Course Listing

Culinary Arts
Associate of Applied Science
Published June 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/228 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

1. Communication: Graduates demonstrate effective interpersonal relations in a culinary team. In a commercial setting they can read customer needs and create a clear menu.

2. Problem-Solving: Graduates identify and solve problems related to food preparation and menu development

3. Context: Graduates understand their profession in relation to world geography and cultures, legal environment (sanitation, alcohol service), agriculture, biology (nutrition), physiology (taste, effect of alcohol), chemistry, sustainability, research, contemporary movements (organic, vegetarian, locavore).

4. Safety and Sanitation: Graduates establish and maintain safety and sanitation procedures.

5. Cooking: Graduates prepare standardized recipes using a variety of cooking techniques which meet industry quality standards.

6. Cuisines: Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards.

7. Business Knowledge: Graduates describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing.

8. Finance: Graduates describe the principles of food and beverage management.

9. Professional Awareness: Graduates define and articulate the core values of the culinary professional.

8. Professionalism: Graduates demonstrate an understanding of the hospitality industry; they exhibit professional and ethical behavior in the workplace.

Program Courses

Core Courses

CULA210 Nutrition
CULB101 Concepts & Theories of Culinary Techniques
CULB102 Management by Menu
CULB103 Fundamentals of Classical Techniques
CULB108 Sustainable Purchasing & Controlling Costs
CULB112 Latin Cuisine
CULB113 American Regional Cuisine
CULB122 World Cuisine
CULB123 Introduction to Baking and Pastry Techniques
CULB202 Classical European Cuisine
CULB203 Garde Manger
CULB206 Food and Beverage Operations Management
CULB208 Management, Supervision & Career Development
CULB209 Culinary Capstone
CULB212 Asian Cuisine
CULB213 A la Carte Kitchen
CULB222 Art Culinaire

General Education Courses

GEN101 English I
GEN105 Effective Speaking
GEN150 Mathematical Concepts and Connections
Humanities & Fine Arts 200-Level Elective
Physical & Life Science 200-Level Elective
Social Science 200-Level Elective

TOTAL CREDITS REQUIRED FOR GRADUATION 90

Program Electives

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Note: The Illinois Institute of Art - Chicago reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.