Culinary Arts

Associate in Applioed Science

The Culinary Arts program provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including fullservice restaurants, hotels, resorts, clubs, catering operations, contract food services and healthcare facilities. Course offerings emphasize professionalism, practical application and a strong theoretical knowledge base that provides the critical competencies necessary to successfully meet industry demands. Graduates should qualify for entry-level positions such as line cook, station chef and assistant pastry chef. With experience, graduates may advance to positions such as sous-chef, executive chef or food service director.

 

First Semester

  • ENG 101 English Composition I
  • FSM 125 Food Service Sanitation and Accident Prevention
  • Humanities Elective
  • Social Science Elective

 

Second Semester

  • ENG 202 Introduction to Speech Communication
  • MAT 201 Statisticsp
  • Cultural and Global Awareness Elective
  • Science Elective

 

Summer Semester (at Rowan College of Burlington County)

  • CUL 107 Culinary Arts
  • HOS 110 Introduction to Hospitality

 

Third Semester (at Rowan College of Burlington County)

  • CUL 122 Techniques and Traditions
  • CUL 125 Foundations of Professional Baking
  • CUL 211 Purchasing and Menu Planning
  • FSM 215 Elementary Nutrition
  • Culinary Elective

 

Fourth Semester (at Rowan College of Burlington County)

  • CUL 203 Garde Manger
  • CUL 206 Italian Traditions and American Regional Cuisine
  • CUL 216 A la Carte
  • CUL 230 Culinary Arts Practicum
  • Culinary Elective