Culinary Arts

Course Listing

Culinary Arts
Associate of Applied 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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1. Graduates will establish and maintain safety and sanitation procedures.

2. Graduates will prepare standardized recipes using a variety of cooking techniques which meet industry
quality standards.

3. Graduates will prepare a variety of international recipes utilizing the correct techniques, ingredients and
equipment which meet industry quality standards.

4. Graduates will describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing.

5. Graduates will describe the principles of food and beverage management.

6. Graduates will define and articulate the core values of the culinary professional.

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

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

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.