# CULINARY ARTS (Associate in Science)

Cuesta College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://cuesta.curriqunet.com/catalog/iq/30065/30066/30067/30068/30123

Provides students with the necessary food service and culinary skills for an entry-level position in the culinary industry. This program offers a comprehensive foundation in culinary arts, including food preparation, nutrition, kitchen management, and safety and sanitation. Students gain practical 'hands-on' experience in modern commercial kitchen settings, reinforcing the theoretical knowledge presented in the classroom. The curriculum is designed to equip students with industry-relevant skills for immediate employment or potential transfer to a four-year institution to pursue a bachelor’s degree in culinary arts or a related field.

**Learning Outcome(s):**

1.  Practice professional and ethical manners while applying knowledge and skills imperative to achieve and exceed guest satisfaction.
2.  Identify and apply food safety and sanitation principles.
3.  Demonstrate flavor profiling, ingredient selection, cooking/baking techniques, nutrition, and presentation principles.
4.  Apply food and beverage management, leadership, customer service, and interpersonal skills.
5.  Demonstrate basic measuring, conversion, food costing, and yield management practices.

| Course | Title | Units |
| --- | --- | --- |
| **Required Core (14 units)** | | 14 |
| CUL 210 | CULINARY ARTS FUNDAMENTALS I | 3 |
| CUL 215 | FOOD SAFETY AND SANITATION | 2 |
| CUL 225 | BAKING AND BAKING SCIENCE I | 1 |
| CUL 243 | CUISINES OF THE WORLD | 1 |
| CUL 290 | CULINARY: WEIGHTS, MEASURES AND CALCULATIONS | 1 |
| NUTR 210 | INTRODUCTION TO NUTRITION SCIENCE | 3 |
| HOSP 200 | INTRODUCTION TO HOSPITALITY | 3 |
| **Choose from one concentration:** | | 11-15 |
| **Food Production (12-15 units)** | | 3 |
| CUL 220 | CULINARY ARTS FUNDAMENTALS II | 3 |
| CUL 245 | ADVANCED PASTRY ARTS | 2 |
| CUL 252 | WORK EXPERIENCE IN CULINARY ARTS | 1-4 |
| CUL 255 | CATERING PRINCIPLES | 3 |
| **CUL 260 or CUL 261** | | 3 |
| CUL 261 | FOOD PRODUCTION - BAKING AND PASTRY | 3 |
| or CUL 260 | FOOD PRODUCTION - SAVORY COOKING | 3 |
| **Sustainable Culinary (11 units)** | | 11 |
| AGPS 246 | INTRODUCTION TO SUSTAINABLE AGRICULTURE | 3 |
| **CUL 241 or CUL 242** | | 2 |
| CUL 241 | CULINARY GARDENING: COOL SEASON CROPS | 2 |
| or CUL 242 | CULINARY GARDENING: WARM SEASON CROPS | 2 |
| NUTR 249 | PLANT-BASED NUTRITION | 3 |
| NUTR 250 | PLANT-BASED FOODS: SELECTION, PREPARATION, AND WELLNESS | 3 |
| **Total** | | **25-29** |