Jul 12, 2024  
SFCC Catalog 2022-2023 
SFCC Catalog 2022-2023 [ARCHIVED CATALOG]

Culinary Arts, A.A.S.

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CIP: 12.0503
School of Business, Professional Studies and Education, 505-428-1524

This program is built around the 12 areas of general knowledge recommended by the American Culinary Federation: basic baking, beverage management, business and math skills, dining room service, food preparation, garde-manger, human relations management, introduction to the hospitality industry, menu planning, nutrition, purchasing and receiving, and sanitation and safety.

NOTE: A.A.S. degrees are designed to prepare students for entry-level positions in specific occupations; they are not generally intended to transfer to four-year institutions. For more information on transfer, refer to the Transfer of Credit  section of this catalog or speak with an academic advisor.

Students can earn the following certificate related to this degree:

Program Learning Outcomes

Upon completion of this program, students will be able to:

  • Demonstrate the fundamentals of mise en place: a safe, organized and sanitary kitchen workstation
  • Produce correctly prepared, nutritious and visually appealing menus and meals in a timely manner
  • Demonstrate the ability to use standard kitchen equipment safely and correctly
  • Describe the procurement process for food and beverage in the culinary/hospitality industry

General Education Requirements: (20 Credits)

Communications (6 Credits)

Mathematics (3 Credits)

Laboratory Science (4 Credits)

Social/Behavioral Sciences or Creative and Fine Arts (3 Credits)

Humanities (3 Credits)

Health and Wellness (1 Credit)

Total 65 Credits Min.

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