Course Listing

Culinary Arts
Associate of Applied Science
Published June 1, 2016

Student Learning Outcomes

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• Establish and maintain safety and sanitation procedures

• Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards

• Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards

• Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing

• Describe the principles of food and beverage management

• Define and articulate the core values of the culinary professional

• Seek entry-level positions in commercial and institutional food service settings

Program Courses

Total Credit Hours: 90
Program-Specific Credits: 66

CU1003 Concepts and Theories of Culinary Techniques
CU1016 American Regional Cuisine
CU1036 Fundamentals of Classical Techniques
CU1046 Introduction to Baking and Pastry Techniques
CU1123 Menu Management
CU1163 Latin Cuisine
CU2006 Garde Manger
CU2013 European Cuisine
CU2026 A La Carte and Service
CU2163 Capstone
CU2183 Nutritional Cooking
CU2283 Asian Cuisine
CU2293 Food and Beverage Operations
CU2313 Supervision and Career Development
CU2323 World Cuisine
CU2333 Art Culinaire
CU2403 Sustainable Purchasing & Controlling Costs
* Minimum of 90 field experience hours for the quarter.

General Education Credits: 24

MAT100 College Mathematics
COM101 Oral Communications
PSY101 Psychology
HUM101 Introduction to Humanities or Humanities Elective
ENG104 Composition
GE2084 Writing II

Program Electives

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Note: The Art Institute of Dallas 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.