This program is eligible for the MnSCU Two-Year Occupational Grant Pilot Program. Click HERE for more information
Culinary Arts AAS Degree (66 Credits)
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).
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 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|
|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.