Course Listing

Culinary Arts
Associate of Applied Science
Published January 1, 0001

Student Learning Outcomes

See http://ge.artinstitutes.edu/programoffering/533 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.


Program Courses

Program Electives

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Note: The Art Institute of Pittsburgh 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.