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

NumberTitleCredits
CULN1202Introduction to Culinary Arts3 Credits
CULN1205Kitchen Operations3 Credits
CULN1210Servsafe Certification1 Credits
CULN1215Stocks, Soups, Sauces3 Credits
CULN1220Introduction to Pantry Food Preparation2 Credits
CULN1230Vegetables, Potato, Rice and Starches2 Credits
CULN1235Introduction to Breakfast2 Credits

Suggested Technical Studies Semester II

NumberTitleCredits
CULN1245Basic Baking3 Credits
CULN1250Basic Cooking Principles4 Credits
CULN1265Basic Food Production Principles3 Credits
CULN1270Garde Manger4 Credits
CULN1275Social Etiquette2 Credits

Suggested Technical Studies Semester III (Summer Term)

NumberTitleCredits
CULN1280Foodservice Internship2 Credits

Suggested Technical Studies Semester IV

NumberTitleCredits
ACCT1215Accounting Principles I4 Credits
BUSM2275Legal Environment of Business3 Credits
SAMG1215Principles of Management3 Credits

Suggested Technical Studies Semester V

NumberTitleCredits
BUSM1290Job Seeking/Keeping Skills1 Credits
CPTR1210Introduction to Computers3 Credits
SAMG1206Strategic Customer Service3 Credits

General Education -MinnState policy requires AAS degrees to contain at least 15 MnTC credits in at least 3 different Goal Areas

NumberTitleCredits
MnTC Goal Area 1Communications - Written ENGL1303 Recommended3 Credits
MnTC Goal Area 1Communications - Oral CMST2310 Recommended3 Credits
CRTK1300Introduction to Critical Thinking3 Credits
DVRS1304Diversity and Social Justice3 Credits
BLGY1325Nutrition3 Credits