What is Culinary Arts?
The Culinary Arts program at Somerset Community College is designed to prepare students for careers in the Culinary Arts, Food and Beverage Management, Restaurant Management, Catering, Institutional Food Service, and as Professional Chefs.
Course work covers a broad spectrum: the preparation of basic and specialized foods, catering and special event planning, international cuisine, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing and culinary fundamentals. Students work in new, state of the art facilities at the Somerset campus, along with other commercial kitchens and dining rooms through the course of study.
The program uses the teaching philosophy of the American Culinary Federation, the Academy of Chefs, the National Restaurant Association Education Foundation, and the American Personal Chef Association. The program competencies are those of the American Culinary Federation.
Progression in the Culinary Arts program is contingent upon achievement of a grade of “C” or better in each technical course and maintenance of a 2.0 cumulative grade point average or better (on a 4.0 scale).
What are my career choices?
Job opportunities in the culinary industry are diverse. Cooks, chefs and food preparation workers can work in restaurants, in private homes, in schools and institutions, as caterers, pretty much anywhere there’s a need for professional food services. The kind of work is as varied as the kinds of food people want.
What are my degree, diploma or certificate options?
Certificates
| Classes | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | (2) |
| CUL 125 - Sanitation and Food Safety | 2 |
| CUL 195 - Basic Baking | 4 |
| CUL 220 - Advanced Baking | 4 |
| Total | 12 |
| Class | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | 2 |
| CUL 125 - Sanitation and Food Safety | 2 |
| CUL 190 - Basic Food Production | 4 |
| CUL 195 - Basic Baking | 4 |
| Total | 12 |
| Class | Credit Hours |
|---|---|
| CUL 100 - Fundamentals of the Culinary Arts Profession OR | 2 |
| CUL 105 - Applied Introduction to Culinary Arts | (2) |
| CUL 111 - Garde Manger | 4 |
| CUL 200 - Sanitation and Safety | 2 |
| CUL 215 - Basic Baking | 4 |
| CUL 285 - Front of the House/Catering | 4 |
| Total | 16 |
| Course | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | 2 |
| CUL 125 - Sanitation and Food Safety | 2 |
| CUL 195 - Basic Baking | 4 |
| CUL 190 - Basic Food Production | 4 |
| CUL 230 - Basic Nutrition | 3 |
| CUL 235 - Farm to Table | 4 |
| CUL 299 - Culinary Arts Co-op | 2 |
| Total | 21 |
| Class | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | 2 |
| CUL 125 - Sanitation and Food Safety | 2 |
| CUL 190 - Basic Food Production | 4 |
| CUL 195 - Basic Baking | 4 |
| CUL 250 - Garde Manger | 4 |
| Total | 16 |
| Class | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | 2 |
| CUL 125 - Sanitation and Safety | 2 |
| CUL 190 - Basic Food Production | 4 |
| CUL 195 - Basic Baking | 4 |
| CUL 240 - Meats, Seafood and Poultry | 4 |
| CUL 270 - Human Relations | 3 |
| CUL 280 - Cost and Control | 3 |
| CUL 283 - Principles of Management | 3 |
| BAS 160 - Introduction to Business | 3 |
| BAS 282 - Principles of Marketing | 3 |
| CIT 105 - Introduction to Computers | 3 |
| Total | 34 |
| Class | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | 2 |
| CUL 125 - Sanitation and Food Safety | 2 |
| CUL 190 - Basis Food Preparation | 4 |
| CUL 195 - Basic Baking | 4 |
| CUL 240 - Meat, Seafood, and Poultry | 4 |
| CUL 250 - Garde Manger | 4 |
| CUL 270 - Human Relations Management | 3 |
| CUL 280 - Cost and Control | 3 |
| CUL 290 - Catering and Front of the House | 4 |
| CUL 230 - Basic Nutrition | 3 |
| Total | 33 |
| Class | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | (2) |
| CUL 125 - Sanitation and Safety | 2 |
| CUL 190 - Basic Food Production | 4 |
| CUL 195 - Basic Baking | 4 |
| BAS 160 - Introduction to Business | 3 |
| CUL 220 - Advanced Baking and Pastry Arts | 4 |
| CUL 240 - Meat, Seafood, and Poultry | 4 |
