What is Culinary Art?
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?
Advising Plans
Certificates
| Classes | Credit Hours |
|---|---|
| CUL 100 - Introduction to Culinary Arts OR | 2 |
| CUL 105 - Applied Introduction to Culinary Arts | (2) |
| CUL 200 - Sanitation and Safety | 2 |
| CUL 215 - Basic Baking | 4 |
| CUL 220 - Advanced Baking | 4 |
| Total | 12 |
| Class | Credit Hours |
|---|---|
| Students may choose 12 credit hours from any Culinary Arts courses. Refer to the course catalog. | 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 |
| 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 211 - Basic Food Production | 4 |
| CUL 215 - Basic Baking | 4 |
| Total | 16 |
| Class | Credit Hours |
|---|---|
| CUL 100 - Fundamentals of the Culinary Arts Profession OR | 2 |
| CUL 105 - Applied Fundamentals of the Culinary Arts Profession | (2) |
| CUL 200 - Sanitation and Safety | 2 |
| CUL 211 - Basic Food Production | 4 |
| CUL 215 - Basic Baking | 4 |
| CUL 240 - Meats, Seafood and Poultry | 4 |
| CUL 270 - Human Relations Management OR | 3 |
| CUL 280 - Cost and Control | 3 |
| BAS 160 - Introduction to Business | 3 |
| BAS 282 - Principles of Marketing | 3 |
| BAS 283 - Principles of Management | 3 |
| Computer Literacy | 0-3 |
| Total | 31-34 |
| Class | Credit Hours |
|---|---|
| CUL 100 - Fundamentals of the Culinary Arts Profession OR | 2 |
| CUL 105 - Applied Introduction to Culinary Arts | (2) |
| CUL 250 - Garde Manager | 4 |
| CUL 125 - Sanitation and Safety | 2 |
| CUL 211 - Basis Food Preparation | 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 OR | 3 |
| CUL 290 - Front of the House/Catering | (4) |
| FYE 101 - First Year Experience | 1 |
| Computer Literacy | 0-3 |
| Total | 33-37 |
| 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 |
| CUL 211 - Basic Food Production | 4 |
| CUL 220 - Advanced Baking and Pastry Arts | 4 |
| CUL 240 - Meats, Seafood, Poultry | 4 |
| CUL 260 - International Cuisine | 4 |
| CUL 270 - Human Relations Management | 3 |
| CUL 280 - Cost and Control | 3 |
| BAS 170 - Entrepreneurship OR | 3 |
| BAS 160 - Introduction to Business AND | (3) |
| BAS 283 - Principles of Management | (3) |
| Total | 42-44 |
| Class | Credit Hours |
|---|---|
| CUL 100 - Fundamentals of the Culinary Arts Profession OR | 2 |
| CUL 105 - Applied Introduction to Culinary Arts | (2) |
| CUL 250 - Garde Manager | 4 |
| CUL 125 - Sanitation and Safety | 2 |
| CUL 211 - Basis Food Preparation | 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 OR | 3 |
| CUL 290 - Front of the House/Catering | (4) |
| FYE 101 - First Year Experience | 1 |
| Computer Literacy | 0-3 |
| CUL 220 - Advanced Baking and Pastry Arts | 4 |
| CUL 260 - International Cuisine | 4 |
| CUL 298 - Culinary Arts Practicum Experience OR | 2-3 |
| CUL 299 - Culinary Arts Cooperative Education Experience | (2-3) |
| Total | 44-47 |
| 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 |
Diplomas
| Class | Credit Hours |
|---|---|
| (Area 1) Writing/Accessing Information, Oral Communications, Humanities, or Heritage | 3 |
| (Area 2) Social Science, Behavioral Science, Natural/Applied Science or Mathematics | 3 |
| *If a diploma is sought, two of the three following courses may be used for the six (6) hours general education. These courses will not count toward the AAS degree: | |
| WPP 200 - Workplace Principles (Area 2) OR | 3 |
| EFM 100 - Personal Financial Management (Area 2) | (3) |
| TEC 200 - Technical Communications (Area 1) | 3 |
| Total | 6 |
| Class | Credit Hours |
|---|---|
| CUL 100 Fundamentals of the Culinary Arts Profession OR |
2 |
| CUL 105 Applied Introduction to Culinary Arts |
(2) |
| CUL 250 Garde Manager |
4 |
| CUL 125 Sanitation and Safety |
2 |
| CUL 211 Basis Food Preparation |
