Feb 22, 2024  
Catalog 2023-2024 
    
Catalog 2023-2024 [ARCHIVED CATALOG]

Culinary Arts Associate of Applied Science Degree

Location(s): In Person


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Program Overview

Major ID: 183A

Program Start Dates: Fall, Spring, Summer - only General Education courses

The Culinary Arts AAS degree prepares individuals for career opportunities in hotels restaurants, clubs and institutional food service facilities. Responsibilities may include menu planning, purchasing food, equipment, and supplies, selecting, and developing recipes, selecting and using various food preparation methods and techniques. Management duties may include, but are not limited to financial planning, hiring, training and supervising employees. Graduates will be eligible for Certified Culinarian award from the American Culinary Federation as well as more advanced certificates with requisite culinary industry work experience.

Career Opportunities

According to the U.S. Bureau of Labor Statistics and the National Restaurant Association, meal preparation continues to shift out of the home, providing plentiful opportunities for chefs, cooks, and other food service workers. Americans spend more than $300 billion each year on meals eaten outside the home. The service industry currently employs 9,631,900 individuals and is projected to swell by 7.7% by 2018.

Opportunities are available in hotels, restaurants, resorts, clubs, catering and corporate dining, government and school kitchens. Institutional opportunities include health care, schools, corporations, and government facilities. Culinary Arts careers can lead in many different directions such as hospitality management, sales, product development, or owning your own business.

Program Outcomes

  1. Graduates will assess employment opportunities within the food service industry.
  2. Graduates will apply culinary fundamentals in a professional setting.
  3. Graduates will apply management styles in a working restaurant.
  4. Graduates will apply food service safety and sanitation methods.
  5. Graduates will create professional relationships, networking, and mentoring opportunities throughout the Twin Cities food service community.
  6. Graduates will apply nutritional, sustainable and green best practices according to food service industry standards.
  7. Graduates will create menus according to food service industry standards.

Program Faculty

Sara Johannes
sara.johannes@saintpaul.edu

Sean Jones
sean.jones@saintpaul.edu

Nathan Sartain
nathan.sartain@saintpaul.edu

Textbook and Supply Costs

Students should expect to spend approximately $1,300.00 for books, uniform and culinary supplies. This cost is in addition to the cost of tuition and fees.

Transfer Opportunities

Saint Paul College has transfer agreements & partnerships between many post-secondary institutions. For more information please go to saintpaul.edu/Transfer

Program Requirements


Subtotal: 52 Credits


General Education/MnTC Requirements


Refer to the Minnesota Transfer Curriculum (MnTC) Course List  for each Goal Area

  • Goal 1: Communication 7 Credits

    ENGL 1711 - Composition 1  4 Credits
    COMM 17XX 3 Credits
    COMM 1720 - Interpersonal Communication  (recommended). Must be completed prior to
    starting 3rd Semester.
     
  • Goal 3 or Goal 4 3 Credits

    Goal 3: Natural Sciences
    OR
    Goal 4: Mathematical/Logical Reasoning
     
  • Goal 5: History, Social Science and Behavioral Sciences 3 Credits
  • Goal 6: Humanities and Fine Arts 3 Credits

General Education Requirements: 16


Course Sequence


Culinary Training at Saint Paul College is cohort based and requires full time attendance. Students can expect to spend time on campus about 4 days a week from 7am to 2pm, and an additional one day a week in online classes. This schedule may vary. Classes are offered in a sequential manner that allows students to build on their skills. For this reason, part-time attendance is not possible.

Accreditation

This program is accredited by the American Culinary Federation Education Foundation’s Accrediting Commission. (ACFEF)

The following sequence is required for a full-time student starting in Fall semester.

Total Semester Credits: 18


Total Semester Credits: 19


Third Semester (Summer)


Total Semester Credits: 11


Total Semester Credits: 20


Total Program Credits: 68


*Course has a differential tuition rate. Check the Course Schedule at saintpaul.edu/CourseSchedule for current course costs.

EXEMPLARY STATUS

Saint Paul College’s Culinary Arts AAS degree and Culinary Arts Diploma programs are the only exemplary culinary programs in public education in Minnesota.

Exemplary Programs symbolize the highest educational standards recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The award is presented to programs that have proven full compliance with all ACFEFAC accreditation requirements in the last visiting team report along with excellent management of the program.

Information is subject to change. This Program Requirements Guide is not a contract

Minimum Program Entry Requirements
Students entering this program must meet the following minimum program entry requirements:

Reading: Score of 240+ or grade of “C” or better in READ 0721  or READ 0724  or EAPP 0860  

Writing: Score of 240+ or grade of “C” or better in ENGL 0921  or EAPP 0870  

Arithmetic: Score of 250+

Assessment Results and Prerequisites: Students admitted into Saint Paul College programs may need to complete additional courses based on assessment results and course prerequisite requirements. Certain MATH, READ, and ENGL courses have additional prerequisites.

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