An Associate of Science degree is considered a terminal degree. The decision on course transferability rests with the receiving institution.
The Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation and hands-on experience. Students acquire professional knowledge of food, its preparation and handling and cooking from basic to advanced. The curriculum includes an externship to prepare students for entry-level positions in the food service industry.
BSU Center for Culinary Arts is accredited by the American Culinary Federation. Its Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation and hands-on experience. Students acquire professional knowledge of food, its preparation and handling and cooking from basic to advanced. The curriculum includes an externship to prepare students for entry-level positions in the food service industry.
Program Goals
The following goals are designed to meet BSU mission:
- To provide students with skills needed for cooking wholesome, attractive, food preparations
- To create an environment that nurtures the ability to become successful in the food service industry
- To prepare students for entry-level employment in the food food service industry
Program Objectives
The following objectives are designed to meet NYUS’s mission and its objectives:
- Follow a daily production schedule, identify purchasing specification and follow a baking formula to obtain consistent results in quality and quantity.
- Receive, store, and issue food in a cost effective manner as to reduce waste and minimize contamination.
- Demonstrate critical thinking skills and fine motor skills to prepare hot and cold foods in conjunction with bakery products for presentation.
- Provide guest satisfaction that strives to meet and exceed instructor and guest expectations.
- Work in a safe and sanitary manner in accordance with the Florida Food Code.
- Create a professional atmosphere that is in harmony with the ACF’s Culinarians’ Code.
Program Outline
To receive an Associate of Science degree in Culinary Arts, students must earn 72.0 credit hours. Program requirements are as follows:
| Culinary Arts Major Courses ( 48.0 credit hours ) | |
| Nutrition and Sensory Evaluation | 3.0 credit hours |
| Introduction to Baking and Pastry | 3.0 credit hours |
| Food service Sanitation and Fundamentals | 3.0 credit hours |
| Principles of Food | 3.0 credit hours |
| Stock and Sauces | 3.0 credit hours |
| American Regional Cuisine | 3.0 credit hours |
| Classical French Cuisine | 3.0 credit hours |
| International Cuisine | 3.0 credit hours |
| Pastries and Desserts | 3.0 credit hours |
| Grarde Manger I | 3.0 credit hours |
| Supervision and Cost Controls | 3.0 credit hours |
| Dining Room Service | 3.0 credit hours |
| Culinary Arts Externship | 12.0 credit hours |
Lower Division General Education Courses ( 24.0 credit hours )
