The Accelerated A.A.S. in Culinary Arts consists of a 5-quarter program that mirrors the 7-quarter program content. Because accelerated students must already have a bachelor’s degree to qualify, it is possible to waive most or all of the General Education requirements, allowing the accelerated degree to be compressed from 7 to 5 quarters.
You will benefit from a comprehensive curriculum that combines career-specific courses with a strong academic framework. General Questions? Call us toll-free at 1.888.90.KENDALL or email firstname.lastname@example.org.
CUL 111 - Intro to Professional Cookery2 Credits
CUL 112 - Stocks, Sauces and Soups 2 Credits
CUL 109 - Storeroom Operations and Purchasing2 Credits
CUL 110 - Sanitation1 Credits
CUL 102 - American Cuisine Project: A Global Chef's Perspective 2 Credits
CUL 136 - Menus2 Credits
CUL 127 - Breakfast Production2 Credits
CUL 118 - Methods of Cooking2 Credits
CUL 122 - Cost Control4 Credits
CUL 125 - Quantity Food Production4 Credits
CUL 145 - Baking and Pastry4 Credits
SCI 123 - Human Nutrition4 Credits
Elective 4 Credits
CUL 244 - Garde Manger 2 Credits
CUL 246 - Fish and Sauce2 Credits
CUL 248 - Meat and Sauce2 Credits
CUL 255 or 281 - Catering or Banquets2 Credits
CUL 292 - Modern Cuisine: The Science of Cooking2 Credits
CUL 139 Advanced Skills2 Credits
CUL 126 Professional Development1 Credits
CUL 142 - Fine Dining Service2 Credits
CUL 249 - Fine Dining - Lunch or Dinner4 Credits
CUL 296 - Quick Service Restaurant2 Credits
CUL 280 - Sustainability2 Credits
CUL 232 - Foodservice Management2 Credits
CUL 206 - Culinary Internship Practicum6 Credits
CUL 207 - Culinary Internship Theory2 Credits
This a typical course sequence for this degree option but this sequence may vary based on individual circumstances.
Courses and sequences are subject to change.