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Culinary Arts AAS

The A.A.S. in Culinary Arts consists of a 7-quarter program that combines rigorous culinary training, an introduction to basic business skills, and general education topics. This program focuses intensely on developing the culinary skills needed to excel in a career in the culinary arts. The program begins with learning the most basic skills and finishes with an experience in the fine-dining restaurant. This program develops the skill and knowledge level expected of our graduates through demanding coursework and significant hands-on kitchen experience. In this program, basic business skills are taught both in the classroom and in lab environments. This program prepares students to confidently enter any caliber of restaurant and to eventually achieve significant positions of responsibility in the professional kitchen.

Kendall College at NLU also offers the Accelerated A.A.S. in Culinary Arts degree. The program consists of a 5-quarter that mirrors the 7-quarter program content. Because accelerated students must already have a bachelor's degree to qualify, it is possible to waive most or all of the General Education requirements, allowing the accelerated program to be compressed from 7 to 5 quarters. For more information about this program, visit https://nl.edu/kendall-college/programs/culinary-arts/aas-in-culinary-arts/ 

Program Details

  • Requires 90 QH for completion
  • Requires 25 QH of General Education; students in the Accelerated Major will have their General Education requirements waived per previously completed degree
  • Requires 65 QH for the Major
  • Requires Internship
  • Credit for Prior Learning may be accepted for KCUL 175 Culinary Internship
  • Requires 42 QH of lab courses: KBPA 100, KCUL 111, KCUL 115, KCUL 120, KCUL 121, KCUL 125, KCUL 131, KCUL 135, KCUL 141, KCUL 145, KCUL 151, KCUL 155, KCUL 161, KCUL 164, and KCUL 165
  • Requires the following courses to be completed at NLU: KBPA 100, KCUL 111, KCUL 115, KCUL 120, KCUL 121, KCUL 125, KCUL 131, KCUL 135, KCUL 141, KCUL 145, KCUL 151, KCUL 155, KCUL 161, KCUL 164, KCUL 165, HOS 101, HOS 108, and HOS 110
  • Requires the following courses to be completed with a grade of "C" or better: KBPA 100, KCUL 111, KCUL 120, KCUL 121, KCUL 131, KCUL 135, KCUL 141, KCUL 145, KCUL 151, KCUL 161, KCUL 164, and KCUL 165
  • Students in the accelerated major aren’t required to complete HOS 101 and HOS 108, instead they must select 6 QH of CUL, KBPA, KCUL, and/or HOS electives, which can be completed at NLU or transferred from another institution

Program Learning Outcomes

PLO1. Disciplinary Expertise: Students will be able to obtain knowledge of skills, methods, concepts/terms, product ID, equipment, and science, and apply the knowledge to culinary applications.

PLO2. Guest Experience: Students will be able to recognize various customer service styles, cultural awareness, diversity, inclusiveness, and sensory perception, to provide a competitive guest experience.

PLO3. Wellness: Students will be able to apply allergy awareness, safety, environmental stewardship, nutrition and science, and sanitation in culinary situations.

PLO4. Menu Operations: Students will be able to discuss purchasing and receiving, recipes and standardization, mise en place/timing, and menu formats, and apply them in culinary operations.

PLO5. Culinary Leadership: Students will be able to demonstrate and evaluate professional behavior, personnel management, and financial management in a culinary business operation.

PLO6. Design/Aesthetics: Students will be able to apply design thinking and plating techniques, in culinary operations.

General Education - 25 QH

Communications

ENG 101Beginning English Composition

5
ENG 203Effective Speaking for the Undergraduate

5

Quantitative Reasoning

MTH 101Introduction to Mathematical Concepts

5
or
101Culinary Math

5

Note: Students transferring credit from other institutions may use any college-level mathematics course.

Additional General Education Requirements

Choose two courses from three different categories listed below:

  • Humanities and Fine Arts
  • Physical and Life Sciences
  • Social and Behavioral Sciences

Note: Students transferring credit from other institutions may use any general education course in the specific category above.

Major Requirements - 65 QH

Internship Requirement

KCUL 175Culinary Internship

6

Culinary Arts Requirements

CUL 110Sanitation

1
HOS 101Exploring the Hospitality Industry

5
KBPA 100Foundations of Baking

3
KCUL 111Foundations of Professional Cooking I

5
KCUL 115Professional Growth and Development I

1
KCUL 120Nutritional Cooking

3
KCUL 121Foundations of Professional Cooking II

5
KCUL 125Professional Growth and Development II

1
KCUL 131Breakfast Cookery

3
KCUL 135Café Production

5
KCUL 136Food Ethics

2
KCUL 141Garde Manger

3
KCUL 145Advanced Methods of Cooking

3
KCUL 146Foodservice Purchasing

1
KCUL 151Prep, Fire, Plate

3
KCUL 155Professional Growth and Development III

1
KCUL 156Financial Management

4
KCUL 161Banquets and Catering

3
KCUL 164Dining Room Service

5
KCUL 165Dining Room Production

5
KCUL 166Supervision in Food Service

2

Note: KCUL121 must be taken for 4 QH. KCUL 135, KCUL 164 and KCUL 165 must be taken for 3 QH each.

Professional Development - 2 QH

HOS 108College Success

1
HOS 110Career Success

1