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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 - Full-time Participation

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

Students participating on a part-time basis will follow a different sequence of courses.  Please contact us at 1.888.90.KENDALL for more details.

Courses and sequences are subject to change.

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