Culinary Arts, Associate in Applied Science
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 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.
Program of Study
|Career General Education|
|ENG 101||College Composition I (MOTR ENGL 100)||3|
|COM 101||Oral Communication I (MOTR COMM 100)||3|
|MTH 108||Elementary Applied Mathematics (or Higher Level Mathematics)||3|
|BIO 177||Food Science||3|
|SOC 101||Introduction to Sociology (MOTR SOCI 101)||3|
|HST 102||United States History from 1865 to the Present (MOTR HIST 102)||3|
|HTM 100||Introduction to the Hospitality Industry||3|
|CUL 101||Safety and Sanitation||1|
|DIT 115||Principles of Nutrition||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|
|ENG 101||College Composition I (MOTR ENGL 100)||3||ENG 030 or ENG 070 with a grade of "C" or better or recommendation of department and Reading Proficiency or concurrent enrollment in RDG 030.|
|MTH 108||Elementary Applied Mathematics||3||MTH 020 with a grade of "C" or better or satisfactory score on placement test and Reading Proficiency. All prerequisite courses must have been completed within the last 3 years.|
|SOC 101||Introduction to Sociology (MOTR SOCI 101)||3||Reading Proficiency.|
|HTM 100||Introduction to the Hospitality Industry||3||Reading Proficiency.|
|DIT 115||Principles of Nutrition||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|
|BIO 177||Food Science||3||Reading Proficiency.|
|CUL 110||Food Preparation Practical I||3||CUL 101, HTM 100, and Reading Proficiency.|
|CUL 115||Food Preparation Practical II||3||CUL 110 with a minimum grade of "C" and Reading Proficiency.|
|CUL 120||Food Preparation Practical III||3||CUL 115 with a minimum grade of "C" and Reading Proficiency.|
|BAP 150||Bakeshop Basics for Culinarians||3||CUL 101, HTM 100, and Reading Proficiency.|
|HTM 200||Procurement in the Hospitality Industry||3||HTM 100, MTH 108 or Higher, and Reading Proficiency.|
|HTM 210||Hospitality Financial Planning and Cost Control||3||HTM 100, MTH 108 or higher, 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.|
|COM 101||Oral Communication I (MOTR COMM 100)||3||Reading Proficiency and concurrent enrollment in RDG 030 or ENG 070.|
|HST 102||United States History from 1865 to the Present (MOTR HIST 102)||3||Reading Proficiency.|
|HTM 120||Supervision and Leadership in the Hospitality Industry||3||HTM 100 and Reading Proficiency.|
|HTM 230||Bar and Beverage Management||3||HTM 100 and Reading Proficiency.|
|CUL 250||Culinary Arts Capstone||6||BAP 150, CUL 201, CUL 205, CUL 210, CUL 215, CUL 220 all with a minimum grade of "C", HTM 200, HTM 210, and Reading Proficiency||Students are eligible to apply to the American Culinary Federation for certification as a Certified Culinarian (CC) upon graduation|
|Total Credit Hours||65|
*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.