Culinary Arts, A.A.S.

General Education Requirements

One class from each GELO category below. No two classes from the same area.  

General Education (GELOs)   

GELO #1 Communication Studies Credits: 3

GELO #2 Written Communication Credits: 3

GELO #5 Analytical, Quantitative, and Scientific Reasoning (Science) Credits: 3

• FSDT 1350 Basic Nutrition  (Required)

GELO #6 Career and Life Skills Credits: 3

• BSAD 1010 Microsoft Applications I  (Required)

Plus one class from one of the categories below: Credits: 3

GELO #3 Critical Thinking and Problem Solving

GELO #4 Global Awareness and Citizenship

Culinary Arts Core Classes

All Culinary/Hospitality Associate of Applied Science students are required to take ACFS 1015 Success@SCC in their first semester of the program.

• ACFS 1015 - Success@SCC Credits: 1
• FSDT 1012 - Introduction to Culinary & Hospitality Credits: 3
• FSDT 1020 - Culinary Fundamentals Credits: 4
• FSDT 1032 - Introduction to Beverages Credits: 3
• FSDT 1041 - Advanced Culinary Credits: 2
• FSDT 1050 - Baking and Pastry Fundamentals Credits: 4
• FSDT 1071 - Guest and Service Practicum Credits: 2
• FSDT 1130 - Food Service Management Credits: 3
• FSDT 1150 - Selection of Protein Products Credits: 2
• FSDT 1602 - Introduction to Sanitation and Safety Credits: 1.5
• FSDT 1701 - Restaurant Prep Practicum Credits: 1.5
• FSDT 2012 - Purchasing and Menu Development Credits: 3
• FSDT 2020 - Culinary/Hospitality Operations and Management Credits: 3
• FSDT 2060 - Banquet and Buffet Management Credits: 3.5
• FSDT 2081 - Culinary/Hospitality Capstone Credits: 2
• FSDT 2222 - International Cuisine Credits: 2
• FSDT 2228 - Garde Manger Credits: 2
• FSDT 2701 - Restaurant A la Carte Practicum Credits: 3

Electives

Take 3 FSDT credits from the following:

• FSDT 1015 - Introduction to Food Studies Credits: 3
• FSDT 1210 - Introduction to Food and Culinary Communications Credits: 2
• FSDT 1220 - Food Photography Credits: 3
• FSDT 1353 - Medical Nutrition Therapy Practices Credits: 1.5
• FSDT 1950 - CDM Cooperative Experience Credits: 2
• FSDT 2030 - Advanced Baking and Pastry Fundamentals Credits: 2
• FSDT 2040 - Advanced Bread Baking and Techniques Credits: 1.5
• FSDT 2045 - Pastry Design Credits: 2
• FSDT 2055 - Chocolates and Confections Credits: 1.5
• FSDT 2210 - Social Media for the Culinary Professional Credits: 2
• FSDT 2226 - Culinary Nutrition Credits: 1
• FSDT 2900 - Culinary/Hospitality Internship Experience Credits: 1
• FSDT 2901 - Culinary/Hospitality Cooperative Experience Credits: 1