Culinary Arts

Course Listing

Culinary Arts
Associate of Applied Science
Published June 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/566 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Upon successful completion of the program, graduates will have the opportunity to:

  • Cook and present various ethnic cuisines professionally..
  • Work as a professional team member.
  • Design a business plan for a 100 seat restaurant.

Program Courses

COM201 Effective Speaking**
CU100 Fundamentals of Classical Techniques
CU110 Culinary Theory and Concepts
CU124 Introduction to Baking and Pastry Techniques
CU130 American Regional Cuisine
CU135 Latin Cuisine
CU165 Kitchen Management and Career Development
CU201 Garde Manger
CU225 Management by Menu
CU234 Classical European Cuisine
CU235 Asian Cuisine
CU236 World Cuisine
CU240 A la Carte
CU249 Sustainable Purchasing and Controlling Costs
CU255 Food and Beverage Operations Management
CU260 Culinary Capstone
CU271 Art Culinaire
ENG100 English I**
HUM101 Critical Thinking**
HUM201 Spanish I**
MAT104 College Algebra**
SCI156 Nutritional Science**

Total Quarter Credits 90

Program Electives

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Note: The Art Institute of Phoenix 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.