Course ListingCulinary 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
- 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.
- Seek entry-level positions in commercial and institutional food service settings.
- Define and articulate the core values of the culinary professional.
- Describe the principles of food and beverage management.
Program CoursesPROGRAM COURSES
CUL107 Concepts & Theories of Culinary Techniques
CUL110 Fundamentals of Classical Techniques
CUL115 American Regional Cuisine
CUL128 Introduction to Pastry Techniques & Dessert Artistry
CUL205 Garde Manger
CUL206 Sustainable Purchasing & Controlling Costs
CUL207 Management by Menu
CUL216 Asian Cuisine
CUL218 Management Supervision & Career Development
CUL219 Food & Beverage Operations Management
CUL220 Classical European Cuisines
CUL221 World Cuisines
CUL222 Latin Cuisine
CUL229 Art Culinaire
CUL230 Á la Carte Kitchen & Dining Room Service
Credits Required 66
LIBERAL STUDIES COURSES
COM101 Communication for College & Career Success
ENG110 English Composition
HUM201 Historical & Political Issues
HUM290 Liberal Studies Capstone
MTH105 College Algebra
SCI156 Nutritional Science
Credits Required 20
TOTAL CREDITS REQUIRED FOR GRADUATION 90
Program ElectivesLIBERAL STUDIES ELECTIVES
Credits Required 4
Note: The Art Institute of Las Vegas 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.