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

See ge.artinstitutes.edu/programoffering/490 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

  • Understand fundamental concepts, skills, and techniques involved in basic cookery by preparing stocks, glazes, and a variety of classical and contemporary sauces and products
  • Demonstrate proficiency in all basic cooking techniques and skills
  • Demonstrate the total product utilization concept
  • Describe and explain the proper handling and storage of food and sundry products along with proper sanitation and safety procedures and principles
  • Accurately follow any given recipe and achieve the specified desired outcome
  • Explain the characteristics, functions, and food sources of the major nutrients and understand and demonstrate nutritional cooking methods including how to maximize nutrient retention in baked goods and pastries
  • Prepare a variety of baked goods, desserts and confectionaries, and demonstrate decorating, plating and display techniques
  • Identify primal, sub-primal, and market cuts of meat, poultry and seafood
  • Discuss current developments and trends in the foodservice industry
  • Fabricate seafood and meats into market cuts while preparing traditional, regional, ethnic, classical and contemporary hot and cold appetizers, salads and entrées
  • Identify the concepts of purchasing, receiving, and issuing practices in foodservice operations
  • Apply knowledge of quality standards and regulations governing food products to the purchasing function
  • Calculate overall recipe and menu cost
  • Identify principles of menu and foodservice facility layout and design
  • Understand the use of computers in the foodservice industry
  • Select and demonstrate the optimum storage conditions for all food and sundry products
  • Demonstrate and discuss nuances of cuisines and ingredients used in the various international cultures
  • Understand culinary terminology
  • Describe and demonstrate the roles and responsibilities of the front-of-the-house staff
  • Apply various cost-control functions as they relate to foodservice operation
  • Prepare regional, international, and classical cuisine dishes and possess an in-depth understanding of how they are utilized in restaurants and foods service industry today
  • Understand baking and pastry techniques and plating concepts used in the modern foodservice industry

Program Courses

Core Curriculum Requirements
CUL101 Fundamentals of Classical Techniques
CUL104 Concepts and Theories of Culinary Techniques
CUL121 American Regional Cuisine
CUL132 Management by Menu
CUL139 Latin Cuisine
CUL201 Garde Manger
CUL213 Management, Supervision, and Career Development
CUL240 Sustainable Purchasing and Controlling Costs
CUL241 Classical European Cuisine
CUL244 Asian Cuisine
CUL246 World Cuisine
CUL251 Introduction to Baking Science and Theory
CUL252 Food and Beverage Operations Management
CUL262 A La Carte
CUL271 Art Culinaire
CUL273 Culinary Capstone
CUL299 Externship
Elective

Total Required Core Curriculum Credits 72

General Education Requirements
GE101 Nutrition Science
GE110 English Composition
GE120 College Mathematics
GE140 Speech and Communication
GE150 Natural Science
GE280 Conversational Spanish I

Total Required General Education Credits 24

Total Credits Required for Graduation 96

Program Electives

SUGGESTED ELECTIVE OPTIONS
CUL200 European Cakes and Tortes
CM343 Hospitality Marketing
CM345 Quality Service Management and Training

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Note: The Art Institute of Indianapolis 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.