Culinary Arts Associate Degree
Associate of Applied Science Degree in Culinary Arts
100 Weeks (100 QCH/1560 Clock Hours)
The Associate of Applied Science Degree in Culinary Arts program will train you in classic culinary techniques utilizing modern innovations in technology and the latest trends in global cuisine. This program also provides an initiation to Baking and Pastry Art. The curriculum has been carefully designed to prepare you in for leadership, supervision, marketing, service, and management positions within the hospitality industry.
- Length of Time Necessary to Complete in Regular Schedule:AAS in Culinary Arts (100 weeks)
- Our schedules are flexible to meet your lifestyle
- We offer options to complete the program at your own pace. Full-time schedule are 4 hours a day, 4 days a week.
- Three shifts to choose from to meet your lifestyle: Your Choice of Morning, Afternoon, or Evening shift (while in Kitchen Labs). Two shifts available while in Academic Classes.
Nutrition for Food Service Professionals -3 credit hours
Sanitation and Safety -2 credit hours
Menu Management -2 credit hours
Hospitality Marketing and Sales -2 credit hours
CAPSTONE: Restaurant Operations and Management -3 credit hours
Hospitality Human Resources Management -2 credit hours
Purchasing Food & Beverage Cost Control -3 credit hours
Fundamentals of Cuisine Level 1 -10 credit hours
Fundamentals of Cuisine Level 2 -10 credit hours
Master Chefs Level 3 -10 credit hours
International Cuisine Level 4 -10 credit hours
*Fundamentals of Baking & Pastry Level 1 -10 credit hours
Introduction to Computing -3 credit hours
College Mathematics -5 credit hours
Public Speaking / Professional Communications -4 credit hours
English Composition -5 credit hours
Introductory French or Introductory Spanish -5 credit hours
*Wine Fundamentals -4 credit hours
PRACTICUM—Cuisine / Study Voyage -7 credit hours
In developing this curriculum The Culinary Institute Lenôtre has been guided by the standards articulated by Accrediting Commission of Career Schools and Colleges (ACCSC) and the American Culinary Federation (ACF), two major professional accrediting agencies for culinary arts programs. This curriculum is in full compliance with both sets of standards.
With this program, while your major will be Culinary Arts, you will also have the choice of a minor. For your minor, you will be able to choose between 4 different Elective Options : Baking and Pastry; LeNôtre Sommelier; Hotel or Management.
MINORS : 4 ELECTIVES TO CHOOSE FROM (10 weeks each)
Elective 1 : Baking and Pastry
The Elective in Baking and Pastry gives you 10 weeks of Fundamentals of Baking and Pastry Part I. You will learn how to use the baker’s tools and be able to describe the properties of the bakeshop ingredients, the baking process, and steps in yeast/dough preparation. Upon completion of this course, you will be able to prepare tarts and pies, cakes and cookies (quick bread), puff pastry (laminated dough), croissant and danish (yeast laminated dough), brioche (enriched yeast dough), bread, choux paste, classic French cake, contemporary French cakes, ice cream and sorbet, and chocolate candy technique. This elective will be a fantastic addition to your Culinary Arts Program!
Elective 2: LeNôtre Sommelier I & II
If you are 21 years old or older and interested in refining your palate you will be eligible to take the LeNôtre Sommelier Elective. This elective will provide in-depth instruction of the major wine regions of the world and cover the professional duties of the Sommelier, the growing of vines, making of wine, cellar management, proper storage, wine aging, building a professional menu and wine list, tasting, focusing on aromas and bouquet.
Elective 3: Management
If you are interested in the management courses with a focus on the restaurant and hospitality industry, you are able to take management electives courses. The curriculum covers hospitality information technology, loss prevention management, and leadership in the hospitality industry.
Elective 4: Hotel
If you are interested in management courses with a focus on the hotel industry, you are able to take the Hotel elective. The curriculum covers front office procedures, guest room management, convention/group management and services, and marketing strategies.
Elective 5: Advanced Artistic Skills of Baking and Pastry
New techniques such as Chocolate French Pieces (casting, modeling, carving, chocolate flowers, spraying), Sugar Show Pieces (casting sugar, blowing sugar, ribbon technique) Specialty Cakes/Elaborate Wedding Cakes (flowers, bouqets, gum paste technique, air brushing, gelatin technique, molding and wafer paper technique for flowers, ribbons, ruffles, skirts, piping lacework, fondant creations)
Please complete the contact form, or better yet, call us at 1-(888)LENOTRE (536-6873) to find out how you can get more educational value for your dollar.
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CIL offers lifetime job assistance to its Students and Alumni.
CIL has one of the highest Job Placement rate among Culinary Schools in Texas according to the Texas Workshop Commission.*