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.
Department of Business, Innovation, and Legal Studies
Grupp 401 • Phone (215) 968-8227
Curriculum Code No. 2210
The Culinary Arts degree prepares individuals to compete for various entry-level culinary positions in restaurants, lodging, catering or institutional foodservice or hospitality management. Graduates seek employment in positions with job titles such as cook, sous chef, chef, foodservice production supervisor, kitchen manager, garde manger chef or lead cook.
Major requirements include supervised and documented on-the-job training and educational courses that support and enhance the work experience. Students in the program choose between an internship or an apprenticeship. The internship requires the completion of two two-credit internship courses involving 240 hours of employment in the culinary field. The apprenticeship requires the completion of four one-credit culinary practicum courses and 4,000 hours of culinary work experience. Upon successful completion of the major requirements, apprentices will be awarded an Associate of Arts Degree from the College and Journeyperson Cook certification from the United States Department of Labor.
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 |
|---|---|
CISC100
Digital Literacy 9| 3 |
|
| OR | |
| CISC110 Introduction to Information Systems A,B,9 | 3 |
| COLL101 College Success Seminar | 1 |
| COMM110 Effective Speaking A,C,4,5 | 3 |
| CULN100 Culinary Foundations | 1 |
| CULN101 Apprenticeship Practicum I B,C | 1 |
| CULN102 Apprenticeship Practicum II B,C | 1 |
| CULN103 Apprenticeship Practicum III B,C | 1 |
| CULN104 Apprenticeship Practicum IV B,C | 1 |
| OR | |
| CULN281 Culinary Internship I B,D | 2 |
| CULN282 Culinary Internship II B,D | 2 |
| CULN110 Basic Food Preparation | 4 |
| CULN111 Advanced Food Preparation B | 4 |
| CULN112
Garde Manger and Buffet Planning | 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/Techniques and Procedures B | 3 |
| CULN203 Menu Planning/Costing/Design B | 3 |
| 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 2,3,4,8 | 3 |
| MGMT120 Business Mathematics A,B,6 | 3 |
| MGMT135 Business Communication A,B,2,4,10 | 3 |
Total Credit Hours| 64 |
|
Recommended Semester Sequence
First Semester
| Course | Credits |
|---|---|
| COLL101 College Success Seminar | 1 |
| CULN100 Culinary Foundations | 1 |
| CULN110 Basic Food Preparation | 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 |
|---|---|
CISC100
Digital Literacy 9| 3 |
|
| OR | |
| CISC110 Introduction to Information Systems A,B,9 | 3 |
| CULN111 Advanced Food Preparation B | 4 |
| CULN101 Apprenticeship Practicum I B,C | 1 |
| CULN202 Food Purchasing/Techniques and Procedures B | 3 |
| HLTH120 Nutrition A,2,4,7 | 3 |
| MGMT120 Business Mathematics A,B,6 | 3 |
| Total Credit Hours | 16/17 |
Summer Session
| Course | Credits |
|---|---|
| CULN102 Apprenticeship Practicum II B,C | 1 |
| OR | |
| CULN281 Culinary Internship I B,D | 2 |
| MGMT100 Introduction to Business 2,3,4,8 | 3 |
| Total Credit Hours | 4/5 |