Associate of Applied Science Degree - Culinary Arts Entrepreneurs

The culinary arts entrepreneurs degree will provide graduates with the necessary business skill to open their own business and/or work in management capacity at a food related small business. Individuals will learn the skill sets necessary to work in and operate culinary facilities. They will learn aspects related to business, people, and culinary which will allow them to achieve success in a wide range of different food operations.

Degree Outcomes

Students completing the degree will:

  • Demonstrate basic and advanced culinary skills through a series of learned competencies including but not limited to knife care, cutting techniques, stock preparation, complete meal planning, and restaurant experience.
  • Demonstrate the knowledge to work in commercial hot food kitchens, commercial cold food kitchens, and commercial bakery kitchens.
  • Students will create a business plan, including the creation, development and presentation of innovative ideas.

 
General Education Requirements
Diversity 1[3]
English/Communications6
Required:
Composition I
Composition I for International Students
Fine Arts/Humanities/Social Science3
Human Relations3
Required:
Leadership and Human Relations
Principles of Management
Mathematics3
Required:
The Business Chef
Science3
U.S. and Nevada Constitutions3
Degree Requirements
ACC 201Financial Accounting3
CUL 100Sanitation/HACCP2
CUL 105Basic Skills Development3
CUL 106Understanding Culinary Techniques I6
CUL 125Principles of Baking3
ACC 202Managerial Accounting3
BUS 107Business Speech Communications3
ENT 200Fundamentals of Entrepreneurship3
ENT 230Financing Your Small Business Venture3
ENT 240Marketing for Small Business3
ENT 280Entrepreneurship and Business Plan Development3
IS 101Introduction to Information Systems3
CUL 295Work Experience in Culinary Arts1
or MGT 290 Internship in Management
Total Units60
1

See the diversity section of the general education descriptions for a complete list of courses. Can also be used to satisfy another General Education, Degree/Emphasis, or Elective requirement.

Plan of Study Grid
1st semesterUnits
CUL 100 Sanitation/HACCP 2
ENT 200 Fundamentals of Entrepreneurship 3
ENG 101 Composition I 3
CUL 245 The Business Chef 3
CUL 105 Basic Skills Development 3
 Semester Total14
2nd semester
MGT 212
Leadership and Human Relations
or Principles of Management
3
CUL 106 Understanding Culinary Techniques I 6
ENT 240 Marketing for Small Business 3
ENT 280 Entrepreneurship and Business Plan Development 3
 Semester Total15
3rd semester
BUS 107 Business Speech Communications 3
ACC 201 Financial Accounting 3
Communications 2 3
Fine Arts/Humanities/Social Science/Diversity 2 3
IS 101 Introduction to Information Systems 3
CUL 295
Work Experience in Culinary Arts
or Internship in Management
1-6
 Semester Total16
4th semester
CUL 125 Principles of Baking 3
ACC 202 Managerial Accounting 3
ENT 230 Financing Your Small Business Venture 3
U.S. and Nevada Constitutions 2 3
Science 2 3
 Semester Total15
 Total Units60
2

See approved General Education list for the AAS Degree.

3

 See program recommendations or requirements.