Associate of Science in Culinary Arts
The Culinary Arts program at Sullivan University is a fully accredited program with a strong concentration on cooking techniques, food safety and sanitation, nutrition and the overall management of food service operations culminating in an associate degree in Culinary Arts. Students experience six theory/lab classes following in the order of Basic Culinary Skills, Basic Baking, Garde Manger, International, Advanced Culinary Techniques, and a Culinary Practicum that is fulfilled within our onsite restaurant. Other core supporting theory-only classes include Sanitation (HACCP certification), Nutrition, Food and Beverage Cost Controls, Hospitality Management Supervision, Conversational Spanish, Purchasing and Dining Room Services.

Students completing the program not only attain a firm grasp of the foundation of culinary arts, but also of the classical nature of action and reaction where food products are concerned. Furthermore, graduates will be able to effectively order, receive, store, prepare and serve food products in addition to scheduling staff and assessing operational costs.

Graduate employment depends largely on additional experience. Graduates with no additional experience can expect to begin in a cook’s position in any of a variety of establishments from private restaurants to institutional establishments, where they can expect upward mobility within nine months to one year. Graduates with one to two years of outside experience can expect to begin at the management level, supervising four or more, producing schedules, writing menus, and ordering food.

What qualities should an Associate of Science in Culinary Arts student have?

A student entering the Culinary Arts program at Sullivan University should be self-motivated and possess a true passion for instilling happiness and creating memorable experiences for others. Prospective students should understand that while the hospitality industry is full of fun and excitement, hard work and camaraderie are the foundation. Additional adjectives that would appropriately describe a candidate for the Culinary Arts program at Sullivan University would be creative, focused, goal-oriented and energetic. Additionally, a great culinary arts student understands that they are embarking on a journey of lifelong learning.

What specific skills or knowledge are taught in the Associate of Science in Culinary Arts program?

The focus of Sullivan University’s Culinary Arts associate degree program is to provide the finest foundational knowledge, skills and experiential learning to students entering into the hospitality industry. A stair step curricular progression builds a strong and complete foundation of the food service industry through teaching both practical and knowledge-based industry standards as outlined by the American Culinary Federation Educational Institute. Sullivan University’s Culinary Arts program prepares future employees of the food service industry through focusing on effective verbal and written communication skills, professionalism, and teamwork based research projects, in addition to concentrating on both classical techniques and modern trends within the food service industry.

What is the most important or unique thing about Sullivan's Associate of Science in Culinary Arts program?

The most unique thing about the Culinary Arts Pprogram at Sullivan University is the fact that the chef instructors know the name of every student in the building. As a faculty team, they work hard to ensure that students learn and grow their most important foundational skills in an environment that is professional, firm but comfortable, supportive, personal and encouraging. Sullivan University’s Culinary Arts program is focused heavily on instilling the supporting foundation that prepares a student for the lifelong learning journey that is ahead. Without a solid foundation as it relates to cooking techniques and knife skills, product identification, equipment usage, verbal and written communication skills and most importantly teamwork, a student will only grow so far as a professional. Because of this, the faculty is focused on creating and inspiring solid working professionals who are prepared to succeed within a multitude of hospitality settings.

Associate of Science in Culinary Arts Course Requirements

94 Credit Hours
Length: 18 months (day)
33 months (weekend/evening)
Time length for program completion will vary depending upon the number of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.

CourseTitlesCredit Hours
Total Credit Hours94
BFS 104Basic Culinary Theory4
BFS 106Basic Culinary Skills Laboratory6
BFS 214Garde Manger Theory4
BFS 216Garde Manger Laboratory6
BFS 264Advanced Culinary Techniques Laboratory4
BFS 276Restaurant Practicum6
CAM 134Food Service Sanitation4
CAM 174Basic Nutrition4
CAM 256International Cuisine6
CAM 284Food and Beverage Control4
COM 214Public Speaking4
ENG 101Composition I4
FYE 101Information Literacy4
HRM 164Hospitality Management and Supervision4
HRM 244Wines and Spirits4
MTH 115Principles of Mathematics4
PBA 124Baking Science4
PBA 126Baking Fundamentals6
General Studies Electives (12 Additional Credit Hours)12
Students must choose three additional General Education classes, including one from the Natural Sciences/Mathematics category, one from the Social/Behavioral Sciences category, and one from the Humanities/Fine Arts category. These classes are in addition to the required General Education classes listed in the program.

*Courses subject to change.

Locations Where One Can Enroll:

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