insurance (click to find your program)

Physical Exam: $150**

TB Test: $40**

Hepatitis B Series: $265**

Course Supply Fees:  Culinary Arts (click to find individual course fees) 

* Uniform/Knife Kit package is required beginning with CUUL 1000 Fundamentals of Culinary Arts.

**Physical Exam (documenting adequate health including the ability to lift 50 pounds, to do prolonged standing, and to tolerate heat is encouraged but not required. TB Test and Hepatitis B Series are required by the end of the first semester. If students have proof of immunizations, a copy can be provided to the instructor.

(Costs are estimates and are subject to change.)

Practicum Education

The Culinary Arts Practicum provides students with an opportunity for in-depth application and reinforcement of principles and techniques in a foodservice job setting. The practicum allows the student to become involved in a professional work situation applying technical skills.

The Practicum requires that the student spend a minimum of 15 hours a week in a supervised work setting for 15 weeks, for a total of 225 hours. If the student misses more than 45 hours from the practicum course, he or she will automatically be dropped from the course. Students are evaluated by the internship site supervisor and the internship coordinator. Practicum sites are selected and/or approved by the program instructors. Students are responsible for having reliable transportation to the site.