Culinary Arts - AAS
Offered at: Ashland Community and Technical College, Elizabethtown Community and Technical College, Jefferson Community and Technical College, Somerset Community College, Southcentral Kentucky Community and Technical College, West Kentucky Community and Technical College
Program Plan Number: 1205037029
Progression in the Culinary Arts program is contingent upon achievement of a grade of “C” or better in each CUL and NFS courses.
| Course | Title | Credits |
|---|---|---|
| General Education | ||
| Quantitative Reasoning | 3 | |
| Natural Sciences | 3 | |
| Social/Behavioral Sciences | 3 | |
| Heritage/Humanities | 3 | |
| Written Communication | 3 | |
| Oral Communications | 3 | |
| Subtotal | 18 | |
| Culinary Arts Technical Core | ||
| CUL 100 | Introduction to Culinary Arts | 2 |
| or CUL 105 | Applied Introduction to Culinary Arts | |
| CUL 250 | Garde Manger | 4 |
| CUL 125 | Sanitation and Safety | 2 |
| CUL 190 | Basic Food Production | 4 |
| CUL 195 | Basic Baking | 4 |
| CUL 230 | Basic Nutrition | 3 |
| or NFS 101 | Human Nutrition and Wellness | |
| CUL 240 | Meats, Seafood, & Poultry | 4 |
| CUL 270 | Human Relations Management | 3 |
| CUL 280 | Cost and Control | 3 |
| CUL 285 | Front of the House | 3-4 |
| or CUL 290 | Front of the House-Catering | |
| Digital Literacy Course or demonstrated competency 1 | 0-3 | |
| Subtotal | 32-36 | |
| General Education and Technical Core Subtotal | 50-54 | |
| Students must complete one of the tracks listed below to complete the AAS requirements. | ||
- 1
Digital Literacy must be demonstrated either by competency exam or by completing a digital literacy course.
Catering and Personal Chef Degree Track
Offered at: Ashland Community and Technical College, Elizabethtown Community and Technical College, Jefferson Community and Technical College, Maysville Community and Technical College, Somerset Community College, West Kentucky Community and Technical College
Program Plan Number: 120503701
| Course | Title | Credits |
|---|---|---|
| General Education and Technical Core Subtotal | 50-54 | |
| CUL 220 | Advanced Baking & Pastry Arts | 4 |
| Select one of the following two options: | 6 | |
| Entrepreneurship and Doing Business as a Personal Chef | ||
| Introduction to Business and Principles of Management | ||
| CUL 298 | Culinary Arts Practicum Experience | 2-3 |
| or CUL 299 | Culinary Arts Cooperative Education Experience | |
| Total Credits | 62-67 | |
Culinary Arts Degree Track
Offered at: Ashland Community and Technical College, Elizabethtown Community and Technical College, Jefferson Community and Technical College, Maysville Community and Technical College, Somerset Community College, West Kentucky Community and Technical College
Program Plan Number: 120503702
| Course | Title | Credits |
|---|---|---|
| General Education and Technical Core Subtotal | 50-54 | |
| CUL 220 | Advanced Baking & Pastry Arts | 4 |
| CUL 260 | International & Classical Cuisine | 4 |
| CUL 298 | Culinary Arts Practicum Experience | 2-3 |
| or CUL 299 | Culinary Arts Cooperative Education Experience | |
| Total Credits | 60-65 | |
Food and Beverage Management Degree Track
Offered at: Ashland Community and Technical College, Elizabethtown Community and Technical College, Jefferson Community and Technical College, Maysville Community and Technical College, Somerset Community College, Southcentral Kentucky Community and Technical College, West Kentucky Community and Technical College
Program Plan Number: 120503703
| Course | Title | Credits |
|---|---|---|
| General Education and Technical Core Subtotal | 50-54 | |
| BAS 160 | Introduction to Business | 3 |
| BAS 170 | Entrepreneurship | 3 |
| or BAS 283 | Principles of Management | |
| BAS 282 | Principles of Marketing | 3 |
| CUL 298 | Culinary Arts Practicum Experience | 2-3 |
| or CUL 299 | Culinary Arts Cooperative Education Experience | |
| Total Credits | 61-66 | |