Professional Culinary Arts AAS Degree

Schoolcraft program code #AAS.0P400/#AAS.00400

The Professional Culinary Arts Associate Degree is designed to develop the advanced skill sets necessary to become successful in the dynamic field of the restaurant industry. Emphasis will be placed on foundational cooking principles, nutritional recipe composition, front and back-of-the-house procedures, baking and pastry concepts, professional restaurant operations, butchery, charcuterie fabrication, and international cuisines. Practical experience will be obtained by operating the American Harvest Restaurant and Main Street Cafe venues. Students in this program are prepared to immediately enter the workforce. Two elective courses, as well as two program-supportive courses for this degree, help expand the student’s experience in the culinary field.

This program contains some courses restricted to students officially admitted to this program. Students are listed in a pre-program code while the application requirements are being met. The full program start date and implementation of the program code may be dependent on space availability. Requirements are listed online at https://www.schoolcraft.edu/admissions/apply-to-sc/students-with-selective-admissions/ or the Professional Culinary Arts Program Application Information . Additionally, there are two pre-program requirements: CUL 102 with a minimum grade of 2.0 or proof of current ServSafe Manager certification, and CUL 103 with a minimum grade of 2.5. Students with approved high school articulation agreements can receive prior learning credit for CUL 103 .

Students who satisfactorily complete all college and program requirements qualify for an associate of applied science degree. The program is stackable to a Bachelor of Science Degree in Culinary and Dietary Operations Management.

The culinary arts program is accredited by the American Culinary Federation Education Foundation, Inc. Accrediting Commission. Accreditation assures that a program is meeting standards and competencies set for faculty, curriculum, and student services. For more information on accreditation, please contact:

Kevin Roberts

American Culinary Federation

180 Center Place Way

St. Augustine, FL 32095

904-824-4468 ext. 249

Program Outcomes

Perform supervisory management skills
Practice food safety and sanitation
Follow nutritional guidelines
Practice purchasing skills
Identify and use kitchen equipment
Perform front of house skills
Perform cold food cooking techniques
Perform hot food cooking techniques
Perform baking techniques
Perform pastry techniques
Use restaurant computer software programs (back of the house, front of the house)
Perform professional knife skills
Perform product identification
Explain Food Science concepts
Design Plate presentations
Articulate and analyze recipes
Demonstrate kitchen time management skills
Apply nutritional concepts to menus
Demonstrate fundamental cooking principles
Perform butchery skills
Explain procedures and implementation of beverage management
Understand restaurant financial controls

Related Program Opportunities

See Additional Professional Culinary Arts Programs

Career Information

Explore career choices, wages, job opportunities and more: Career Coach - Professional Culinary Arts AAS Degree

Creating Your Academic Plan

Not all courses are offered each semester. Students should work with an academic advisor to develop a schedule that will work for them. Students planning to transfer should check the transfer institution’s requirements/guides or discuss their options with an Academic Advisor. Number of credits may vary depending on the course selection.

Admission Prerequisites

CUL 102 - Culinary Sanitation Credits: 2 *
CUL 103 - Introduction to Professional Cooking Skills and Technique Credits: 4 **

Total Credits: 6

First Year

Fall Semester

CUL 130 - Foundations of Cooking A - Dry Heat Cookery Credits: 3
CUL 140 - Purchasing and Cost Controls Credits: 2
CUL 150 - Baking Credits: 2
PSYCH 153 - Human Relations Credits: 3
Select first General Education English Communication course
Recommended: ENG 101 - English Composition 1 Credits: 3 ^{(Recommended for students interested in the Bachelor of Science)}

Total Credits: 13

Winter Semester

CUL 145 - Butchery Credits: 2
CUL 136 - Foundations of Classical and Contemporary Pastry Credits: 3
CUL 135 - Foundations of Cooking B - Moist Heat Cookery Credits: 3
Elective - Select from list below Credits: 3-4

Total Credits: 11-12

Spring/Summer Session

CHEM 100 - Introduction to the Chemistry of Food for Culinary Arts Credits: 4

English Communication

Select second General Education English Communication course

Recommended:
ENG 102 - English Composition 2 Credits: 3
OR ENG 221 - Advanced Composition Credits: 3
^{(ENG 102 or ENG 221 are recommended for students interested in the Bachelor of Science)}

Mathematics - Credits: 3-5

Select General Education Mathematics course

Recommended:
MATH 101 - Business Mathematics Credits: 3
OR MATH 111 - Applications - Utility of Math Credits: 4
OR MATH 122 - Elementary Statistics Credits: 4
^{(MATH 111 or MATH 122 are recommended for students interested in the Bachelor of Science)}

Total Credits: 10-12

Second Year

Fall Semester

CUL 245 - Foundations of Healthy Cooking Credits: 3
CUL 246 - Dining Room Credits: 2
CUL 230 - Modern American Cuisine Credits: 6
Elective - Select from list below Credits: 3-4

Total Credits: 14-15

Winter Semester

CUL 250 - International Cuisine Credits: 6
CUL 210 - Wine and Spirits Credits: 1
CUL 248 - Charcutière/Garde Manger Credits: 4
Humanities - Select General Education Humanities course Credits: 1-4

Total Credits: 12-15

Program Total: 66-73 Credits

* Students must receive a minimum grade of 2.0 in CUL 102. If a student provides documentation of current ServSafe Manager certification, CUL 102 is not required. This course is also open to any Schoolcraft student.

** Students must receive a minimum grade of 2.5 in CUL 103. Students with an approved high school articulation agreement can receive prior learning credit for CUL 103 .

*** CUL 298 has a prerequisite of CUL 296 or consent of Instructor.

Electives

Select two courses from the classes listed below to fulfill the elective requirement:

CIS 120 - Software Applications Credits: 3
^{(Recommended for students interested in the Bachelor of Science)}
BDT 101 - Brewing Science Credits: 4
BDT 110 - Brewhouse Operations and Technology Credits: 4
BDT 122 - Beer Styles, Sensory Skills, Beer Flavor Evaluation Credits: 4
BUS 207 - Business Law 1 Credits: 3
CM 309 - Culinary Law Credits: 3
^{(Recommended for students interested in the Bachelor of Science)}
CUL 260 - Competitive Ice Carving Credits: 3
CUL 265 - Chocolatier Credits: 3
CUL 290 - Culinary Arts Internship Credits: 3
CUL 296 - Salon Competition 1 Credits: 3
CUL 298 - Salon Competition 2 Credits: 4 ***
NFS 360 - Ensuring a Sustainable Food Supply Credits: 3
^{(Recommended for students interested in the Bachelor of Science)}

Prior Learning Credit

Often students select a program for which they possess prior knowledge. In some cases, students can earn college credit for this knowledge, to replace one or more courses in the program. Please see the Prior Learning Credits webpage for more information. At least one external licensure or certification has been identified for this program meeting these criteria.

Articulation Agreement

This program has an articulation agreement. Articulation agreements create seamless transitions to 4-year colleges or universities. They may ensure the transferability of an entire associate’s degree, allow for transferring extra credits, or provide guaranteed admission. Terms and transferable credits vary by program and institution. For more details, visit the Articulation Agreement web page.