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Associate in Applied Science (AAS)
Culinary Arts Program is a 64-credit-hour program 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.
- For information on the job outlook in the culinary arts profession, visit the Bureau of Labor Statistics, and search specific job titles. Also available: information on median pay, entry-level education, number of jobs and more.
- To learn about the top openings in specific cities across Missouri visit the Missouri Economic Research and Information Center.
- For specific real-time information on wages and job prospects in the STLCC region, visit STLCC Career Coach.
Culinary Arts (AAS) 64 Credits
|Program total||64 credits|
|I. Career General Education||18 credits|
|ENG:101||College Composition I||3|
|COM:101||Oral Communication I – OR-|
|MTH:108||Elementary Applied Mathematics or higher||3|
|XXX:xxx||Natural Science or Mathematics Elective||3|
|XXX:xxx||Missouri State Requirement||3|
|XXX:xxx||Social Science Elective||3|
|II. Physical Education Activity||2 credits|
|III. Area of Concentration||17 credits|
|HTM:100||Introduction to the Hospitality Industry||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:125||Nutrition for the Culinarian||3|
|HTM:105||Professionalism in the Hospitality Industry||1|
|CUL:101||Safety and Sanitation||1|
|IV. Culinary Arts Courses||27 credits|
|CUL:110||Food Preparation Theory and Practical I||3|
|CUL:115||Food Preparation Theory and Practical II||3|
|CUL:120||Food Preparation Theory and Practical III||3|
|BAP:150||Bakeshop Basics for Culinarians||3|
|CUL:215||American Regional Cuisine||3|
|CUL:250||Culinary Arts Capstone||6|
The Culinary Arts program is offered at our Forest Park campus. Students may take general education classes toward this degree at any of our four campuses, our five education centers, and online.