Typical Course Sequence - Associate of Applied Science in Culinary Arts, Accelerated Program
Whichever concentration you choose, you will benefit from a comprehensive curriculum that combines career-specific courses with a strong academic framework. General Questions? Call us toll-free at 1.888.90.KENDALL (1.888.905.3632) or email info@kendall.edu.
Typical Course Sequence
| YEAR ONE | |
|---|---|
| Quarter 1 | 13 credits |
| CUL111 Intro to Professional Cookery | 2 |
| CUL112 Intro to Stocks, Sauces and Soups | 2 |
| CUL109A Storeroom Operations and Purchasing | 2 |
| CUL110 Sanitation | 1 |
| CUL102 American Cuisine: Global Chef Perspective | 2 |
| CUL136 Menus | 2 |
| CUL118 Methods of Cooking | 2 |
| Quarter 2 | 18 credits |
| CUL122 Cost Control | 4 |
| CUL125 Quantity Food Production: International Kitchen | 4 |
| CUL139A Advanced Skills | 2 |
| CUL145A Intro to Baking and Pastry | 4 |
| SCI123 Human Nutrition | 4 |
| Quarter 3 | 13 credits |
| CUL244 Garde Manger | 2 |
| CUL246 Fish and Sauce | 2 |
| CUL256 Meat and Sauce | 2 |
| CUL255 or 281 Catering or Symposium | 2 |
| CUL292 Modern Cuisine: Science of Cooking | 2 |
| CUL232 Food Service Management | 2 |
| CUL026 Professional Development | 1 |
| Quarter 4 | 13 credits |
| CUL142 Fine Dining Service | 2 |
| CUL249 Fine Dining Restaurant - Lunch or Dinner | 4 |
| CUL296 Quick Serve Restaurant | 2 |
| CUL280 Sustainability | 2 |
| CUL345 Wines, Spirts, and Food Affinities | 3 |
| Quarter 5 | 8 credits |
| CUL206 Internship Practicum | 4 |
| CUL207 Internship Theory | 4 |
| Total Credits | 65 credits |
This a typical course sequence for this degree option but this sequence may vary based on individual circumstances.
