Associate Degree in Culinary Arts
The 国产AV’s Associate of Science degree in Culinary Arts is designed for passionate students eager to complete their journey from test kitchens to commercial ones. Our associate degree in Culinary Arts is provided in a condensed two-year timeframe full of robust training on the necessary concepts for a culinary Chef, such as top-notch training in culinary concepts like menu planning, food purchases, prepping and cooking, and plate presentation.
Classes will cover all areas of cooking from sauces and soups to complete food production, and even understanding the legal concepts behind catering and working hospitality events. Graduates from this program will receive world-class instruction for the modern culinary industry so you are prepared to begin your career doing what you love.
Cost
$340 per credit hour
plus additional fees
Time to Complete
2 years (4 semesters + 2 summers)
Modality Offered:
In Person
Credentials:
Associate of Science
in Culinary Arts
Associate Degree: Culinary Arts
Why the 国产AV?
As Alabama’s Workforce Development University, UNA has pioneered programs hailed for their excellence and dedication to the growth of students, including providing access to opportunities for professional development like the expansive annual Career Fair.
UNA’s Associate of Science degree in Culinary Arts, unique in the Tennessee Valley area, prepares students to fill in-demand jobs and provides the region with well-trained and passionate culinary artists in less time than a traditional bachelor’s degree.
What can I do with an Associate Degree in Culinary Arts?
Graduates from this program will be trained in all aspects of the food service industry. While our streamlined two-year program provides you with the necessary skills to immediately enter the workforce as a line cook in any restaurant kitchen, graduates will also gain skills and knowledge to qualify for other roles such as pastry chef, sous chef, caterer, and personal chef. For graduates interested in management, the 国产AV also offers opportunities to earn additional credentials as you gain experience in the industry.
Curriculum
The degree is composed of a series of stackable certificates. Students completing the degree are required to meet all general education requirements, which will earn them a General Education Short-Term Certificate. Additionally, students must complete two out of the three certificates described below to earn their Associate of Science Degree.
- Dining/Restaurant Supervision
- Kitchen Supervision
- Banquet and Event Supervision
REQUIREMENTS FOR AS in Culinary Arts
| General Education Short-Term Certificate | Credits |
| EN 111 - First Year Composition I | 3 |
| EN 112 - First Year Composition II | 3 |
| COM 201 | 3 |
| Fine Arts elective | 3 |
| Literature elective | 3 |
| Humanities elective | 3 |
| Mathematics elective | 3 |
| Natural Science elective | 4 |
| 6 hours of Social and Behavioral Science electives | 6 |
| Total Hours | 31 |
Culinary Arts Core Courses
| Course | Credits |
| CAM 112 - Food Safety and Sanitation | 3 |
| CAM 250 - Intro to Culinary Arts | 1 |
| HEM 102 - Introduction to the Hospitality Industry | 3 |
Choose 2 of the following Certificates:
| Certificate | |
| Certificate in Dining/Restaurant Supervision | |
| Certificate in Kitchen Supervision | |
| Certificate in Banquet and Event Supervision | |
| Total Hours | 61 - 65 |
The certificate in Dining/Restaurant Supervision is designed to prepare individuals for successful employment in entry-level supervision positions in the restaurant industry. Upon completion, individuals will be equipped with the skills necessary to oversee the operations of restaurants and other dining establishments. Individuals will learn how to develop work schedules, supervise wait staff, focus on ensuring customer satisfaction related to service, and learn effective ways to handle guest complaints.
| Code | Title | Hours |
|---|---|---|
| Culinary Arts Core Courses | 7 | |
|
CAM 112
|
Food Safety and Sanitation | |
|
CAM 250
|
Intro to Culinary Arts | |
|
HEM 102
|
Introduction to the Hospitality Industry | |
| CAM 251 | Menu Planning | 3 |
| CUA 113 | Table Service | 2 |
| CUA 213 | Food Purchasing & Cost Control | 3 |
| HEMA 241 | Restaurant Service Management | 3 |
| Total Hours | 18 | |
The certificate in Kitchen Supervision focuses on the daily activities of the kitchen operation. Upon completion of the certificate, individuals will be workforce ready and equipped with the skills necessary to successfully run a kitchen. The coursework provides individuals with a strong foundation in food costs, food purchases, labor cost, and food preparation while adhering to food safety and sanitation guidelines.
| Code | Title | Hours |
|---|---|---|
| Culinary Arts Core Courses | 7 | |
|
CAM 112
|
Food Safety and Sanitation | |
|
CAM 250
|
Intro to Culinary Arts | |
|
HEM 102
|
Introduction to the Hospitality Industry | |
| CAM 221 | Basic Baking | 3 |
| CAM 241 | Food Preparation I | 3 |
| CUA 201 | Meat Prep & Processing | 3 |
| CUA 203 | Stocks & Sauces | 3 |
| CUA 255 | Field Experience - Savory | 3 |
| Total Hours | 22 | |
The role of a banquet supervisor is vital to a successful operation. The certificate in Banquet and Event Supervision is designed to provide individuals with the skill set necessary to coordinate kitchen operations with service staff and execute a smoothly run event. Upon completion of the certificate, individuals will be workforce ready and trained on all logistics required in banquet operation, from menu, décor, and room layout/setup to overseeing kitchen activities.
| Code | Title | Hours |
|---|---|---|
| Culinary Arts Core Courses | 7 | |
|
CAM 112
|
Food Safety and Sanitation | |
|
CAM 250
|
Intro to Culinary Arts | |
|
HEM 102
|
Introduction to the Hospitality Industry | |
| CAM 202 | Catering | 3 |
| CUA 253 | Field Experience - Pastry | 3 |
| CUA 275 | Modern Cooking Techniques | 3 |
| CAM/CUA/HEM/HEMA elective | 3 | |
| Total Hours | 19 | |
Accreditations
The 国产AV is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC).