With the continued growth of the culinary and hospitality industry, it is even more essential to have the training and skills to make yourself stand out and rise to the top.
The Culinary Arts program prepares students to work in service, production, fast foods, and baking areas of the food service industry. Program content includes American Culinary Federation information and guidelines for approved chef training, accreditation, and National Restaurant Association Pro Management Certification. Students also learn the business side of Culinary Arts such as managing a budget and more.
Upon successful completion of the program, students receive an Associate of Applied Science Degree in Culinary Arts.
Learn more about our fully online Associate of Applied Science in Culinary Arts.
| Course No. | Course Title | Lecture | Lab | Total Credit Hrs |
|---|---|---|---|---|
| Semester 1 | ||||
| CULN 1103 | Basic Skills Development | 3 | 0 | 3 |
| CULN 1172 | Essentials of Dining Room Service | 1 | 2 | 3 |
| CULN 1133 | Sanitation and Safety | 3 | 0 | 3 |
| CULN 1506 | Introduction to Culinary Principles | 2 | 4 | 6 |
| 15 | ||||
| Semester 2 | ||||
| CULN 1223 | Nutrition | 3 | 0 | 3 |
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| General Education Course | 3 | 0 | 3 | |
| 15 | ||||
| Semester 3 | ||||
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| General Education Course | 3 | 0 | 3 | |
| General Education Course | 3 | 0 | 3 | |
| 15 | ||||
| Semester 4 | ||||
| Culinary Production Internship | 0 | 9 | 9 | |
| General Education Course | 3 | 0 | 3 | |
| General Education Course | 3 | 0 | 3 | |
| AAS – Culinary Arts (60 Credit hours) | 15 | |||
| Total Clock Hours | 1260-1440 | |||
| Course No. | Course Title | Lecture | Lab | Total Credit Hrs |
|---|---|---|---|---|
| CULN 1953 | Introduction to Baking and Pastry | 1 | 2 | 3 |
| CULN 1013 | Cake Decorating and Candy Making | 1 | 2 | 3 |
| CULN 1023 | Baking and Pastries of the South | 1 | 2 | 3 |
| CULN 2013 | Artisan Theory & Advanced Bread Techniques | 1 | 2 | 3 |
| CULN 1043 | International Pastry | 1 | 2 | 3 |
| CTS – Production Baker (37) | ||||
| CULN 1033 | Professional Baking and Pastries | 1 | 2 | 3 |
| CULN 2039 | Baking and Pastries Internship | 0 | 9 | 9 |
| 27 | ||||
| Course No. | Course Title | Lecture | Lab | Total Credit Hrs |
|---|---|---|---|---|
| CULN 1603 | Culinary Productions Principles for Dining Facilities | 0 | 3 | 3 |
| CULN 2413 | Regional Cuisine | 1 | 2 | 3 |
| CULN 1323 | À La Carte | 0 | 3 | 3 |
| CULN 1233 | Garde Manger | 1 | 2 | 3 |
| CULN 1953 | Introduction to Baking and Pastry | 1 | 2 | 3 |
| CTS – Production Cook (37) | ||||
| CULN 2110 | Culinary Productions Internship | 0 | 9 | 9 |
| CULN 2433 | Food & Beverage Operations | 3 | 0 | 3 |
| 27 | ||||
| Culinary Medicine Concentration does not require an internship. The student will take three courses (the equivalent of 9 Credit Hours). Culinary Medicine does not have a concentration specific CTS. | ||||
| Course No. | Course Title | Lecture | Lab | Total Credit Hrs |
|---|---|---|---|---|
| CULN 2111 | Culinary Medicine I | 2 | 1 | 3 |
| CULN 2121 | Culinary Medicine II | 0 | 3 | 3 |
| CULN 2131 | Culinary Medicine III | 0 | 3 | 3 |
| CULN 2141 | Culinary Medicine IV | 0 | 3 | 3 |
| CULN 2151 | Culinary Medicine V | 0 | 3 | 3 |
| CULN 2161 | Culinary Medicine VI | 3 | 0 | 3 |
| CULN 2171 | Culinary Medicine VII | 0 | 3 | 3 |
| No CTS | ||||
| CULN 2181 | Culinary Medicine VIII | 0 | 3 | 3 |
| CULN 2223 | Nutrition and Diet Therapy | 3 | 0 | 3 |
| 27 | ||||
| Course No. | Course Title | Lecture | Lab | Total Credit Hrs |
|---|---|---|---|---|
| CULN 1103 | Basic Skills Development | 3 | 0 | 3 |
| CULN 1172 | Essentials of Dining Room Service | 1 | 2 | 3 |
| CULN 1133 | Sanitation and Safety | 3 | 0 | 3 |
| CULN 1506 | Introduction to Culinary Principles | 2 | 4 | 6 |
| CTC – Entry Level Cook (15) | 15 | |||
| CULN 1223 | Nutrition | 3 | 0 | 3 |
| CTS – Entry Level Prep Cook (18) | 3 | |||
| CULN 1603 | Culinary Productions Principles for Dining Facilities | 0 | 3 | 3 |
| CULN 2413 | Regional Cuisine | 1 | 2 | 3 |
| CULN 1323 | A` La Carte | 0 | 3 | 3 |
| CULN 1233 | Garde Manger | 1 | 2 | 3 |
| CULN 1953 | Introduction to Baking and Pastry | 1 | 2 | 3 |
| CTS – Production Cook (37) | 15 | |||
| CULN 2433 | Food and Beverage Operation | 3 | 0 | 3 |
| CULN 2110 | Culinary Productions internship | 0 | 9 | 9 |
| TD – Culinary Arts (45) | 12 | |||
| CULN 1953 | Introduction to Baking & Pastry | 1 | 2 | 3 |
| CULN 1013 | Cake Decorating and Candy Making | 1 | 2 | 3 |
| CULN 1023 | Baking and Pastries of the South | 1 | 2 | 3 |
| CULN 1033 | Professional Baking and Pastries | 1 | 2 | 3 |
| CULN 1043 | International Pastry | 1 | 2 | 3 |
| CTS – Production Baker (37) | 15 | |||
| CULN 2013 | Artisan Theory & Advanced Bread Techniques | 1 | 2 | 3 |
| CULN 2039 | Baking and Pastries Internship | 0 | 9 | 9 |
| TD – Baking and Pastry Arts (45) | 12 | |||
| Total Clock Hours | 1080-1215 |
CIP Code: 120503
Program Type: Associate of Applied Science
Program Length: 60 Semester Credit Hours
The program has met approval from the following:
Jerry Sonnier
Program Coordinator
Ellen Carlile
Support Coordinator
Read about SOWELA's Transfer Agreements with other colleges and universities.
