Catalog: PVCC 2022-2023 College Catalog

Culinary Arts (AAS)

Associate of Applied Science Degree
Code: 242
Not designed as a Transfer Program


Purpose: This degree blends professional and technical courses in the culinary arts with hands-on training that provides graduates with the technical knowledge and hands-on skills to be successful in the food service industry.

Program Information: This degree blends professional and technical courses in the culinary arts with hands-on training that provides graduates with the technical knowledge and hands-on skills to be successful in the food service industry.Occupational Objectives: Career opportunities in the restaurant and food-service industry include: chefs, sous chefs, pastry chefs, personal chefs and line cooks at casual and fast food restaurants as well as hotels, resorts and country clubs. The Associate of Applied Science Degree prepares students for immediate employment upon graduation.

Graduation Requirements: Students entering the Culinary Arts associate degree program are required to take one Writing Intensive Course (WIC) in order to graduate. The WIC for this program is HRI 225 which has a prerequisite of ENG 111 and ENG 112. Students who are awarded transfer credit for this course from another institution may fulfill the writing intensive course WIC requirement for this degree program by completing another WIC.

Students in all degree programs are required to take one Civic Engagement (CE) course to graduate. The CE course for this program is HRI 256.

Required Courses

Course NameCreditsTerm TakenGrade
ENG 111 - College Composition I Credits: 3
HRI 106 - Principles of Culinary Arts I-II Credits: 3
HRI 158 - Sanitation and Safety Credits: 3
HRI 107 - Principles of Culinary Arts II Credits: 3
SDV 100 - College Success Skills Credits: 1
___ ___ - Social Science Elective Credits: 3
HRI 145 - Garde Manger Credits: 3
HRI 119 - Applied Nutrition for Food Service Credits: 3
HRI 128 - Principles of Baking Credits: 3
HRI 220 - Meat, Seafood and Poultry Preparation Credits: 3
MTH 154 - Quantitative Reasoning Credits: 3
HRI 251 - Food and Beverage Cost Control I Credits: 3
HRI 218 - Fruit, Vegetable and Starch Preparation Credits: 3
HRI 206 - International Cuisine Credits: 3
HRI 207 - American Regional Cuisine Credits: 3
HRI 259 - Beverage Management Credits: 3
___ ___ - Technical Elective Credits: 3
ENG 112 - College Composition II Credits: 3
HRI 290 - Coordinated Internship Credits: 3
HRI 225 - Menu Planning and Dining Room Service Credits: 3
HRI 256 - Principles and Applications of Catering Credits: 3
___ ___ - Humanities Elective Credits: 3

Total Minimum Credits: 64

A list of courses that fulfills the requirements for Humanities and Social Science Electives can be found on the Transfer Course Electives page.

Students may substitute an approved mathematics course elective or higher-level math course in place of MTH 154.

Approved Technical Elective Courses:  BUS 116, HRI 280, or HRI 281.