Associate of Applied Science (AAS)

Graduates in Culinary Arts have many job opportunities and can occupy positions like personal chef, restaurant manager, head chef/cook, pastry chef, executive chef, Sommelier, and wine director. They may start as assistants or as food preparation workers before moving up to positions with titles such as: Food and Beverage Director, Kitchen Manager, Executive Chef, Sous Chef, Chef of Cuisine, Head Chef, Executive Sous Chef, Chef Manager, and other positions.

A Quiroga's professional

The Associate in Applied Science in Culinary Arts program prepares undergraduate students to apply classic and modern cooking techniques and methodologies to a variety of cuisines. At the end of the program, students will be able to demonstrate appropriate sanitation and safety practices in kitchen settings and will have developed skill in applying quality control practices.

Culinary Arts students at Quiroga will learn how to integrate ethics into their lives to impact the service sector with a Humanistic worldview. Students will experience a multicultural learning framework and will be able to address problems in real-world settings ethically, and with social service commitments.

In furtherance of Quiroga’s mission, the Associate in Applied Science in Culinary Arts program combines a liberal arts curriculum with practical training in culinary arts and prepares students to help resolve problems holistically. Quiroga desires to have its students become professionals who contribute meaningfully to transform people and the communities in which they live, work, and serve

Quiroga profile

Students graduating from Quiroga will possess the following skill sets:

  1. Interpersonal skills and professional fluency for efficient and effective communication in a variety of environments.
  2. An understanding of and ability to demonstrate principled and moral leadership that aligns with organizational goals.
  3. Applied critical thinking, analytical ability, and technical/technological knowledge to solve complex problems and resolve conflicts.
  4. Will have a clear understanding of the cultural, social, and economic environments of the local communities and related international community.
  5. A broad-based liberal arts education which serves to effectively assess social responsibilities and ethical dilemmas in their personal and professional lives.

Student outcomes

The Associate in Applied Science in Culinary Arts is designed to holistically train students to apply classic and modern cooking techniques and methodologies to a variety of cuisines.

At the end of the program, students will:

  1. Have studied culinary methodologies with creativity and high-quality.
  2. Understand and apply the theories and principles of the culinary arts.
  3. Be able to organize and control cooking processes.
  4. Be able to work in a safe, clean and organized environment.
  5. Apply different cooking techniques to a variety of cuisines.
  6. Emphasize the dignity of every person involved in the culinary arts processes.

Program requirements

The Associate in Applied Arts in Culinary Arts program will consist of a minimum of 60 credits.

The program will have the following characteristics:

General Education        (21 Credits)

Core Courses     (39 Credits)

Total    (60 Credits)

General Education

Required General Education

5 Required Courses

(3 Credits Each. Total 15 Credits)

Code    Course

ENG 101 English
HIS 101 Universal History
MAT 101 General College Mathematics
PHI 101 Person and University
PHI 104 General Ethics

Elective General Education

2 Required Courses

(3 Credits Each. Total 6 Credits)

Code    Course

BIO 101 Biology
HUM 101 Humanities
HUM 102 Cross-Cultural Perspectives on The Americas
LIT 103 Universal Literature
PSY 101 Psychology

Professional Foundations

Required Core Courses

10 Required Courses

(3 Credits Each. Total 30 Credits)

Code Course
CUL 101 Introduction to Culinary Arts I
CUL 202 Introduction to Culinary Arts II
CUL 103 Ingredients: Garde Manger
CUL 204 Cuisine Laboratory: Seafood and Poultry
CUL 205 Bases of Cuisine: Meats
CUL 206 French Cuisine
CUL 208 Confectionery and Bakery
CUL 209 Nutrition
INT 201 Internship
CUL 210 Administration, Accounting and Costs

Required Elective Core

3 Required Courses

(3 Credits Each. Total 9 Credits)

Code Course
CUL 212 Italian Cuisine
CUL 213 Mexican Cuisine
CUL 211 Asian Cuisine
CUL 207 Wine Science and Enology
CUL 218 Catering
CUL 219 Tastes from Michoacan
CUL 223 Menu Design
CUL 224 Food Styling