Culinary Arts

Course Listing

Culinary Arts
Published June 1, 2016

Student Learning Outcomes

Program Objectives

Upon successful completion of the program, graduates will have the opportunity to:

  • Establish and maintain safety and sanitation procedures.
  • Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards.
  • Prepare a variety recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards.
  • Define and articulate the core values of the culinary professional.
  • Seek entry-level positions in commercial and institutional food service settings.

See for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses


CU1303 Concepts & Theories of Culinary Techniques
CU1315 Latin Cuisine
CU1350 Management, Supervision & Career Development
CU1602 American Regional Cuisine
CU1610 Fundamentals of Classical Techniques
CU1615 Introduction to Baking & Pastry Techniques
CU2322 World Cuisine
CU2325 Food & Beverage Operations Management
CU2348 Asian Cuisine
CU2351 Sustainable Purchasing & Controlling Costs
CU2601 Garde Manger
CU2610 Á La Carte
GS2420 Nutrition Science


Program Electives

Print course listing

Note: The Art Institute of Colorado 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.