Culinary Arts

Course Listing

Culinary Arts
Associate of Science
Published June 1, 2016

Student Learning Outcomes

Program Objectives

  • 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 food service 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 food service 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 food service facility layout and design
  • Understand the use of computers in the food service 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 food service 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 food service industry

See ge.artinstitutes.edu/programoffering/540 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses

CORE COURSES

CU0015PF Portfolio Foundations Culinary Arts
CU10000 Culinary/Business Math
CU10111 Application and Use of Culinary Equipment & Sanitation
CU10121 Culinary Skills I
CU10210 Introduction to Baking
CU10240 Culinary Skills II
CU10250 Nutrition
CU10311 Hors d’oeuvres & Appetizers
CU10330 Introduction to Pastry
CU10340 American Regional Cuisine
CU10411 Charcuterie
CU10420 World Cuisine
CU10430 Desserts, Plating and Presentation
CU20510 Classical European Cuisine
CU20520 Dining Room Operations
CU20530 Management, Supervision, and Career Development
CU20610 A La Carte Operations
CU20620 Current Cuisine
CU20631 Sustainable Purchasing and Cost Control
IN20530CU Internship I
IN20640CU Internship II

GENERAL EDUCATION

GE10110 English Composition I
GE10210 English Composition II
GE10220 College Math
GE10240 Visual Culture of Food
GE10310 World Literature
GE10320 Effective Speaking
GE10410 Introduction to Psychology
GE20510 Ethics
LS10110 Computer Science

Total credits needed to graduate: 90

Program Electives

General Education Elective List (Select 1):

GE10330 American Government
GE10440 History of Motion Media & Mass Communication
GE20530 Sociology
GE20540 United States History: Early Period
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Note: The Art Institute of Philadelphia 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.