Program Description

This program is eligible for the MnSCU Two-Year Occupational Grant Pilot Program. Click HERE for more information


Culinary Arts
Culinary Arts AAS Degree (66 Credits)

Program Description
The Culinary Arts AAS Degree offers students extensive hands-on cooking experience while including a broad range of liberal arts and management courses to provide students the skills needed to succeed in the complex food service world. The program embraces a wide range of cuisines and cultures which expose students to a variety of cooking techniques, recipes, and ingredients that satisfy today's consumers. As part of the program students will develop nutrition, kitchen procedures, menu planning, and recipe development in specialized courses that each focus on important aspects of culinary development. Additional courses expose students to the business aspects of culinary arts such as financial planning, human resources, customer relations, and the legal environment. Graduates will have a firm grasp of fundamental culinary and management techniques that support successful culinary operations and are demanded by consumers and industry employers.

After reviewing comparable Minnesota State college programs, this program exceeds 60 credits for one or more of the following reasons: national or international program certification, national or international standards including skill standards, standards recommended by a primary employer or multiple employers, national specialized program accreditation, state licensure requirements, and/or national practices or standards.

The general education courses may transfer and are part of the Minnesota Transfer Curriculum (MnTC).

Career Opportunities
Students who complete the Culinary Arts program will be prepared for culinary positions including sous chef, head/executive chef, kitchen manager, dining room manager, caterer, and hospitality management. Employment opportunities can be found in hotels, restaurants, clubs, healthcare, schools, resorts, and many other food-related operations.

Suggested Technical Studies Semester I
CULN1202 Introduction to Culinary Arts 3 Credits
CULN1205 Kitchen Operations 3 Credits
CULN1210 Servsafe Certification 1 Credit  
CULN1215 Stocks, Soups, Sauces 3 Credits
CULN1220 Introduction to Pantry Food Preparation 2 Credits
CULN1230 Vegetables, Potato, Rice and Farinaceous Products 2 Credits
CULN1235 Introduction to Breakfast 2 Credits

Suggested Technical Studies Semester II
CULN1245 Basic Baking 3 Credits
CULN1250 Basic Cooking Principles 4 Credits
CULN1265 Basic Food Production Principles 3 Credits
CULN1270 Garde Manger 4 Credits
CULN1275 Social Etiquette 2 Credits

Suggested Technical Studies Semester III *May Term
CULN1280 Foodservice Internship 2 Credits

Suggested Technical Studies Semester IV
ACCT1215 Accounting Principles I 4 Credits
BUSM2275 Legal Environment of Business 3 Credits
SAMG1215 Principles of Management 3 Credits

Suggested Technical Studies Semester V
BUSM1212 Customer Relationship Management 3 Credits
BUSM1290 Job Seeking/Keeping Skills 1 Credit  
CPTR1210 Introduction to Computers 3 Credits

General Education
CRTK1300 Introduction to Critical Thinking 3 Credits
DVRS1304 Diversity and Social Justice 3 Credits
ECON1310 Personal Finance 3 Credits
  MNTC Goal Area 1 Oral 3 Credits
  MNTC Goal Area 1 Written 3 Credits

Estimated cost for books and supplies: $1,603

PLEASE NOTE: All program plans are preliminary and curriculum may change without notice. Your catalog of record may have different requirements.


Contact Info

320.308.5000 or 1.800.222.1009

1540 Northway Drive
St. Cloud, MN 56303