Culinary Arts

Course Listing

Culinary Arts
Diploma
Published June 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/3331 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses

PROGRAM COURSES

FSS1010 Concepts and Theories of Culinary Techniques
FSS1290C Garde Manger
FSS1743C Fundamentals of Classical Techniques
FSS1744C Latin Cuisine
FSS1745C American Regional Cuisine
FSS1747C Asian Cuisine
FSS2067C Introduction to Baking & Pastry Techniques
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
HUN2204 Nutrition

Credits Required 54

TOTAL CREDITS REQUIRED FOR GRADUATION 54

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.