Program Description
The Associate of Applied Science degree in Culinary Arts is designed to prepare the student for a wide range of mid-level positions within the culinary arts and hospitality industry. The unique curriculum combines full-length courses with condensed semester courses to provide the student with a dynamic learning experience.
The general education prerequisites encourage the student to develop analytical and critical thinking skills, experience in computation and business management, and practice in interpersonal skills that are widely applicable across the industry.
The core culinary courses emphasize practical learning through hands-on classes that provide the student with the fundamental skills to cook professionally, familiarity with a variety of foods and advanced cooking techniques, experience working in a commercial kitchen, and an understanding of the rich histories and diverse operations of the service trades. The student is encouraged to work within local industries to enhance their culinary training, expose them to various aspects of business, and forge relationships with peers and employers. Upon program completion, the student will possess the essential knowledge, specific certifications, technical skills, and necessary experience to pursue diverse career paths.
General Education Requirements
| Writing Level I (WR1) | 3 credits |
| American & Wyoming Government (POLS 1000) | 3 credits |
| MATH/APPM/LSCI | (in program) |
| Student must complete six (6) credits of general education courses distributed over two (2) different general education areas, one of which is either WR2 or ORAL. |
| ARTS/HUM/IT/ORAL/SOC/WR2 | 6 credits |
| UNST | 1 credits |
Program Requirements
Course Requirements
Program Electives
Student must complete eleven (11) credits from the following list of courses with the assistance of the faculty advisor. A minimum of three (3) credits must be from CULA:
| CULA | 3 credits |
| BADM, HOSP, MGT, MKT | 3 credits |
| AECL 1000 | Agroecology | 4 credits |
| AECL 2140 | Food, Ethics, and Sustainability | 3 credits |
| CMAP 1200 | Computer Information Systems | 3 credits |
| FDSC 1410 | Scientific Study of Food | 3 credits |
| IMGT 2400 | Intro to Information Management | 3 credits |
| ORTM 1000 | Foundations of Recreation and Tourism | 3 credits |