Culinary Arts

Course Listing

Culinary Arts
Associate of Science
Published June 1, 2016
This program can be completed on ground, blended (plus) or online. Required cooking courses cannot be completed online.

Student Learning Outcomes

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Program Courses


FSS1010 Concepts and Theories of Culinary Techniques
FSS1290C Garde Manger (6 credits)
FSS1743C Fundamentals of Classical Techniques (6 credits)
FSS1744C Latin Cuisine
FSS1745C American Regional Cuisine (6 credits)
FSS1747C Asian Cuisine
FSS2067C Introduction to Baking & Pastry Techniques (6 credits)
FSS2292C Classical European Cuisines
FSS2746C World Cuisines
HFT2009 Career Development and Supervision
HFT2454 Food and Beverage Operations Management
HFT2821 Sustainable Purchasing & Controlling Costs
HFT2842C A la Carte and Dining Room Operations (6 credits)
HFT2852 Management by Menu
HFT3191C Art Culinaire
HFT3915 Culinary Capstone

Credits Required 63


ARH2000 Art Appreciation
CLP1006 Psychology of Personal Effectiveness
CGS1160C Computer Science
COM1442 Team Effectiveness
COM1041 or Interpersonal Communication
ENC1101 English Composition
ENC1145 Topics for Composition
HUN2204 Nutrition
MGF1211 General College Math
MAC1105 or College Algebra
MAD1104 or Discrete Mathematics
WOH2012 Ancient and Medieval Civilizations
WOH2022 or Modern and Post-Modern Civilizations

Credits Required 27


Program Electives

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Note: The Art Institute of Fort Lauderdale 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.