Culinary Arts: AAS
Associate in Applied Science | 65 credit hours minimum
Area of Interest: Business, Culinary Arts, and Hospitality
Program Description:
The Culinary Arts program is designed to meet current and future needs for training food service and food service managerial persons to assume leadership roles in the industry. The curriculum covers food preparation, production, table service and culinary management. Addressing the business, academic, and technical aspects of the industry, the curriculum offers a wide range of courses, specifically meeting the requirements of the hotels, restaurants and clubs in this field. The program features a heavy emphasis on food preparation from basic to advanced, combined with courses that offer a foundation in the managerial aspects of the industry.
Locations. This program is offered in its entirety at Forest Park.
Cost of Attendance. For more information on cost of attendance visit MoSCORES.
Program Career and Salary Information. Pursuant to Missouri HB 1606 (2018), information regarding the number of credit hours, program length, employment rate, wage data, and graduates employed in careers related to their program of study at St. Louis Community College can be found at the following URL: https://scorecard.mo.gov/scorecard/. Search using School / Program “St. Louis Community College” and choose the degree or credential type of interest.
The following limitations to the data apply: Information provided is based on the most recent cohorts available. Typically, most recent cohorts for wage and completion data are six years prior to the current academic year. Time to complete a program of study varies depending on the number of credit hours students earn per semester.
Interested in this program? Start the enrollment process by visiting the Apply to STLCC page.
At the completion of the program, students are expected to:
- work within established guidelines for safety and sanitation at all times.
- prepare benchmark recipes demonstrating basic culinary techniques and understanding of equipment.
- demonstrate a basic understanding of the various segments and career opportunities that comprise the expansive hospitality industry.
- project a level of professionalism appropriate to hospitality industry standards.
- interpret numerical data that will influence financial decisions in foodservice operations.
- describe functions and food sources of the major nutrient in food preparation and storage.
Missouri Civics Examination. Students entering college for the very first time in fall 2019 and who intend to complete an associate’s degree must successfully complete a civics examination. Information on who is eligible for a waiver can be found on the STLCC website.
Program of Study
| Code | Title | Credit Hours |
|---|---|---|
| General Education | ||
| ENG 101 | College Composition I (MOTR ENGL 100) | 3 |
| COM 101 | Oral Communication I (MOTR COMM 100) | 3 |
| DIT 115 | Principles of Nutrition (MOTR LIFS 100N) | 3 |
| MTH 108 | Elementary Applied Mathematics (or Higher Level Mathematics) | 3 |
| SOC 101 | Introduction to Sociology (MOTR SOCI 101) | 3 |
| HST 102 | United States History from 1865 to the Present (MOTR HIST 102) | 3 |
| Program Requirements | ||
| HTM 100 | Introduction to the Hospitality Industry | 3 |
| CUL 101 | Safety and Sanitation | 1 |
| BIO 177 | Food Science | 3 |
| HTM 120 | Supervision and Leadership in the Hospitality Industry | 3 |
| HTM 210 | Hospitality Financial Planning and Cost Control | 3 |
| HTM 200 | Procurement in the Hospitality Industry | 3 |
| HTM 230 | Bar and Beverage Management | 3 |
| Culinary Arts Courses | ||
| CUL 110 | Food Preparation Practical I | 3 |
| CUL 115 | Food Preparation Practical II | 3 |
| CUL 120 | Food Preparation Practical III | 3 |
| BAP 150 | Bakeshop Basics for Culinarians | 3 |
| CUL 201 | Garde Manger | 2 |
| CUL 205 | Global Cuisine | 2 |
| CUL 210 | Nutritional Cooking | 2 |
| CUL 215 | American Regional Cuisine | 2 |
| CUL 220 | Introduction to a la Carte Cooking | 2 |
| CUL 250 | Culinary Arts Capstone | 6 |
| Total Credit Hours | 65 | |
Full-Time Academic Plan
Missouri Civics Examination. Students entering college for the very first time in fall 2019 and who intend to complete an associate’s degree must successfully complete a civics examination. Information on who is eligible for a waiver can be found on the STLCC website.
PLEASE NOTE: If you originally enrolled at STLCC prior to Fall 2024, you may need to view an archived catalog for your correct program requirements. Please speak with an advisor or the program coordinator for more information.
