AAS In Culinary Arts will be offered starting in the 2026-2027 Academic Year.
AAS In Culinary Arts (2nd year)
Core Courses (39)
- CUL 200 – Culinary Careers and Contemporary Trends 1 credit
- CUL 221 – Advanced Culinary Methods: Meat and Seafood 6 credits
- CUL 230 – Advanced Baking/Pastry/Dessert 4 credits
- CUL 255 – PNW Cuisine 3 credits
- CUL 265 – International Cuisine 3 credits
- CUL 275 – Adaptive Cooking: Meeting Dietary Needs 4 credits
- CUL 285 – Essentials of Beverages 3 credits
- CUL 295 – Restaurant Start-Up Simulation 2 credits
- CUL 299 – Restaurant Operations 5 credits
- CUL 225 – Dining Room Essentials 3 credits
- ACCT 113 – Introduction to Accounting I 5 credits
- or
- BTECH 102 – Introduction to Microsoft Office 5 credits
- CUL 280 – Event & Meeting Coordination 5 credits
Minimum Credits Required: 44
AAS In Culinary and Hospitality
Second Year
Quarter IV
| Course # | Course Title | Credits |
| CUL 200 | Culinary Careers & Contemporary Trends | 1 |
| CUL 255 | PNW Cuisine | 3 |
| ACCT 113 or
BTECH 102 |
Introduction to Accounting I or Introduction to Microsoft Office | 5 |
| CUL 280 | Event and Meeting Coordination | 5 |
| Total Credits | 14 |
Quarter V
| Course # | Course Title | Credits |
| CUL 221 | Advanced Culinary Methods: Meat and Seafood | 6 |
| CUL 275 | Adaptive Cooking: Meeting Dietary Needs | 4 |
| CUL 230 | Advanced Baking/Pastry/Dessert | 4 |
| CUL 225 | Dining Room Essentials | 3 |
| Total Credits | 17 |
Quarter VI
| Course # | Course Title | Credits |
| CUL 265 | International Cuisine | 3 |
| CUL 285 | Essentials of Beverages | 3 |
| CUL 295 | Restaurant Start-Up Simulation | 2 |
| CUL 299 | Restaurant Operation | 5 |
| Total Credits | 13 |
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