Culinary Arts
Associate of Arts
Occupational Major
This major is primarily designed for job preparedness. Students who are considering transferring to a baccalaureate institution should be aware that decisions on transferability of courses are made by the baccalaureate institutions and differ from school to school. Students should contact the Transfer Services office early in their academic programs to determine which courses transfer to the college of their choice.
School of Business, Innovation, and Legal Studies
Grupp 401 • Phone (215) 968-8227
Curriculum Code No. 2210
The Culinary Arts degree qualifies individuals to compete for various entry-level culinary positions in bakeries, restaurants, catering or institutional foodservice or hospitality management. Graduates seek employment in positions with job titles such as Cook, Chef Tournant, Garde Manger, Chef Commis, Chef de Partie.
Major requirements include an internship and educational courses that support and enhance work experience. The internship requires the completion of two 2-credit internship courses involving employment in the culinary field.
Graduates of this program are able to:
- identify the tools and equipment found in the kitchen;
- safely utilize the tools and equipment found in the kitchen;
- demonstrate hot and cold food preparation tasks following industry accepted safety and sanitation rules and regulations;
- utilize a variety of recipes for all types of food products;
- demonstrate effective written and oral communication skills; and
- exhibit work habits and ethical behavior that model a food service professional.
Degree Course Requirements*
| Course | Credits |
|---|---|
| COLL101 Orientation to College | 1 |
| COMM110 Effective Speaking A,4,5 | 3 |
| OR | |
| MGMT195 Business Presentation and Interpersonal Skills A,B,5 | 3 |
| CULN100 Culinary Foundations | 1 |
| CULN110 Basic Food Preparation 9 | 4 |
| CULN111 Advanced Food Preparation B | 4 |
| CULN112 Garde Manger and Buffet Planning B | 4 |
| CULN113 International Cuisine B | 4 |
| CULN114 Regional Cuisines of the U.S. B | 4 |
| CULN115 Cooking for Special Diets B | 4 |
| CULN130 Baking and Decorating 1 | 3 |
| CULN202 Food Purchasing and Cost Control B | 3 |
| CULN203 Menu Planning/Costing/Design B | 3 |
| CULN205 Beverage Management B | 2 |
| CULN281 Culinary Internship I B | 2 |
| CULN282 Culinary Internship II B | 2 |
| CULN285 Culinary Capstone B | 2 |
| HLTH120 Nutrition A,2,4,7 | 3 |
| HOSP100 Introduction to Hospitality Management | 3 |
| HOSP106 Safety and Sanitation | 2 |
| MGMT100 Introduction to Business 2,3,8 | 3 |
| MGMT120 Business Mathematics A,B,6 | 3 |
| MGMT135 Business Communication A,B,2,4,10 | 3 |
Total Credit Hours| 62 |
|
Recommended Semester Sequence
First Semester
| Course | Credits |
|---|---|
| COLL101 Orientation to College | 1 |
| CULN100 Culinary Foundations | 1 |
| CULN110 Basic Food Preparation 9 | 4 |
| CULN130 Baking and Decorating 1 | 3 |
| HOSP100 Introduction to Hospitality Management | 3 |
| HOSP106 Safety and Sanitation | 2 |
| Total Credit Hours | 14 |
Second Semester
| Course | Credits |
|---|---|
| CULN205 Beverage Management B | 2 |
| CULN111 Advanced Food Preparation B | 4 |
| CULN202 Food Purchasing and Cost Control B | 3 |
| HLTH120 Nutrition A,2,4,7 | 3 |
| MGMT120 Business Mathematics A,B,6 | 3 |
| Total Credit Hours | 14 |
Summer Session
| Course | Credits |
|---|---|
| CULN281 Culinary Internship I B | 2 |
| MGMT100 Introduction to Business 2,3,8 | 3 |
| Total Credit Hours | 5 |