Culinary Arts

Course Listing

Culinary Arts
Diploma
Published June 1, 2016
Required cooking courses cannot be completed online.

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/2765 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:

  • 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.

Program Courses

PROGRAM COURSES

CUL107 Concepts & Theories of Culinary Techniques
CUL110 Fundamentals of Classical Techniques
CUL115 American Regional Cuisine
CUL128 Introduction to Pastry Techniques & Dessert Artistry
CUL205 Garde Manger
CUL206 Sustainable Purchasing & Controlling Costs
CUL216 Asian Cuisine
CUL218 Management Supervision & Career Development
CUL219 Food & Beverage Operations Management
CUL221 World Cuisines
CUL222 Latin Cuisine
CUL230 Á la Carte Kitchen & Dining Room Service

Credits Required 51

LIBERAL STUDIES COURSES

SCI156 Nutritional Science

Credits Required 4

TOTAL CREDITS REQUIRED FOR GRADUATION 55

Program Electives

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Note: The Art Institute of Las Vegas 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.