Culinary Arts, A.A.S.

Visit the Culinary Arts Institute page for more information on the program and access to advising.

Program Description

The Culinary Arts, A.A.S. degree prepares graduates for careers in food and beverage operations, restaurant management, and catering services. This program equips students with the practical and managerial skills essential for success in the food service industry, including food preparation, cost control, inventory and purchasing, staff supervision, and compliance with health and safety regulations. Students will gain experience in event planning and the coordination of large-scale food service operations. This program prepares graduates to lead culinary teams, manage efficient and high-quality service environments, and deliver exceptional dining experiences across a range of hospitality settings

Matriculation Requirements

1. Completion of the following courses with a grade of C- or better. CA 1160 Culinary Math; CA 1490 Food Service Sanitation (including current ServSafe certification); 
2. Acceptance into the Culinary Arts Institute by completion of application process (see Advisor for specific details).
3. Overall GPA: 2.0 or better.

Program Requirements

Course List

Code	Title	Credit Hours
Total Credit Hours		62
General Education Requirements		9 Credits
ENGLISH:
ENGL 1010	Introduction to Academic Writing	3
or ENGL 1005	Foundations of Academic Writing
MATHEMATICS QL		3
SOCIAL AND BEHAVIORAL SCIENCE		3
Discipline Core Requirements		53 Credits
CA 1120	Cooking Skills Development	5
CA 1140	Professional Dining Room Services	1
CA 1150	Nutrition and Food Service	3
CA 1160	Culinary Math	1
CA 1170	Pastry and Baking Skills	5
CA 1180	Professional Kitchen Garde Manger	5
CA 1230	Professional Kitchen I Cooking	5
CA 1310	Purchasing and Storeroom Management	3
CA 1320	Culinary Management	3
CA 1490	Food Service Sanitation	1
CA 2120	Professional Kitchen II Restaurant	5
CA 2130	Advanced Pastry Baking	5
CA 2450	Menu Design	2
CA 2820R	Culinary Arts Internship	6
HM 1010	Introduction to Hospitality Industry	3

Graduation Requirements

1. Completion of a minimum of 62 semester credits.
2. Overall grade point average of 2.0 (C) or above with no grade below a "C-" in culinary arts or other discipline core courses.
3. Residency hours--minimum of 20 credit hours through course attendance at UVU.

Note: Students are responsible for completing all prerequisite courses.

Graduation Plan

This graduation plan is a sample plan and is intended to be a guide. Your specific plan may differ based on your Math and English placement and/or transfer credits applied. You are encouraged to meet with an advisor and set up an individualized graduation plan in Wolverine Track.

Plan of Study Grid

First Year
Semester 1		Credit Hours
CA 1120	Cooking Skills Development	5
CA 1140	Professional Dining Room Services	1
CA 1160	Culinary Math	1
CA 1170	Pastry and Baking Skills	5
CA 1490	Food Service Sanitation	1
ENGL 1010	Introduction to Academic Writing	3
	Credit Hours	16
Semester 2
CA 1180	Professional Kitchen Garde Manger	5
CA 1230	Professional Kitchen I Cooking	5
CA 1310	Purchasing and Storeroom Management	3
HM 1010	Introduction to Hospitality Industry	3
	Credit Hours	16
Second Year
Semester 3
CA 1320	Culinary Management	3
CA 2120	Professional Kitchen II Restaurant	5
CA 2130	Advanced Pastry Baking	5
CA 2450	Menu Design	2
	Credit Hours	15
Semester 4
CA 1150	Nutrition and Food Service	3
CA 2820R	Culinary Arts Internship	6
MATHEMATICS QL		3
SOCIAL or BEHAVIORAL SCIENCE		3
	Credit Hours	15
	Total Credit Hours	62

Program Learning Outcomes

1. Apply health, safety, and sanitation standards to ensure compliance in food service operations.
2. Demonstrate culinary techniques and skills in food preparation, baking, and garde manger.
3. Design menus that are nutritionally balanced, cost-effective, and responsive to customer preferences.
4. Manage food service operations, including purchasing, inventory, and team supervision.
5. Deliver professional customer service by addressing guest needs and ensuring a positive dining experience.