Course Descripons - The Art Institutes

Culinary & Hospitality
CULINARY ARTS, Associate of Applied Science
Off ered at Chicago, Michigan, Cincinna�
Program Mission
The Culinary Arts Associate of Applied Science Degree program provides students with fundamentals in culinary techniques,
food produc� on skills and cri� cal thinking skills. Students study the fundamentals of cooking, baking and pastry, as well as
the art of the cold kitchen. Food produc� on skills are complimented with basic food service management skills. Graduates
of the program compete for entry-level posi� on in the food service industry.
Desired Student Outcomes
1. Culinary theory and terminology: Graduates will display profi ciency of various culinary procedures and applica� ons, will
be able to defi ne and apply appropriate culinary terminology.
2. Cooking: Graduates will be able to produce products according to desired outcomes based on desired quality standards.
3. Cuisines: Graduates will be able to iden� fy elements of various cuisines.
4. Finance: Graduates will understand cost factors of food produc� on and be able to analyze fi nancial statements for foodservice
opera� ons, and be able to eff ect change.
5. Professional awareness: Graduates will have an understanding of culinary careers and the structure and culture of the
culinary fi eld; they will understand professional and ethical behavior in the workplace.
6. Communica� on: Graduates will demonstrate eff ec� ve interpersonal rela� ons in a culinary team. In a commercial se� ng
they will be able to read customer needs and create a clear menu.
7. Problem-solving: Graduates will be able to iden� fy and solve problems related to food prepara� on and menu development
8. Context: Graduates will understand their profession in rela� on to world geography and cultures, legal environment
(sanita� on, alcohol service), agriculture, biology (nutri� on), physiology (taste, eff ect of alcohol), chemistry, sustainability,
research, contemporary movements (organic, vegetarian, locavore).
Program Descrip� on
The Culinary Arts Associate of Applied Science Degree program provides students with fundamentals in culinary techniques,
food produc� on skills and cri� cal thinking skills. Students will study the fundamentals of cooking, baking and pastry, as well
as the art of the cold kitchen. Food produc� on skills are complimented with basic food service management skills. Graduates
of the program compete for entry-level posi� ons in the food service industry.
Gradua� on Requirements
To receive an Associate of Applied Science degree (A.A.S.) in Culinary Arts students must complete a minimum of 90 quarter-credits
with 24 quarter-credits in general educa� on courses and 66 quarter-credits in the specialty area with a cumula-
� ve GPA of 2.0 or higher. Students must be state-cer� fi ed in sanita� on to complete the degree. Also a student must receive
a passing grade or credit for all required course work and sa� sfy all fi nancial obliga� ons with The Illinois Ins� tute of Art.
16 Academic Programs