Sample an assortment of delicious culinary careers with a Culinary Arts Associate degree from Montco. 

Program outcomes
  • Demonstrate proficient use of culinary terminology and classical cooking methods using a wide array of ingredients to design, produce, plate, and critically analyze a variety of classic, contemporary, regional and international dishes;
  • Demonstrate all costing techniques related to profitable menu design and profitable food service business operations;
  • Demonstrate computer business applications and point of sale system operations as it relates to the foodservice industry;
  • Demonstrate the proper ethical purchasing and procurement processes as it relates to the proper flow of goods for a successful food service operation;
  • Demonstrate appropriate safety and sanitation practices, and safe food service equipment operation as it relates to the hospitality industry;
  • Demonstrate technical skills according to the Certified Culinarian (CC) exam of the American Culinary Federation;
  • Develop a business plan appropriate to their skills.

Our program prepares you for entry- to mid-level positions in the food service industry. Through hands-on instruction and working in our student-operated restaurant, you'll also be ready to take the Certified Culinarian exam of the American Culinary Federation. No question about it. With an Associate of Applied Science degree in the Culinary Arts you're on your way to becoming a top chef and food industry professional!

Program Curriculum

General Education Requirements
COURSE ID TITLE CREDITS
ENG 101 English Composition I 3
OFM 101 Business Software Essentials 3
CMS 110 or CMS 120 Speech Communication or Public Speaking 3
Elective Scientific Reasoning Elective 3 - 4
ACC 110 Business Mathematics 3

 

Major Requirements
COURSE ID TITLE CREDITS
BPA 120 Introduction to Baking and Pastry 3
CUL 101 Culinary Foundations 3
CUL 102 Hospitality Fundamentals 3
CUL 114 Food and Beverage Operations 3
CUL 120 Introduction to Culinary Techniques 3
CUL 125 American Regional Cuisine 3
CUL 151 Purchasing and Cost Control 3
CUL 170 Management and Supervision 3
CUL 220 Menu Planning 3
CUL 221 Garde Manger 3
CUL 250 European Cuisines 3
CUL 282 Restaurant Operations 4
CUL 260 Global Cuisines 3
CUL 261 Classical and Modern Techniques 3
CUL 270 Culinary Entrepreneurship 3
ESW 206 Basic Nutrition 3
Total Program Credits: 64-65