Computer Science - Burlington County College

Culinary Arts
Associate of Science, (AS.CUL)
The Culinary Arts Associate of Science program provides
specific preparation for students to transfer to a four-year
baccalaureate degree granting institution, in the Culinary
Arts. Course offerings emphasize practical application, a
strong theoretical knowledge base, professionalism, and
provide the critical competencies necessary to be successful
in an upper level undergraduate environment. Graduates
should qualify for admission into upper level undergraduate
Culinary academic programs.
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.
86 Burlington County College
General Education Courses † Credits
Written Communications (ENG 101 & 102 required) 6
Math (MTH 107 or higher) 3
Natural Science 7–8
Social Science 6
Arts and Humanities 3
History 3
Diversity 3
Total 31-32
† See General Education Requirements on page 42.
Program Courses Credits
CUL 107 Culinary Arts 4
CUL 122 Techniques and Traditions 4
CUL 125 Foundations of Professional Baking 3
CUL 206 Italian Traditions
and American Regional Cuisine 4
CUL 211 Purchasing and Menu Planning 3
CUL 216 A La Carte 3
CUL 230 Culinary Arts Practicum 3
FSM 125 Food Service Sanitation
and Accident Prevention 3
FSM 215 Elementary Nutrition 2
HOS 110 Introduction to Hospitality 3
Total 32
Total Required for Degree 63-64