Course ListingCulinary Arts
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 CoursesPROGRAM 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
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.