AAS in Culinary Arts

What can you expect?

 

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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:

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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

 

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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

 

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The Associate in Applied Arts in Culinary Arts program will consist of a minimum of 66 credits.

The program will have the following characteristics:

 

  1. Liberal arts studies (24 credits)
    • Required Liberal Arts courses (18 credits)
    • Elective Liberal Art Courses: Select two (2) liberal art courses (6 credits)
  2. Business courses (36 credits)
    • Required Courses (27 credits)
    • Elective courses (9 credits)
  3. Internship (6 credits)

 

TOTAL: 66 CREDITS

 

Required Liberal Arts Courses (6 courses, 18 Credits)

 

HIS101

Universal History

3 Credits

ENG101

English

3 Credits

MAT101

Basic College Mathematics

3 Credits

MUL101

Cross-Cultural Perspectives on the Americas

3 Credits

REL101

Man and University

3 Credits

REL104

General Ethics

3 Credits

 

Elective Liberal Arts Courses (2 Courses, 6 credits)

 

ART101

Painting and Sculpting

3 Credits

LIT101

English Literature

3 Credits

HIS102

Greeks and Romans

3 Credits

ART102

Music Appreciation

3 Credits

LIT102

Spanish Literature

3 Credits

HIS103

The Judeo-Christian Revelation

3 Credits

ART103

Architecture

3 Credits

MUL102

Introduction to National and International Politics

3 Credits

ART104

Theater and Poetry

3 Credits

HIS105

History of the Americas

3 Credits

MUL103

Factors and Repercussions of Immigration

3 Credits

ART211

Art

3 Credits

HIS106

American History

3 Credits

LIT103

Literature

3 Credits

ART105

Humanities

3 Credits

ART106

Fine arts

3 Credits

ART107

The government in the USA

3 Credits

SCI120

World Geography

3 Credits

 

Culinary Arts Required Courses (9 Courses, 27 credits)

 

BUS101

Introduction to Culinary Arts

3 Credits

BUS102

Ingredients

3 Credits

BUS203

Microbiology

3 Credits

BUS204

Cuisine Laboratory

3 Credits

BUS205

Bases de la Cuisine

3 Credits

BUS206

French Cuisine

3 Credits

BUS208

Confectionery and bakery

3 Credits

BUS209

Nutrition

3 Credits

BUS210

Administration, Accounting, and Costs

3 Credits

 

Culinary Arts Elective Courses (3 Courses, 9 credits)

 

CUL207

Wine science and Enology

3 Credits

CUL211

Asian Cuisine

3 Credits

CUL212

Italian Cuisine

3 Credits

CUL213

Mexican Cuisine

3 Credits

CUL214

Cajun Cuisine

3 Credits

CUL215

Alternative Cuisine

3 Credits

CUL216

Lebanese Cuisine

3 Credits

CUL217

Mukimono

3 Credits

CUL218

Catering

3 Credits

CUL219

Tastes from Michoacán

3 Credits

CUL220

Tastes from Puebla

3 Credits

CUL221

Tastes from Yucatán

3 Credits

CUL222

Tastes from Oaxaca

3 Credits

CUL223

Menu Design

3 Credits

CUL224

Food styling

3 Credits

CUL207

Wine science and Enology

3 Credits

CUL211

Asian Cuisine

3 Credits

CUL212

Italian Cuisine

3 Credits

CUL213

Mexican Cuisine

3 Credits

CUL214

Cajun Cuisine

3 Credits

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