AOS Curriculum Chart
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Associates Degree (AOS) in Culinary Arts Curriculum Chart

Freshman through Sophmore Years (21 months)

View Curriculum Chart for BPS in Culinary Arts

Freshman Year (First Semester)
Course Credits
NC=Non-credit
Culinary Fundamentals
Culinary Math*
Externship Prep Seminar I
Externship Prep Seminar II
Food Safety
First-Year Seminar: Recipe for Success
Introduction to Gastronomy
Nutrition
Product Knowledge

*Mathematics Fundamentals (NC) may also be required based on the results of a placement test.

 6
1.5
NC
NC
1.5
1.5
1.5
1.5
1.5
Total Credits 15.0 
Freshman Year (Second Semester)
Course Credits
NC=Non-credit
Introduction to Management
Meat Identification and Fabrication
Seafood Identification and Fabrication
Modern Banquet Cookery
Introduction to À la Carte Cookery
High-Volume Production Cookery
Culinary Practical Exam I
Externship Registration Seminar
College Writing or College Writing for ELLs or
College Writing Plus Fundamentals		 1.5
1.5
1.5
3.0
3.0
3.0
NC
NC
3.0
Total Credits 16.5 
Sophomore Year (First Semester)
Course Credits
NC=Non-credit
Baking and Pastry Skill Development
Garde Manger
Cuisines of the Americas
Controlling Costs and Purchasing Food
Cuisines of the Mediterranean
Cuisines of Asia
Menu Development		 3.0
3.0
3.0
1.5
3.0
3.0
1.5
Total Credits 18.0 
Sophomore Year (Second Semester)
Course Credits
NC=Non-credit
Introduction to Customer Service
Wine Studies
Costing Examination
Culinary Practical Exam II
Contemporary Restaurant Cooking
Contemporary Restaurant Service
Formal Restaurant Cooking
Formal Restaurant Service		 1.5
3.0
NC
NC
3.0
3.0
3.0
3.0
Total Credits 16.5
TOTAL CREDITS FOR AOS DEGREE 69.0

 
 
 
 
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