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Associate of Applied Science (AAS)
Culinary Studies
The Culinary Studies Department recommends that an incoming student take the following courses in sequence, as many courses build off of one another. Students can enter the program in either the fall or spring semester, and follow sequence I or II.
Recommended Course Sequence I First semester
| HRM126 |
Food Cost Systems |
| HRM244 |
Quality Sanitation Management |
| HRM140 |
Food Production Concepts |
| FON179 |
Garde Manger |
| FON180 |
Principles and Skills of Professional Cooking |
Second semester
| MAT102 |
Mathematical Concepts/Applications |
| ENG101 |
First Year Composition |
| FON118 |
Commercial Baking Techniques I |
| FON218 |
Commercial Baking II |
| MGT101 |
Techniques of Supervision |
Third semester
| FON182 |
American Regional Cuisine |
| FON183 |
International Cuisines |
| CRE101 |
Critical & Evaluative Reading I |
| Oral Communications |
| Humanities & Fine Arts |
| Social/Behavioral Science (ECN111 or PSY101 or SOC101) |
Fourth semester
| FON119 |
Catering-Planning and Production |
| FON144 |
Gourmet Foods |
| HRM275 |
Restaurant Management |
| ENG102 |
First Year Composition |
| Natural Science |
| FON100 |
Introductory Nutrition |
Recommended Course Sequence II First semester
| MAT102 |
Mathematical Concepts/Applications |
| ENG101 |
First Year Composition |
| FON118 |
Commercial Baking Techniques I |
| FON218 |
Commercial Baking II |
| MGT101 |
Techniques of Supervision |
Second semester
| HRM126 |
Food Cost Systems |
| HRM244 |
Quality Sanitation Management |
| HRM140 |
Food Production Concepts |
| FON179 |
Garde Manger |
| FON180 |
Principles and Skills of Professional Cooking |
Third semester
| FON119 |
Catering-Planning and Production |
| FON144 |
Gourmet Foods |
| HRM275 |
Restaurant Management |
| ENG102 |
First Year Composition |
| Natural Science |
| FON100 |
Introductory Nutrition |
Fourth semester
| FON182 |
American Regional Cuisine |
| FON183 |
International Cuisines |
| CRE101 |
Critical & Evaluative Reading I |
| Oral Communications |
| Humanities & Fine Arts |
| Social/Behavioral Science (ECN111 or PSY101 or SOC101) | | 
