Culinary AS Degree
The Culinary Associate of Science Degree program at College of the Desert provides training for careers in the culinary industry, one of the fastest growing sectors in today’s job market. The program emphasizes operations in a professional kitchen, management and computer skills required for restaurant management, catering, as well as solid training in cooking and baking, safety and sanitation, food purchasing and procurement, and culinary nutrition.
Learning Outcomes
Upon satisfactory completion of this program students will be able to:
- Recognize bakeshop ingredients including all types of flours, sugars, shortenings and fats.
- Analyze basic cooking methods including the preparation of meats, fish, poultry, vegetables, rice, pasta and various sauces.
- Demonstrate the application of cooking principles to the preparation and presentation of appetizing, aesthetic, flavorful, textural, and balanced dishes.
- Identify and describe the basic elements of design and planning a food service operation with respect to sanitation, safety, and work simplification.
- Identify the menu document as a production tool and financial guide for food service operations.
Program Requirements
(Includes Certificate Program)
| Course Code | Title | Units |
|---|---|---|
| Required Courses | ||
| CART 010 | Food Procurement & Cost Control | 3 |
| CART 012 | Culinary Nutrition Fundamentals | 3 |
| CART 013 | Culinary Measurements | 3 |
| CART 020 | Baking and Pastries I | 3 |
| CART 021 | Baking and Pastries II | 3 |
| CART 040 | Culinary Fundamentals | 3 |
| CART 041 | Culinary Production and Operations | 3 |
| CART 042 | Catering and Production Cooking | 3 |
| CART 060 | Sanitation and Safety | 2 |
| CART 064 | Taste, Smell, & Flavor | 2 |
| Electives: List A | ||
| Select at least 6 units from the following: | ||
| BUMA 001 | Principles of Management | 3 |
| CART 095A | Culinary Arts Work Experience | 1-5 |
| BUMA 010 | Introduction to Business | 3 |
| BUHM 014 | Hotel and Restaurant Accounting | 3 |
| BUHM 031 | Customer Service Management | 3 |
| BUHM 050 | Introduction to the Hospitality Industry | 3 |
| BUHM 051 | Introduction to Food and Beverage Management | 3 |
| BUHM 054 | Hospitality Supervision | 3 |
| CIS 010 | Introduction to Information Systems | 4 |
| Electives: List B | ||
| Select at least 3 units from the following: | ||
| CART 030 | Whole Food Natural Cooking | 3 |
| CART 043 | Hors d'oeuvres & Appetizers | 2 |
| CART 044 | Charcuterie | 2 |
| CART 045 | Deli and Lunch Cookery | 2.5 |
| CART 046 | Breakfast Cookery | 1.5 |
| CART 073 | Culture and Cuisine | 2 |
| CART 074 | Advanced Cooking | 2 |
| Required Subtotal | 28 | |
| Elective Subtotal | 9 | |
| COD General Education Pattern | 23 | |
| DEGREE TOTAL | 60 | |
