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 the Apply to STLCC page.   

At the completion of the program, students are expected to:

  1. work within established guidelines for safety and sanitation at all times.
  2. prepare benchmark recipes demonstrating basic culinary techniques and understanding of equipment.
  3. demonstrate a basic understanding of the various segments and career opportunities that comprise the expansive hospitality industry.
  4. project a level of professionalism appropriate to hospitality industry standards.
  5. interpret numerical data that will influence financial decisions in foodservice operations.
  6. describe functions and food sources of the major nutrient in food preparation and storage.

Program of Study

Career General Education
ENG 101College Composition I (MOTR ENGL 100)3
COM 101Oral Communication I (MOTR COMM 100)3
MTH 108Elementary Applied Mathematics (or Higher Level Mathematics)3
BIO 177Food Science3
SOC 101Introduction to Sociology (MOTR SOCI 101)3
HST 102United States History from 1865 to the Present (MOTR HIST 102)3
Program Requirements
HTM 100Introduction to the Hospitality Industry3
CUL 101Safety and Sanitation1
DIT 115Principles of Nutrition3
HTM 120Supervision and Leadership in the Hospitality Industry3
HTM 210Hospitality Financial Planning and Cost Control3
HTM 200Procurement in the Hospitality Industry3
HTM 230Bar and Beverage Management3
Culinary Arts Courses
CUL 110Food Preparation Practical I3
CUL 115Food Preparation Practical II3
CUL 120Food Preparation Practical III3
BAP 150Bakeshop Basics for Culinarians3
CUL 201Garde Manger2
CUL 205Global Cuisine2
CUL 210Nutritional Cooking2
CUL 215American Regional Cuisine2
CUL 220Introduction to a la Carte Cooking2
CUL 250Culinary Arts Capstone6
Total Credit Hours65
New PlanGrids
First Year
Fall Credit Hours Prerequisites Milestones/Notes
ENG 101 College Composition I (MOTR ENGL 100)3ENG 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 Mathematics3MTH 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)3Reading Proficiency.
HTM 100 Introduction to the Hospitality Industry3Reading Proficiency.
DIT 115 Principles of Nutrition3Reading Proficiency.
CUL 101 Safety and Sanitation1Reading Proficiency.Upon successful completion of this semester, students are eligible to enroll in lab classes
Credit Hours16
Spring Credit Hours Prerequisites Milestones/Notes
BIO 177 Food Science3Reading Proficiency.
CUL 110 Food Preparation Practical I3CUL 101, HTM 100, and Reading Proficiency.
CUL 115 Food Preparation Practical II3CUL 110 with a minimum grade of "C" and Reading Proficiency.
CUL 120 Food Preparation Practical III3CUL 115 with a minimum grade of "C" and Reading Proficiency.
BAP 150 Bakeshop Basics for Culinarians3CUL 101, HTM 100, and Reading Proficiency.
Credit Hours15
Second Year
Fall Credit Hours Prerequisites Milestones/Notes
HTM 200 Procurement in the Hospitality Industry3HTM 100, MTH 108 or Higher, and Reading Proficiency.
HTM 210 Hospitality Financial Planning and Cost Control3HTM 100, MTH 108 or higher, and Reading Proficiency.
CUL 201 Garde Manger2BAP 150 and CUL 120 with minimum grades of "C" and Reading Proficiency.
CUL 205 Global Cuisine2BAP 150 and CUL 120 with minimum grades of "C" and Reading Proficiency.
CUL 210 Nutritional Cooking2DIT 115, BAP 150, and CUL 120 with minimum grades of "C" and Reading Proficiency
CUL 215 American Regional Cuisine2CUL 120 and BAP 150 with minimum grades of "C" and Reading Proficiency.
CUL 220 Introduction to a la Carte Cooking2BAP 150 and CUL 120 with minimum grades of "C", and Reading Proficiency.
Credit Hours16
Spring Credit Hours Prerequisites Milestones/Notes
COM 101 Oral Communication I (MOTR COMM 100)3Reading Proficiency and concurrent enrollment in RDG 030 or ENG 070.
HST 102 United States History from 1865 to the Present (MOTR HIST 102)3Reading Proficiency.
HTM 120 Supervision and Leadership in the Hospitality Industry3HTM 100 and Reading Proficiency.
HTM 230 Bar and Beverage Management3HTM 100 and Reading Proficiency.
CUL 250 Culinary Arts Capstone6BAP 150, CUL 201, CUL 205, CUL 210, CUL 215, CUL 220 all with a minimum grade of "C", HTM 200, HTM 210, and Reading ProficiencyStudents are eligible to apply to the American Culinary Federation for certification as a Certified Culinarian (CC) upon graduation
Credit Hours18
Total Credit Hours65

*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.