| First Year | ||||
|---|---|---|---|---|
| Fall | Credit Hours | Prerequisites | Milestones/Notes | |
| ENG 101 | College Composition I (MOTR ENGL 100) | 3 | Placement score or ENG 030 or ENG 070 with a grade of "C" or better or recommendation of department and Reading Proficiency or concurrent enrollment in RDG 079 | |
| MTH 108 | Elementary Applied Mathematics (or higher) | 3 | Reading Proficiency | |
| SOC 101 | Introduction to Sociology (MOTR SOCI 101) | 3 | Reading Proficiency or concurrent enrollment in RDG 079 | |
| HTM 100 | Introduction to the Hospitality Industry | 3 | Reading Proficiency | |
| DIT 115 | Principles of Nutrition (MOTR LIFS 100N) | 3 | Reading Proficiency | |
| CUL 101 | Safety and Sanitation | 1 | Reading Proficiency | Upon successful completion of this semester, students are eligible to enroll in lab classes. |
| Credit Hours | 16 | |||
| Spring | Credit Hours | Prerequisites | Milestones/Notes | |
| BIO 177 | Food Science | 3 | Reading Proficiency | |
| CUL 110 | Food Preparation Practical I 1 | 3 | CUL 101 with a grade of "S", HTM 100 with a minimum grade of "C", and Reading Proficiency | See Footnote 1 below for additional information. |
| CUL 115 | Food Preparation Practical II 1 | 3 | CUL 110 with a minimum grade of "C" and Reading Proficiency | See Footnote 1 below for additional information. |
| CUL 120 | Food Preparation Practical III 1 | 3 | CUL 115 with a minimum grade of "C" and Reading Proficiency | See Footnote 1 below for additional information. |
| BAP 150 | Bakeshop Basics for Culinarians 1 | 3 | CUL 101 with a grade of "S", HTM 100 with a minimum grade of "C", and Reading Proficiency | See Footnote 1 below for additional information. |
| Credit Hours | 15 | |||
| Second Year | ||||
| Fall | Credit Hours | Prerequisites | Milestones/Notes | |
| HTM 200 | Procurement in the Hospitality Industry | 3 | HTM 100 and MTH 108 or higher with minimum grades of "C", and Reading Proficiency | |
| HTM 210 | Hospitality Financial Planning and Cost Control | 3 | HTM 100 and MTH 108 or higher with minimum grades of "C", and Reading Proficiency | |
| CUL 201 | Garde Manger | 2 | BAP 150 and CUL 120 with minimum grades of "C" and Reading Proficiency | |
| CUL 205 | Global Cuisine | 2 | BAP 150 and CUL 120 with minimum grades of "C" and Reading Proficiency | |
| CUL 210 | Nutritional Cooking | 2 | DIT 115, BAP 150, and CUL 120 with minimum grades of "C" and Reading Proficiency | |
| CUL 215 | American Regional Cuisine | 2 | CUL 120 and BAP 150 with minimum grades of "C" and Reading Proficiency | |
| CUL 220 | Introduction to a la Carte Cooking | 2 | BAP 150 and CUL 120 with minimum grades of "C", and Reading Proficiency | |
| Credit Hours | 16 | |||
| Spring | Credit Hours | Prerequisites | Milestones/Notes | |
| COM 101 | Oral Communication I (MOTR COMM 100) | 3 | Concurrent enrollment in ENG 070 or Reading Proficiency | |
| HST 102 | United States History from 1865 to the Present (MOTR HIST 102) | 3 | Reading Proficiency or concurrent enrollment in RDG 079 | |
| HTM 120 | Supervision and Leadership in the Hospitality Industry | 3 | HTM 100 with a minimum grade of "C" and Reading Proficiency | |
| HTM 230 | Bar and Beverage Management | 3 | HTM 100 with a minimum grade of "C" and Reading Proficiency | |
| CUL 250 | Culinary Arts Capstone | 6 | BAP 150, CUL 201, CUL 205, CUL 210, CUL 215, CUL 220, HTM 200, HTM 210 all with a minimum grade of "C", and Reading Proficiency | Students are eligible to apply to the American Culinary Federation for certification as a Certified Culinarian (CC) upon graduation. |
| Credit Hours | 18 | |||
| Total Credit Hours | 65 | |||
- 1
Students are asked to enroll in CUL 110, CUL 115, CUL 120, and BAP 150 in the same semester. Please contact Culinary Arts Program Coordinator, Ellen Piazza for course entry advisement at epiazza@stlcc.edu.
*Click on the hyperlinked course number to view additional information about the course.
**Students completing a course that has been assigned a MOTR number may transfer that course to any public institution in Missouri. Those who complete CORE 42 requirements will have that verification on their transcript.
*** It is your responsibility to verify that the courses listed above will transfer to the four-year institution of your choice. Maximize your transfer credits/classes by meeting with an academic advisor.
Part-Time Academic Plan
Missouri Civics Examination. Students entering college for the very first time in fall 2019 and who intend to complete an associate’s degree must successfully complete a civics examination. Information on who is eligible for a waiver can be found on the STLCC website.