| CUL 250 - Garde Manger | 4 |
| CUL 260 - International and Classical Cuisine | 4 |
| CUL 290 - Catering and Front of the House | 4 |
| CUL 280 - Cost Control | 3 |
| CUL 270 - Human Relations | 3 |
| CUL 283 - Principles of Management | 3 |
Total credit hours: 44
| Class | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | (2) |
| CUL 125 - Sanitation and Safety | 2 |
| CUL 190 - Basis Food Preparation | 4 |
| CUL 195 - Basic Baking | 4 |
| BAS 160 - Introduction to Business | 3 |
| CUL 220 - Advanced Baking and Pastry Arts | 4 |
| CUL 240 - Meat, Seafood, and Poultry | 4 |
| CUL 250 - Garde Manger | 4 |
| CUL 260 - International and Classical Cuisine | 4 |
| CUL 290 - Catering and Front of the House | 4 |
| CUL 280 - Cost Control | 3 |
| CUL 270 - Human Relations | 3 |
| CUL 283 - Principles of Management | 3 |
| Total | 44 |
| Class | Credit Hours |
|---|---|
| CUL 100 - Fundamentals of the Culinary Arts Professional OR | 2 |
| CUL 105 - Applied Fundamentals of the culinary Arts Profession | (2) |
| CUL 111 - Garde Manger | 4 |
| CUL 200 - Sanitation and Safety | 2 |
| CUL 211 - Basic Food Production | 4 |
| CUL 215 - Basic Baking | 4 |
| CUL 230 - Basic Nutrition OR | 3 |
| NFS 101 - Human Nutrition and Wellness | (3) |
| CUL 240 - Meats, Seafood, and Poultry | 4 |
| CUL 270 - Human Relations Management | 3 |
| CUL 280 - Cost and Control | 3 |
| CUL 285 - Front of the House/Catering OR | 4 |
| CUL 290 - Front of the House | (3) |
| BAS 160 - Introduction to Business | 3 |
| BAS 170 - Entrepreneurship OR | 3 |
| BAS 283 - Principles of Management | (3) |
| BAS 282 - Principles of Marketing | 3 |
| CUL 298 - Culinary Arts Practicum Experience OR | 2-3 |
| CUL 299 - Culinary Arts Cooperative Education Experience | (2-3) |
| Total | 44-46 |
| Courses | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | 2 |
| CUL 125 - Sanitation and Food Safety | 2 |
| CUL 195 - Basic Baking | 4 |
| CUL 220 - Advanced Baking | 4 |
| CUL 225 - Professional Confection and Pastry Arts | 4 |
Diplomas
| Class | Credit Hours |
|---|---|
| CUL 105 Applied Introduction to Culinary Arts |
2 |
| CUL 250 Garde Manager |
4 |
| CUL 125 Sanitation and Food Safety |
2 |
| CUL 190 Basis Food Preparation |
4 |
| CUL 195 Basic Baking |
4 |
| CUL 230 Basic Nutrition |
3 |
| CUL 240 Meats, Seafood, and Poultry |
4 |
| CUL 270 Human Relations Management |
3 |
| CUL 280 Cost Control |
3 |
| CUL 290 Catering and Front of the House |
4 |
| CIT 105 Introduction to Computers |
3 |
| CUL 220 - Advanced Baking and Pastry Arts | 4 |
| CUL 260 - International and Classical Cuisine | 4 |
| CUL 299 - Culinary Arts Cooperative Experience | 3 |
| SOC 101 - Social Interaction Course | 3 |
| COM 181 - Basic Public Speaking | 3 |
| Total | 53 |
| Class | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | 2 |
| CUL 125 - Sanitation and Safety | 2 |
| CUL 190 - Basis Food Preparation | 4 |
| CUL 195 - Basic Baking | 4 |
| BAS 160 - Introduction to Business | 3 |
| CUL 240 - Meats, Seafood, and Poultry | 4 |
| CUL 280 - Cost and Control -online | 4 |
| CIT 105 - Introduction to Computers | 3 |
| CUL 230 - Basic Nutrition - online | 3 |
| CUL 270 - Human Relations Management - online | 3 |
| CUL 282 - Principles of Marketing | 3 |
| COM 181 - Oral Communication | 3 |
| CUL 250 - Garde Manger | 4 |
| BAS 283 - Principles of Management | 3 |
| CUL 299 - Culinary Arts Cooperative Experience | 3 |
| SOC 101 - Social Interaction Course | 3 |
| Total | 68 |
| Class | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | 2 |
| CUL 125 - Sanitation and Safety | 2 |
| CUL 190 - Basis Food Preparation | 4 |
| CUL 195 - Basic Baking | 4 |
| BAS 160 - Introduction to Business | 3 |
| CUL 220 - Advanced Baking and Pastry Arts | 4 |
| CUL 240 - Meats, Seafood, and Poultry | 4 |
| CUL 280 - Cost and Control -online | 4 |
| CIT 105 - Introduction to Computers | 3 |
| CUL 290 - Catering and Front of the House | 4 |
| CUL 230 - Basic Nutrition | 3 |
| CUl 270 - Human Relations Management | 3 |
| COM 181 - Oral Communication | 3 |
