Course Listing

Culinary Arts
Diploma
Published June 1, 2016

Student Learning Outcomes

Student Learning Outcomes

Upon successful completion of the program, graduates will have the opportunity to:
  • 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 recipes of utilizing the correct techniques, ingredients and equipment which meet industry quality standards.
  • Define and articulate the core values of the culinary professional.

See ge.artinstitutes.edu/programoffering/351 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses

PROGRAM COURSES

RS092 College Success
CUL1105 Concepts & Theories of Culinary Techniques
CUL1108 Fundamentals of Classical Techniques
CUL1116 American Regional Cuisine
CUL1124 Management, Supervision & Career Development
CUL1126 Introduction to Pastry Techniques & Artistry
CUL1143 World Cuisine
CUL1146 Garde Manger
CUL1200 Sustainable Purchasing & Controlling Costs
CUL2214 Asian Cuisine
CUL2225 Latin Cuisine
CUL2227 Food & Beverage Operations Management
CUL2301 A la Carte
MS135 Nutrition Science

TOTAL CREDITS REQUIRED FOR GRADUATION 55

Program Electives

Print course listing

Note: The Art Institute of California—Orange County (a campus of Argosy University) 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.