Culinary Arts Diploma (CA44)

The Culinary Arts diploma 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 Diploma. 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.

CULINARIAN: An entry level culinarian within a commercial foodservice operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items.

SOUS CHEF: A chef who supervises a shift or station(s) in a foodservice operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef.

PASTRY CULINARIAN: An entry level culinarian within a pastry foodservice operation responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods.

WORKING PASTRY CHEF: A pastry chef who supervises a pastry section or a shift within a foodservice operation and has considerable responsibility for preparation and production of all pastry items.


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 55 60 34 NA
Accuplacer (Next Gen) 224 236 229 NA
Compass 70 32 26 NA
SAT 16 15 18 NA
SAT 270 280 310 NA
ACT 14 13 14 NA
ASSET 37 38 32 NA
PSAT 16 15 18 NA
GED NA 145 145 NA
TABE 461 NA 442 NA

Culinary Arts Diploma Curriculum

The curriculum for the Culinary Arts diploma 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, diploma-seeking students must earn a minimum of 52 semester credit hours. The program requires a minimum of 1320 contact hours and generally takes 4 semesters to complete.

Program Courses

Basic Skills Courses (8 Credits)

MATH 1012Foundations of Mathematics


EMPL 1000Interpersonal Relations & Professional Development


ENGL 1010Fundamentals of English I


Occupational Courses (44 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


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): $5,200

Fees ($385 per semester): $1,540

Books/Supplies: $1,000

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) 

* Uniforms/ Knife Kits 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 clinical 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 practicum 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.