Typical Course Sequence - Associate of Applied Science in Culinary Arts
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 |
| CUL110 Sanitation | 1 |
| CUL102 American Cuisine: Global Chef Perspective | 2 |
| INT110 Intro to Integrative Studies | 4 |
| CUL136 Menus | 2 |
| Quarter 2 | 14 credits |
| CUL127 Breakfast | 2 |
| CUL118 Methods of Cooking | 2 |
| CUL109 Storeroom Operations and Purchasing | 2 |
| CIS190 Principles of Computer Applications | 4 |
| MTH122 Quantitative Literacy | 4 |
| Quarter 3 | 16 credits |
| CUL125 Quantity Food Production: International Kitchen | 4 |
| CUL145 Intro to Baking and Pastry | 4 |
| ENG111 Composition I | 4 |
| SCI123 Human Nutrition | 4 |
| Quarter 4 | 12 credits |
| CUL244 Garde Manger | 2 |
| CUL246 Fish and Sauce | 2 |
| CUL256 Meat and Sauce | 2 |
| CUL232 Food Service Management | 2 |
| SPN111 Spanish I | 4 |
| YEAR TWO | |
| Quarter 5 | 15 credits |
| CUL255 or 281 - Catering or Symposium | 2 |
| CUL139 Advanced Skills | 2 |
| CUL122 Cost Control | 4 |
| CUL126 Professional Development | 1 |
| COM101 Effective Communication Skills | 4 |
| CUL292 Modern Cuisine: Science of Cooking | 2 |
| Quarter 6 | 14 credits |
| ENG112 Composition II | 4 |
| CUL142 Fine Dining Service | 2 |
| CUL249 Fine Dining Restaurant - Lunch or Dinner | 4 |
| CUL296 Quick Serve Restaurant | 2 |
| CUL280 Sustainability | 2 |
| Quarter 7 | 8 credits |
| CUL206 Internship Practicum | 4 |
| CUL207 Internship Theory | 4 |
| Total Credits | 92 credits |
Courses and sequences are subject to change.
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