AAS, Culinary Arts Entrepreneurs

Program Description

The Associate of Applied Science, Culinary Arts Entrepreneurs will provide graduates with the necessary business skills to open their own business and/or work in a 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.

Recommended Course Schedule

Plan of Study Grid
1st semesterUnits
CUL 100 Sanitation/HACCP 2
ENT 200 Fundamentals of Entrepreneurship 3
ENG 101
Composition I
or Composition Enhanced
or Composition I for International and Multilingual Students
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
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
Communications 2 3
ACC 135 Bookkeeping I 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
 Semester Total16
4th semester
CUL 125 Principles of Baking 3
ENT 230 Financing Your Small Business Venture 3
ACC 136 Bookkeeping II 3
U.S. and Nevada Constitutions 2 3
Science 2 3
 Semester Total15
 Total Units60

See approved General Education list for the AAS Degree.


 See program recommendations or requirements.

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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
U.S. and Nevada Constitutions3
Degree Requirements
CUL 100Sanitation/HACCP2
ACC 135Bookkeeping I3
CUL 105Basic Skills Development3
CUL 106Understanding Culinary Techniques I6
CUL 125Principles of Baking3
BUS 107Business Speech Communications3
ACC 136Bookkeeping II3
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

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.
  • Students will create a business plan, including the creation, development and presentation of innovative ideas.