PLEASE NOTE: If you originally enrolled at STLCC prior to Fall 2024, you may need to view an archived catalog for your correct program requirements. Please speak with an advisor or the program coordinator for more information.
| First Year | ||||
|---|---|---|---|---|
| Fall | Credit Hours | Prerequisites | Milestones/Notes | |
| MTH 108 | Elementary Applied Mathematics (or higher) | 3 | Reading Proficiency | |
| SOC 101 | Introduction to Sociology (MOTR SOCI 101) | 3 | Reading Proficiency or concurrent enrollment in RDG 079 | |
| Credit Hours | 6 | |||
| Spring | Credit Hours | Prerequisites | Milestones/Notes | |
| HTM 100 | Introduction to the Hospitality Industry | 3 | Reading Proficiency | |
| DIT 115 | Principles of Nutrition (MOTR LIFS 100N) | 3 | Reading Proficiency | |
| Credit Hours | 6 | |||
| Summer | Credit Hours | Prerequisites | Milestones/Notes | |
| CUL 101 | Safety and Sanitation | 1 | Reading Proficiency | Upon completion of this semester, students are eligible to enroll in lab classes. |
| Credit Hours | 1 | |||
| Second Year | ||||
| Fall | Credit Hours | Prerequisites | Milestones/Notes | |
| CUL 110 | Food Preparation Practical I 1 | 3 | CUL 101 with a grade of "S", HTM 100 with a minimum grade of "C", and Reading Proficiency | See Footnote 1 Below for additional information. |
| CUL 115 | Food Preparation Practical II 1 | 3 | CUL 110 with a minimum grade of "C" and Reading Proficiency | See Footnote 1 Below for additional information. |
| CUL 120 | Food Preparation Practical III 1 | 3 | CUL 115 with a minimum grade of "C" and Reading Proficiency | See Footnote 1 Below for additional information. |
| Credit Hours | 9 | |||
| Spring | Credit Hours | Prerequisites | Milestones/Notes | |
| BAP 150 | Bakeshop Basics for Culinarians | 3 | CUL 101 with a grade of "S", HTM 100 with a minimum grade of "C", and Reading Proficiency | |
| BIO 177 | Food Science | 3 | Reading Proficiency | |
| Credit Hours | 6 | |||
| Summer | Credit Hours | Prerequisites | Milestones/Notes | |
| ENG 101 | College Composition I (MOTR ENGL 100) | 3 | Placement score or ENG 030 or ENG 070 with a grade of "C" or better or recommendation of department and Reading Proficiency or concurrent enrollment in RDG 079 | |
| HST 102 | United States History from 1865 to the Present (MOTR HIST 102) | 3 | Reading Proficiency or concurrent enrollment in RDG 079 | |
| Credit Hours | 6 | |||
| Third Year | ||||
| Fall | Credit Hours | Prerequisites | Milestones/Notes | |
| CUL 201 | Garde Manger | 2 | BAP 150 and CUL 120 with minimum grades of "C" and Reading Proficiency | |
| CUL 205 | Global Cuisine | 2 | BAP 150 and CUL 120 with minimum grades of "C" and Reading Proficiency | |
| CUL 210 | Nutritional Cooking | 2 | DIT 115, BAP 150, and CUL 120 with minimum grades of "C" and Reading Proficiency | |
| CUL 215 | American Regional Cuisine | 2 | CUL 120 and BAP 150 with minimum grades of "C" and Reading Proficiency | |
| CUL 220 | Introduction to a la Carte Cooking | 2 | BAP 150 and CUL 120 with minimum grades of "C", and Reading Proficiency | |
| Credit Hours | 10 | |||
| Spring | Credit Hours | Prerequisites | Milestones/Notes | |
| HTM 200 | Procurement in the Hospitality Industry | 3 | HTM 100 and MTH 108 or higher with minimum grades of "C", and Reading Proficiency | |
| HTM 210 | Hospitality Financial Planning and Cost Control | 3 | HTM 100 and MTH 108 or higher with minimum grades of "C", and Reading Proficiency | |
| Credit Hours | 6 | |||
| Summer | Credit Hours | Prerequisites | Milestones/Notes | |
| COM 101 | Oral Communication I (MOTR COMM 100) | 3 | Concurrent enrollment in ENG 070 or Reading Proficiency | |
| Credit Hours | 3 | |||
| Fourth Year | ||||
| Fall | Credit Hours | Prerequisites | Milestones/Notes | |
| HTM 230 | Bar and Beverage Management | 3 | HTM 100 with a minimum grade of "C" and Reading Proficiency | |
| Credit Hours | 3 | |||
| Spring | Credit Hours | Prerequisites | Milestones/Notes | |
| CUL 250 | Culinary Arts Capstone | 6 | BAP 150, CUL 201, CUL 205, CUL 210, CUL 215, CUL 220, HTM 200, HTM 210 all with a minimum grade of "C", and Reading Proficiency | Apply for graduation. |
| HTM 120 | Supervision and Leadership in the Hospitality Industry | 3 | HTM 100 with a minimum grade of "C" and Reading Proficiency | |
| Credit Hours | 9 | |||
| Total Credit Hours | 65 | |||
- 1
Students are asked to enroll in CUL 110, CUL 115, and CUL 120 in the same semester. Please contact Culinary Arts Coordinator, Ellen Piazza for course entry advisement epiazza@stlcc.edu.
*Click on the hyperlinked course number to view additional information about the course.
**Students completing a course that has been assigned a MOTR number may transfer that course to any public institution in Missouri. Those who complete CORE 42 requirements will have that verification on their transcript.
*** It is your responsibility to verify that the courses listed above will transfer to the four-year institution of your choice. Maximize your transfer credits/classes by meeting with an academic advisor.