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 OR |
3 |
| CUL 290 Front of the House/Catering |
(4) |
| FYE 101 First Year Experience |
1 |
| Computer Literacy | 0-3 |
| CUL 220 - Advanced Baking and Pastry Arts | 4 |
| CUL 260 - International Cuisine | 4 |
| CUL 298 - Culinary Arts Practicum Experience OR | 2-3 |
| CUL 299 - Culinary Arts Cooperative Education Experience | (2-3) |
| Total | 42-47 |
Total credits for degree: 48-53
| Class | Credit Hours |
|---|---|
| (Area 1) Writing/Accessing Information, Oral Communications, Humanities, or Heritage | 3 |
| (Area 2) Social Science, Behavioral Science, Natural/Applied Science or Mathematics | 3 |
| *If a diploma is sought, two of the three following courses may be used for the six (6) hours general education. These courses will not count toward the AAS degree: | |
| WPP 200 - Workplace Principles (Area 2) OR | 3 |
| EFM 100 - Personal Financial Management (Area 2) | (3) |
| TEC 200 - Technical Communications (Area 1) | 3 |
| Total | 6 |
| Class | Credit Hours |
|---|---|
| CUL 100 - Fundamentals of the Culinary Arts Profession OR | 2 |
| CUL 105 - Applied Introduction to Culinary Arts | (2) |
| CUL 250 - Garde Manager | 4 |
| CUL 125 - Sanitation and Safety | 2 |
| CUL 211 - Basis Food Preparation | 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 OR | 3 |
| CUL 290 - Front of the House/Catering | (4) |
| FYE 101 - First Year Experience | 1 |
| Computer Literacy | 0-3 |
| BAS 160 - Introduction to Business | 3 |
| BAS 170 - Entrepreneurship OR | 3 |
| BAS 283 - Principles of Management | (3) |
| BAS 282 - Principles of Marketing | 3 |
| BAS 298 - Culinary Arts Practicum Experience OR | 2-3 |
| CUL 299 - Culinary Arts Cooperative Education Experience | (2-3) |
| Total | 43-48 |
Total credit hours for degree: 49-54
| Class | Credit Hours |
|---|---|
| (Area 1) Writing/Accessing Information, Oral Communications, Humanities, or Heritage | 3 |
| (Area 2) Social Science, Behavioral Science, Natural/Applied Science or Mathematics | 3 |
| *If a diploma is sought, two of the three following courses may be used for the six (6) hours general education. These courses will not count toward the AAS degree: | |
| WPP 200 - Workplace Principles (Area 2) OR | 3 |
| EFM 100 - Personal Financial Management (Area 2) | 3 |
| TEC 200 - Technical Communications (Area 1) | 3 |
| Class | Credit Hours |
|---|---|
| CUL 100 - Fundamentals of the Culinary Arts Profession OR | 2 |
| CUL 105 - Applied Introduction to Culinary Arts | (2) |
| CUL 250 - Garde Manager | 4 |
| CUL 125 - Sanitation and Safety | 2 |
| CUL 211 - Basis Food Preparation | 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 OR | 3 |
| CUL 290 - Front of the House/Catering | (4) |
| FYE 101 - First Year Experience | 1 |
| Computer Literacy | 0-3 |
| CUL 220 - Advanced Baking and Pastry Arts | 4 |
| BAS 170 - Entrepreneurship AND | 3 |
| CUL 295 - Doing Business as a Personal Chef OR | 3 |
| BAS 160 - Introduction to Business AND | (3) |
| BAS 283 - Principles of Management | (3) |
| CUL 298 - Practicum Experience OR | 2-3 |
| CUL 299 - Cooperative Education | (2-3) |
| Total | 44-49 |
Total credits for degree: 50-55
AAS Degree
| 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 |
|---|---|
| CUL 220 - Advanced Baking | 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 |
| BIO 112 - Science | 3 |
| CUL 270 - Human Relations Management - online | 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 211 - Basic Food Production | 4 |
| CUL 215 - 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 299 - Culinary Arts Cooperative Experience | 3 |
| SOC 101 - Social Interaction Course | 3 |
| COM 181 - Oral Communication | 3 |
| Total | 16 |
Total credits for degree: 67
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.
