Computer Science - Burlington County College

Culinary Arts
Associate of Applied Science, (AAS.CUL)
The Culinary Arts curriculum provides specific training
required to prepare students to assume positions as trained
culinary professionals in a variety of food service settings
including full service restaurants, hotels, resorts, clubs,
catering operations, contract food service, and health care
facilities. Course offerings emphasize practical application,
a strong theoretical knowledge base, professionalism,
and provide the critical competencies 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.
Graduates of this program should be able to:
Identify the characteristics of various ethnic cuisines;
Discuss the basic principles and techniques used in the
professional kitchen;
Practice sanitary food handling;
Analyze recipes according to the science of nutrition;
Create recipes using fundamental culinary techniques,
processes and methods;
Manage a meal event from its planning to service;
Critique a meal and its recipes for their culinary qualities;
Identify and implement factors required in running a
successful food service operation;
Obtain an entry level position as a cook in foodservice
establishments across all business lines.
www.bcc.edu
General Education Courses † Credits
Written & Oral Communications 6
Mathematics (MTH 113 required) 3
Natural Science 4
Social Science 3
Arts & Humanities
Additional General Education Requirements
3
(Required – Any diversity course listed on Pg 39) 3
Total 22
† See General Education Requirements on page 43.
Program Courses Credits
CUL 107 Culinary Arts 4
CUL 122 Techniques and Traditions 4
CUL 125 Foundations of Professional Baking 3
CUL 203 Garde Manger 4
CUL 206 Italian Traditions
and American Regional Cuisine 4
CUL 211 Purchasing and Menu 3
CUL 216 A La Carte 3
CUL 230 Culinary Practicum 3
FSM 125 Food Service Sanitation
and Accident Prevention 3
FSM 215 Elementary Nutrition 2
HOS 110 Introduction to Hospitality 3
Total 36
Electives (any Culinary course) 6
Total Required for Degree 64
85