Culinary Arts

Course Listing

Culinary Arts
Associate of Arts
Published June 1, 2016
This program can be completed on ground, blended (plus) or online. Required cooking courses cannot be completed online.

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/2404 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important data.

Program Courses

Courses in the Program: 66 quarter credits

CL102 Introduction to Baking & Pastry Techniques (6 credits)
CL103 Sustainable Purchasing & Controlling Costs
CL106 Fundamentals of Classical Techniques (6 credits)
CL117 Latin Cuisine (2 credits)
CL118 Foundations of Classical Techniques (2 credits)
CL128 American Regional Cuisine (6 credits)
CL202 Garde Manger (6 credits)
CL203 World Cuisine (2 credits)
CL204 Asian Cuisine (2 credits)
CL209 Classical European Cuisine (2 credits)
CL210 Management, Supervision & Career Development
CL215 Management by Menu
CL220 Food & Beverage Operations Management
CL231 A la Carte (8 credits)
CL237 Capstone/Portfolio
CL301 Art Culinaire

General Education: 24 quarter credits

COM105 Public Speaking
EN101 English I
MT113 Ideas of Mathematics
SC104 Nutrition
General Education Electives I-II

TOTAL CREDITS REQUIRED FOR GRADUATION: 90

Program Electives

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Note: The Art Institute of Virginia Beach 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.