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Culinary Arts

Associate of Applied Science

Courses focus on culinary management, budgeting and hands-on food preparation.

Selective Admissions Program: In order to be fully admitted to this program, you must fulfill the requirements listed in Program Admissions. See an advisor for details.

What can I do with this degree?

Career options: Become a cook, menu planner, caterer, dining room manager or work in other culinary positions.

Academic options: While this degree was not designed to transfer to a 4-year university, it may apply toward Bachelor of Applied Science (BAS) or other programs.  See Pima’s Transfer Partnerships page to determine which universities offer BAS programs, and research how the universities may accept this program in transfer.

Program Requirements 2017-2018
 

General Education Requirements

A grade of C or better is required for graduation.

Credits
Communication Requirement 6
Analysis and Critical Thinking Requirement 6
Humanities and Social Science Requirement 6
Subtotal 18

Required Core Courses

A grade of C or better is required for graduation.

Course # Course Title Credits
CUL 101 Principles of Restaurant Operations 3
CUL 105 Food Service Nutrition and Sanitation 3
CUL 130 Hot Foods I 3
CUL 140 Culinary Principles 3
CUL 150 Garde Manger 3
CUL 160 Bakery and Pastry Production I 3
CUL 163 Sauces 3
CUL 170 Dining Room Operations 2
CUL 174 From Garden to Table 3
CUL 180 Food In History 3
CUL 251 International Cuisine: World of Flavor 3
CUL 256 Special Diets 3
Subtotal 35

Required Support Courses

Complete 9-11 credits from the following list. A grade of C or better is required for graduation.

Course #

Course Title

Credits

CSA 100

Computer Literacy

1

Electives: Complete 8-10 credits from the following list depending on individual area of interest.

CUL 153

Cakes

1

CUL 156

Pies

1

CUL 162

The Art of Chocolate

1

CUL 168

Specialty and Hearth Breads

3

CUL 185

Catering Operations

2

CUL 199

Co-op: Culinary Arts

1

CUL 230

Hot Foods II

3

CUL 260

Bakery and Pastry Production II

3

ACC 100

Practical Accounting Procedures

3

BUS 100

Introduction to Business

3

BUS 148

Ethics in the Workplace

3

BUS 151

Mathematics of Business

3

FSN 127IN

Human Nutrition and Biology

4

FSN 154

Nutrition

3

HRM 110

Food Service Systems Management

3

HRM 111

Commercial Food

3

HRM 140

Introduction to Bar and Beverage Management

3

MKT 111

Principles of Marketing

3

MGT 110

Human Relations in Business and Industry

3

Subtotal

9-11

Total

62-64