| CUL 250 - Garde Manger | 4 |
| BAS 283 - Principles of Management | 3 |
| CUL 299 - Culinary Arts Cooperative Experience | 2 |
| SOC 101 - Social Interaction Course | 3 |
| Total | 55 |
AAS Degree
| Class | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | (2) |
| CUL 125 - Sanitation and Food Safety | 2 |
| CUL 190 - Basic Food Production | 4 |
| CUL 195 - Basic Baking | 4 |
| MAT 105 - Business Mathematics | 3 |
| FYE 105 - First Year Experience | 1 |
| Total | 16 |
| Class | Credit Hours |
|---|---|
| CUL 220 - Advanced Baking | 4 |
| CUL 240 - Meat, Seafood, and Poultry | 4 |
| CUL 280 - Cost and Control | 4 |
| ENG 101 - Writing I | 3 |
| CIT 105 - Introduction to Computers | 3 |
| Total | 18 |
| Class | Credit Hours |
|---|---|
| CUL 290 - Catering and Front of the House | 4 |
| CUL 230 - Basic Nutrition | 3 |
| HIS 101 - Heritage/Humanities | 3 |
| BIO 112 - Science | 3 |
| CUL 270 - Human Relations Management | 3 |
| Total | 16 |
| Class | Credit Hours |
|---|---|
| CUL 250 - Garde Manger | 4 |
| CUL 260 - International Cuisine | 4 |
| CUL 298 - Culinary Arts Practicum Experience OR CUL 299 - Culinary Arts Cooperative Experience | 2 OR 3 |
| SOC 101 - Social Interaction Course | 3 |
| COM 181 - Basic Public Speaking | 3 |
| Total | 16 |
Total credits for degree: 66
| Class | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | 2 |
| CUL 125 - Sanitation and Food Safety | 2 |
| CUL 211 - Basic Food Production | 4 |
| CUL 215 - Basic Baking | 4 |
| MAT 105 - Business Mathematics | 3 |
| FYE 105 - First Year Experience | 1 |
| Total | 16 |
| Class | Credit Hours |
|---|---|
| BAS 160 - Introduction to Business | 3 |
| CUL 240 - Meat, Seafood, and Poultry | 4 |
| CUL 280 - Cost and Control -online | 4 |
| ENG 101 - Writing I | 3 |
| CIT 105 - Introduction to Computers | 3 |
| Total | 17 |
| Class | Credit Hours |
|---|---|
| CUL 290 - Catering and Front of the House | 4 |
| CUL 230 - Basic Nutrition - online | 3 |
| HIS 101 - Heritage/ Humanities | 3 |
| CUL 270 - Human Relations Management - online | 3 |
| CUL 282 - Principles of Marketing | 3 |
| Total | 16 |
| Class | Credit Hours |
|---|---|
| CUL 250 - Garde Manger | 4 |
| BAS 283 - Principles of Management | 3 |
| CUL 299 - Culinary Arts Cooperative Experience | 3 |
| SOC 101 - Social Interaction Course | 3 |
| COM 181 - Oral Communication | 3 |
| BIO 112 - Science | 3 |
| Total | 19 |
Total credit hours for degree: 68
| Class | Credit Hours |
|---|---|
| CUL 105 - Applied Introduction to Culinary Arts | (2) |
| CUL 125 - Sanitation and Food Safety | 2 |
| CUL 190 - Basic Food Production | 4 |
| CUL 195 - Basic Baking | 4 |
| MAT 105 - Business Mathematics | 3 |
| BAS 160 - Introduction to Business | 3 |
| FYE 105 - First Year Experience | 1 |
| Total | 17 |
| Class | Credit Hours |
|---|---|
| CUL 220 - Advanced Baking and Pastry Arts | 4 |
| CUL 240 - Meat, Seafood, and Poultry | 4 |
| CUL 280 - Cost and Control -online | 4 |
| ENG 101 - Writing I | 3 |
| CIT 105 - Introduction to Computers | 3 |
| Total | 18 |
| Class | Credit Hours |
|---|---|
| CUL 290 - Catering and Front of the House | 4 |
| CUL 230 - Basic Nutrition - online | 3 |
| HIS 101 - Heritage/ Humanities | 3 |
| CUL 270 - Human Relations Management – online | 3 |
| BIO 112 - Science | 3 |
| Total | 16 |
| Class | Credit Hours |
|---|---|
| CUL 250 - Garde Manger | 4 |
| BAS 283 - Principles of Management | 3 |
| CUL 298 - Culinary Arts Practicum Experience OR CUL 299 - Culinary Arts Cooperative Experience | 2 OR 2 |
| SOC 101 - Social Interaction Course | 3 |
| COM 181 - Oral Communication | 3 |
| Total | 15 |
Total credits for degree: 68
If you would like a PDF copy of a program plan, please email the program coordinator.
Length of Program
You can earn an associate in applied science degree in two years if you maintain full-time status.
This information should not be considered a substitute for the KCTCS Catalog. You should always choose classes in cooperation with your faculty advisor to ensure that you meet all degree requirements.
