Locaon: Signal Peak & San Tan Campuses Degree: Associate of Applied Science (AAS) A REA OF I NTEREST : B USINESS & P ROFESSIONAL I NDUSTRIES CONTACT: Amanda Pos [email protected] [email protected] DEPARTMENT WEBSITE: centralaz.edu/divisions-programs/ professional-programs-division/ recreaon/ Program Descripon: The Culinary Arts AAS Degree provides training in basic and advanced culinary skills and includes a praccum experience within a commercial kitchen for applicaon of skills and knowledge. Emphases include Culinary Arts, Baking and Pastry, and Hotel & Restaurant Management. Students are prepared for posions as professional chefs, cooks, pastry chefs, and entry level management or for advancement in the food service industry. Use this Program MAP as an advising guide to choose courses with your advisor and track progress towards milestones and compleon of program. Pre-Degree Requirements: If you have been placed in any development class, you must see an advisor before registraon. SEMESTER BY SEMESTER PROGRAM PLAN FOR FULL-TIME STUDENTS Plans can be modified to fit the needs of part-me students by adding more semesters Semester 1 Credit Hours Semester 2 Credit Hours CUL230 Fund. Of Culinary Arts II or CUL260 Baking & Pastry II 3 HRM103 Managing Food Service Operaons 3 Any Arts & Humanies course 3 PEH101 Personal Health or REC101 Recreaon, Leisure & Quality of Life or any Social/Behavioral Science course 3 Courses in area of emphasis: Culinary Arts (CUL) Baking and Pastry (CUL), or Hotel & Restaurant Management (HRM) 3 Semester Credits: 15 CUL130 Fundamentals of Culinary Arts I or CUL160 Baking & Pastry I 3 ENG101 College Composion I or ENG121 Applied Technical Wring* 3 CUL105 Food Safety & Sanitaon 1 CUL170 Dining & Beverage Management 2 BUS101 Business Mathemacs or MAT118 Essenal Mathemacs* 3-4 Courses in area of emphasis: Culinary Arts (CUL), Baking and Pastry (CUL), or Hotel & Restaurant Management (HRM) (If taking BUS101, take 3 credits of courses in emphasis) 2-3 Semester Credits: 15 Advisor: Catalog Year: 2020-2021 Bold indicates recommended course *See second page P ATHWAY : C ULINARY A RTS CUL230 Fund. Of Culinary Arts II or CUL260 Baking & Pastry II 3 CUL185 Catering Operaons 2 CUL290 Culinary Internship 2 Any Communicaon (COM) course 3 Courses in area of emphasis: Culinary Arts (CUL), Baking and Pas- try (CUL), or Hotel & Restaurant Management (HRM) 5 Semester Credits: 15 CUL130 Fundamentals of Culinary Arts I or CUL160 Baking & Pastry I 3 CUL125 Food Sustainability 1 CUL142 Applied Food Science 4 Courses in area of emphasis: Culinary Arts (CUL), Baking and Pastry (CUL), or Hotel & Restaurant Management (HRM) 7 Semester Credits: 15 Semester 3 Credit Hours Semester 4 Credit Hours 60 Total Program Hours:
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Location: Signal Peak & San Tan Campuses Degree: Associate of Applied Science (AAS)
AREA OF INTEREST: BUSINESS & PROFESSIONAL INDUSTRIES
CONTACT: Amanda Potts [email protected]
DEPARTMENT WEBSITE: centralaz.edu/divisions-programs/professional-programs-division/recreation/
Program Description: The Culinary Arts AAS Degree provides training in basic and advanced culinary skills and includes a practicum experience within a commercial kitchen for application of skills and knowledge. Emphases include Culinary Arts, Baking and Pastry, and Hotel & Restaurant Management. Students are prepared for positions as professional chefs, cooks, pastry chefs, and entry level management or for advancement in the food service industry.
Use this Program MAP as an advising guide to choose courses with your advisor and track progress towards milestones and completion of program.
Pre-Degree Requirements: If you have been placed in any development class, you must see an advisor before registration.
SEMESTER BY SEMESTER PROGRAM PLAN FOR FULL-TIME STUDENTS Plans can be modified to fit the needs of part-time students by adding more semesters
Semester 1 Credit Hours
Semester 2 Credit Hours
CUL230 Fund. Of Culinary Arts II or CUL260 Baking & Pastry II 3
HRM103 Managing Food Service Operations 3
Any Arts & Humanities course 3
PEH101 Personal Health or REC101 Recreation, Leisure & Quality
of Life or any Social/Behavioral Science course
3
Courses in area of emphasis: Culinary Arts (CUL) Baking and Pastry (CUL), or Hotel & Restaurant Management (HRM)
3
Semester Credits: 15
CUL130 Fundamentals of Culinary Arts I or CUL160 Baking & Pastry I 3
ENG101 College Composition I or ENG121 Applied Technical Writing* 3
CUL105 Food Safety & Sanitation 1
CUL170 Dining & Beverage Management 2
BUS101 Business Mathematics or MAT118 Essential Mathematics* 3-4
Courses in area of emphasis: Culinary Arts (CUL), Baking and Pastry (CUL), or Hotel & Restaurant Management (HRM) (If taking BUS101, take 3 credits of courses in emphasis)
2-3
Semester Credits: 15
Advisor: Catalog Year: 2020-2021
Bold indicates recommended course *See second page
PATHWAY: CULINARY ARTS
CUL230 Fund. Of Culinary Arts II or CUL260 Baking & Pastry II 3
CUL185 Catering Operations 2
CUL290 Culinary Internship 2
Any Communication (COM) course 3
Courses in area of emphasis: Culinary Arts (CUL), Baking and Pas-try (CUL), or Hotel & Restaurant Management (HRM)
5
Semester Credits: 15
CUL130 Fundamentals of Culinary Arts I or CUL160 Baking & Pastry I 3
CUL125 Food Sustainability 1
CUL142 Applied Food Science 4
Courses in area of emphasis: Culinary Arts (CUL), Baking and Pastry (CUL), or Hotel & Restaurant Management (HRM)
7
Semester Credits: 15
Semester 3 Credit Hours
Semester 4 Credit Hours
60 Total Program Hours:
*If you are interested in transferring, you should take ENG101 instead of ENG121 and MAT 140 or higher. You should also work with an advisor to take additional classes where possible that are needed for transfer such as ENG102, an intensive writing course, an additional lab science course, and an additional Arts & Humanities course. Students can transfer seamlessly in culinary related programs to Northern Arizona University (NAU) or Grand Canyon University (GCU). For more information, visit CAC Career & Transfer Center at centralaz.edu/transfer.
TRANSFER INFORMATION
CAREER INFORMATION
Total Program Hours:
Reviewer: Karen Hindhede Revised Date: 2/20/2020
Semester:______ Credit Hours
Semester:______ Credit Hours
Semester Credits:
Semester Credits:
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