AAS, Culinary Arts

Program Description

The Associate of Applied Science, Culinary Arts curriculum has been designed to meet the needs of the multi-faceted industry we serve. Individual courses provide the skill sets necessary to work in and operate culinary facilities. They take into account the business, people, skills and general education required to achieve success in a wide range of different food operations.

Recommended Course Schedule

Plan of Study Grid
1st semesterUnits
CUL 100 Sanitation/HACCP 2
CUL 105 Basic Skills Development 3
ENG 101
Composition I
or Composition Enhanced
or Composition I for International and Multilingual Students
MGT 212
Leadership and Human Relations
or Principles of Management
Communications 2 3
 Semester Total14
2nd semester
CUL 106 Understanding Culinary Techniques I 6
NUTR 121 Human Nutrition 3
Fine Arts/Humanities/Social Science 2 3
 Semester Total12
3rd semester
CUL 108 Understanding Culinary Techniques II 6
CUL 245 The Business Chef 3
U.S. and Nevada Constitutions 2 3
Emphasis 3 1
 Semester Total13
4th semester
CUL 114 Buffet Catering 3
CUL 125 Principles of Baking 3
CUL 210 American Regional Cuisine 3
CUL 250 Saucier 3
Emphasis 3 3
 Semester Total15
5th semester
CUL 130 Garde Manger 3
CUL 200 Aromatics/Restaurant Experience 4
CUL 220 International Cuisine 3
Emphasis 3 3
 Semester Total13
 Total Units67

See approved General Education list for the AAS Degree.


See program recommendations or requirements.

American Culinary Federation Logo

AAS degrees are generally non-transfer degrees that are designed for students to enter the workforce.

To earn an AAS degree, students must:

  1. Maintain a minimum cumulative GPA of 2.0 (see requirements for graduation.)
  2. Complete a minimum of 15 units within the college.
  3. Satisfy General Education requirements for the AAS.
  4. Have no financial or library obligation to the college.
General Education Requirements
Diversity 1[3]
Composition I
Composition Enhanced
Composition I for International and Multilingual Students
Fine Arts/Humanities/Social Science3
Human Relations3
Leadership and Human Relations
Principles of Management
The Business Chef
Human Nutrition
U.S. and Nevada Constitutions3
Degree Requirements
CUL 100Sanitation/HACCP2
CUL 105Basic Skills Development3
CUL 106Understanding Culinary Techniques I6
CUL 108Understanding Culinary Techniques II6
CUL 114Buffet Catering3
CUL 125Principles of Baking3
CUL 130Garde Manger3
CUL 200Aromatics/Restaurant Experience4
CUL 210American Regional Cuisine3
CUL 220International Cuisine3
CUL 250Saucier3
Emphasis Requirements
Select 7 units from the following:7
Retail Deli and Bakery
Special Topics in Culinary Arts
Advanced Baking
Pastry Arts
Work Experience in Culinary Arts
Total Units67

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.

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.