Culinary Arts

Course Listing

Culinary Arts
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

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Program Courses


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 & Presentation
CU20510 Classical European Cuisine
CU20530 Management, Supervision & Career Development
CU20611 Ala Carte Operations
CU20631 Sustainable Purchasing & Controlling Cost
IN20530CU Internship I

Total credits needed to graduate: 54

Program Electives

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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.