If you're interested in attending SOWELA for Culinary Arts, don't miss this event about a new Culinary scholarship! Available to new students, you could receive up to $1,500. Plus, you will have the chance to meet faculty chefs and tour the program's brand new industrial kitchens and baking labs. Attend the informational session on Thursday, December 7, at 2:00 PM to learn more.
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 |
| CULN 1223 | Nutrition | 3 | 0 | 3 |
| 18 | ||||
| Semester 2 | ||||
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| General Education Course | 3 | 0 | 3 | |
| 18 | ||||
| Semester 3 | ||||
| Concentration Course | 3 | |||
| General Education Course | 3 | 0 | 3 | |
| General Education Course | 3 | 0 | 3 | |
| 9 | ||||
| Semester 4 | ||||
| Concentration Course (Externship) | 0 | 9 | 9 | |
| General Education Course | 3 | 0 | 3 | |
| General Education Course | 3 | 0 | 3 | |
| AAS – Culinary Arts (60) | 15 | |||
| Total Clock Hours | 1440 | |||
| 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 |
| CULN 2433 | Food & Beverage Operations | 3 | 0 | 3 |
| CULN 2110 | Culinary Productions Externship | 0 | 9 | 9 |
| 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 1033 | Professional Baking and Pastries | 1 | 2 | 3 |
| CULN 1043 | International Pastry | 1 | 2 | 3 |
| CULN 2433 | Artisan Theory & Advanced Bread Techniques | 1 | 2 | 3 |
| CULN 2039 | Baking and Pastries Externship | 0 | 9 | 9 |
| 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 (33) | 15 | |||
| CULN 2110 | Culinary Productions Externship | 0 | 9 | 9 |
| CULN 2433 | Food & Beverage Operations | 3 | 0 | 3 |
| 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 |
| CULN 2013 | Artisan Theory & Advanced Bread Techniques | 1 | 2 | 3 |
| CULN 2037 | Baking and Pastries Externship | 1 | 6 | 7 |
| CTS -- Production Baker (25) | 25 | |||
| Total Clock Hours | 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
Read about SOWELA's Transfer Agreements with other colleges and universities.