Contents
Catalog Links

Culinary Arts - Associate in Applied Science (AAS) (118 Credits)

CIP Code

12.0503

Plan Code: CACCAAPT

 

While training in the culinary arts program, students learn foundational kitchen techniques. International cooking styles, and knife skills. Hands-on cooking classes cover skills like sauce preparation, baking, pastry techniques, and menu planning. While working in all aspects of the dining facilities on campus and off with planning and preparing for events and preparing meals and catering banquet functions.

The Culinary Arts (AAS) degree prepares Bates technical college students in a variety of careers in culinary arts, hospitality management or culinary arts management. Graduates receive a broad base of skills and are well prepared for a variety of entry-level positions

General Education Requirements

And

*Note: COLL 101 fulfills either Communications or Humanities

**Note: Students who have previously attended college or university may qualify to opt-out of the COLL 101 requirement. Please speak with your career advisor if you believe this may be an option for you. Students opting out of the COLL 101 course must take 5 credits from each of the three distributions: Communications, Quantitative, and Sciences/Humanities

Note: See a Career Advisor prior to choosing courses that meet general education requirements.

Required Courses

Quarter 1

CARTS 101Intro Fundamentals to Culinary Arts

6
CARTS 104Customer Service

3
CARTS 105Garde Manger I

1
CARTS 154SERVSAFE SANITATION

3
COLL 101College Success

5

Quarter 2

CARTS 106Breakfast Methods

2
CARTS 111Introduction to Baking

5
CARTS 150Cooking Techniques

6
CARTS 151Cooking Techniques II

6
GENED Communications or Quantitative or Sciences-Humanities 5

Quarter 3

CARTS 112Advanced Cooking Techniques

5
CARTS 152Introduction to Food Truck

5
CARTS 153Mobile Food Operations

6
GENED Communications or Quantitative or Sciences-Humanities 5

Quarter 4

CARTS 155Nutrition

3
CARTS 201Menu Development

2
CARTS 202Protein Identification/Utilization

3
CARTS 250Catering/Banquets

6
CARTS 252Regional Cuisines of North America

4
GENED

Communications or Quantitative or Sciences-Humanities

if not already taken

  

Quarter 5

CARTS 204Pastries and Plated Deserts

5
CARTS 253Sustainability/Organic Foods

4
CARTS 254Modern Bread Techniques

3
CARTS 258Garde Manger II

5
GENED Sciences-Humanities if not already taken  

Quarter 6

CARTS 211Student Practical

5
CARTS 213Wines/Spirits

4
CARTS 255Culinary Trends

2
CARTS 256Intro to Management

4
CARTS 257Culinary Flavor Profiles

5
GENED Sciences-Humanities if not already taken  

Total Credit Hours: 118

Electives

CARTS 291Practical Applications

1-13
CARTS 292Independent Project I

1-5
CARTS 293Independent Project II

1-5
CARTS 294Independent Project III

1-5
CARTS 296WORK-Based Learning Experience

1-13