Culinary Arts, Associate in Applied Science

Forest Park

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.

Interested in this program? Start the enrollment process by visiting stlcc.edu/enroll.

Program of Study

Career General Education
ENG 101College Composition I3
COM 101Oral Communication I3
or COM 107 Public Speaking
MTH 108Elementary Applied Mathematics3
or MTH xxx - Higher Level Mathematics
XXX xxxNatural Science or Mathematics3
XXX xxxMissouri State Requirement3
XXX xxxSocial Science3
Physical Education Activity
Select 2 credit hours2
Program Requirements
HTM 100Introduction to the Hospitality Industry3
HTM 120Supervision and Leadership in the Hospitality Industry3
HTM 210Hospitality Financial Planning and Cost Control3
HTM 200Procurement in the Hospitality Industry3
HTM 125Nutrition for the Culinarian3
HTM 105Professionalism in the Hospitality Industry1
CUL 101Safety and Sanitation1
Culinary Arts Courses
CUL 110Food Preparation Practical I3
CUL 115Food Preparation Theory & Practical II3
CUL 120Food Preparation Theory & Practical III3
BAP 150Bakeshop Basics for Culinarians3
CUL 201Garde Manger3
CUL 205Global Cuisine3
CUL 215American Regional Cuisine3
CUL 250Culinary Arts Capstone6
Total Credit Hours64
Plan of Study Grid
First Year
FallCredit Hours
ENG 101 College Composition I 3
MTH 108 Elementary Applied Mathematics 3
HTM 100 Introduction to the Hospitality Industry 3
HTM 105 Professionalism in the Hospitality Industry 1
HTM 125 Nutrition for the Culinarian 3
CUL 101 Safety and Sanitation 1
 Credit Hours14
Spring
HTM 120 Supervision and Leadership in the Hospitality Industry 3
CUL 110 Food Preparation Practical I 3
CUL 115 Food Preparation Theory & Practical II 3
CUL 120 Food Preparation Theory & Practical III 3
BAP 150 Bakeshop Basics for Culinarians 3
XXX xxx Physical Education Elective1
 Credit Hours16
Second Year
Fall
COM 101
Oral Communication I
or Public Speaking
3
XXX xxx Life and Physical Sciences OR Mathematics Elective3
CUL 201 Garde Manger 3
CUL 205 Global Cuisine 3
CUL 215 American Regional Cuisine 3
XXX xxx Physical Education Elective1
 Credit Hours16
Spring
XXX xxx Social and Behavioral Science Elective3
XXX xxx Missouri State Requirement3
HTM 200 Procurement in the Hospitality Industry 3
HTM 210 Hospitality Financial Planning and Cost Control 3
CUL 250 Culinary Arts Capstone 6
 Credit Hours18
 Total Credit Hours64