Associate in Applied Science in Culinary Arts

Academic Program Mission Statement:
The Associate in Applied Science degree in Culinary Arts prepares students for careers in a variety of settings, including restaurants, institutional cafeterias, resorts and catering businesses. The curriculum focuses on the fundamentals of culinary science, sanitation and nutrition. During the first year of study, students learn the basics of food preparation, including cooking and baking techniques, preparation of stocks, soups, and sauces, and the art of garde manger. During the second year, students study international and classical cooking and baking techniques and styles, as well as advanced garde manger. Culinary courses are held in fully equipped teaching kitchens, where students gain hands-on experience. An internship taken between their first and second years offers students the opportunity to develop their skills in a professional work environment. Graduates may continue at Newbury College for a Bachelor of Science degree in Culinary Management.

Program Student Learning Outcomes:

  1. Demonstrate a working knowledge of culinary theory and concepts.
  2. Demonstrate a high level of culinary skills needed to succeed in the culinary industry.
  3. Demonstrate the ability to access and interpret information within the culinary industry.
  4. Demonstrate effective communication skills applicable to professional and social interactions as they apply to the culinary industry.
  5. Demonstrate the ability to serve as responsible citizens and to interact with their chosen communities with a sense of purpose, social awareness, and respect.
  6. Demonstrate high standards of ethical behavior in personal and professional endeavors appropriate to the culinary industry.

Recommended Course Sequencing

FIRST YEAR

CS118 Spreadsheets & Introduction to Databases
CU100 Culinary Concepts and World Flavors
CU104 Bakeshop I: Breads and Rolls
CU106 Bakeshop II: Desserts
CU107 Fundamental Cooking Skills I
CU108 Fundamental Cooking Skills II
CU200 Garde Manger
EN105 Advanced English Composition *
HU100 Foundations of Liberal Arts **
MH103 Integrated Algebra (4 credits) *

SUMMER SEMESTER

CU299 Culinary Arts Internship 

SECOND YEAR

CU201 Classical/Contemporary Cuisine Kitchen
CU206 Classical/Contemporary Pastries
CU208 Professional Dining Room
CU210 Café Cuisine: Operations and Production
EN206 Introduction to Literature
SC103 Principles of Biology (4 credits)
200-level (or higher) Culinary Elective
Humanities, Psychology, or Social Science Electives (2) ***
Liberal Arts Elective ***

Total Credits Required For Graduation: 64

* by placement
** If you have 15 or more accepted transfer credits, you may replace HU100 with an Arts and Sciences elective.
*** It is recommended that if you plan to pursue a Bachelor degree, you enroll in the following electives: HU103 World Literature: 1500 to Present, any Ways of Knowing Requirement course (see course catalog or this page for listing), and MH204 Pre-Calculus.

Please see course descriptions for prerequisites. All courses are 3 credit unless otherwise specified.

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