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
1st semester | Units | |
---|---|---|
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 | 3 |
CUL 245 | The Business Chef | 3 |
CUL 105 | Basic Skills Development | 3 |
Semester Total | 14 | |
2nd semester | ||
MGT 212 or MGT 201 | 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 Total | 15 | |
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 or MGT 290 | Work Experience in Culinary Arts or Internship in Management | 1-6 |
Semester Total | 16 | |
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 Total | 15 | |
Total Units | 60 |
- 2
- 3
See program recommendations or requirements.

AAS degrees are generally non-transfer degrees that are designed for students to enter the workforce.
To earn an AAS degree, students must:
- Maintain a minimum cumulative GPA of 2.0 (see requirements for graduation.)
- Complete a minimum of 15 units within the college.
- Satisfy General Education requirements for the AAS.
- Have no financial or library obligation to the college.
Code | Title | Units |
---|---|---|
General Education Requirements | ||
Diversity 1 | [3] | |
English/Communications | 6 | |
Required: | ||
Composition I | ||
or ENG 100 | Composition Enhanced | |
or ENG 113 | Composition I for International and Multilingual Students | |
Fine Arts/Humanities/Social Science | 3 | |
Human Relations | 3 | |
Required: | ||
Leadership and Human Relations | ||
or MGT 201 | Principles of Management | |
Mathematics | 3 | |
Required: | ||
The Business Chef | ||
Science | 3 | |
U.S. and Nevada Constitutions | 3 | |
Degree Requirements | ||
CUL 100 | Sanitation/HACCP | 2 |
ACC 135 | Bookkeeping I | 3 |
CUL 105 | Basic Skills Development | 3 |
CUL 106 | Understanding Culinary Techniques I | 6 |
CUL 125 | Principles of Baking | 3 |
BUS 107 | Business Speech Communications | 3 |
ACC 136 | Bookkeeping II | 3 |
ENT 200 | Fundamentals of Entrepreneurship | 3 |
ENT 230 | Financing Your Small Business Venture | 3 |
ENT 240 | Marketing for Small Business | 3 |
ENT 280 | Entrepreneurship and Business Plan Development | 3 |
IS 101 | Introduction to Information Systems | 3 |
CUL 295 | Work Experience in Culinary Arts | 1 |
or MGT 290 | Internship in Management | |
Total Units | 60 |
- 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.
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.