Culinary Arts (A.A.S.)

Culinary Arts Program Requirements - 50 Credit Hours

• CUL 101: Food Preparation & Theory Credits: 3
• CUL 102: Meat Fabrication Credits: 3
• CUL 103: Garde Manger Credits: 3
• CUL 105: Soups and Sauces Credits: 3
• CUL 121: Introduction to Baking Credits: 3
• CUL 201: Restaurant Kitchen Operations Credits: 8
• CUL 203: World Cuisine Credits: 3
• HRM 101: Introduction to Hospitality Credits: 3
• HRM 115: Safety & Sanitation Credits: 1
• HRM 125: Purchasing Credits: 3
• HRM 201: Dining Room Management Credits: 4
• HRM 235: Bar & Beverage Management Credits: 3
• HRM 245: Menu Design & Management Credits: 3
• HRM 265: Supervisory Management Credits: 3 or BUS 150  (HRM 265 is preferred)
• HRM 290: Culinary/Hospitality Intern Credits: 3 or Related Elective Credits: 3
• TEC 285: Occupational Seminar Credits: 1

• Related Electives: May choose courses from the following program areas: AGR, BUS 125 , BUS 140 , BUS 145 , BUS 200 , BUS 260 , CHM, CIS, CUL, ECO 270 , GDT, HRM, ASL or any foreign language course. (Prerequisite courses maybe required for upper level courses.)

General Education Requirements - 15 Credit Hours

The Missouri Department of Higher Education has identified a common set of general education courses that have been adopted statewide. These courses are called the “CORE 42.”  CORE 42 courses are guaranteed to transfer to any Missouri public college or university to satisfy general education requirements.

Courses in knowledge areas below, designated with the CORE 42 logo indicates courses in that area have been evaluated and provided a MOTR number for transfer to all Missouri public institutions of higher education.

Courses that do not have this designation may still transfer to public and private colleges and universities in Missouri and elsewhere, but students are encouraged to check the transfer equivalency website of the institution to which they plan to transfer to confirm.

Please refer to the MDHE Core Transfer Curriculum for detailed information on CORE 42 courses.