Culinary Arts- Vail Valley (AAS)

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This curriculum includes many of the courses included in the Associate of Applied Science Degrees in Culinary Arts- Apprenticeship and Restaurant & Culinary Management and the Certificates of Occupational Proficiency in Sustainable Cuisine Operations I and Sustainable Cuisine Operations II .

Students must demonstrate college-level composition, reading, and mathematics skills as prerequisites for some courses within this program. Skills in these areas may affect the sequence of courses in which you can enroll and may also extend the time required to complete the program. For more details, see the Academic Placement and Testing section. This program has a fee that may be non-refundable. Please see the registration staff for more information.

Graduates of the program earn an Associate of Applied Science Degree in Culinary Arts.

This program is offered at Colorado Mountain College in Vail Valley at Edwards. Please see your advisor for a recommended sequence of courses.

Learn more about the Culinary Arts- Vail Valley Program

General Education Requirements

(15 credits)

✽ COM 115 - Public Speaking 3.0 Credits
OR
✽ COM 125 - Interpersonal Communication 3.0 Credits
◆ ENG 121 - English Composition I (GT-CO1) 3.0 Credits
MAT 107 - Career Math 3.0 Credits (or higher)
Advised General Education Electives 6.0 credits

Program Requirements

(45 credits)

CUA 101 - Food Safety and Sanitation 2.0 Credits
AND
CUA 121 - Introduction to Food Production Principles and Practices 1.0 Credits
OR
CUA 103 - Intro to Sanitation and Production ServSafe 3.0 Credits
CUA 115 - Introduction to Sustainable Cuisine 2.0 Credits
CUA 118 - Vegetable Preparation 1.0 Credits
CUA 122 - Introduction to Stocks, Soups, & Sauces 1.0 Credits
CUA 123 - Introduction to Garde Manger 1.0 Credits
CUA 126 - Intermediate Soups and Sauces 1.0 Credits
CUA 128 - Breakfast Preparation & Cookery 1.0 Credits
CUA 129 - Center of the Plate 4.0 Credits
CUA 131 - Starches, Pastas, Casseroles, & Grains 1.0 Credits
CUA 138 - Food and Beverage Service 2.0 Credits
CUA 141 - Baking: Principles and Ingredients 1.0 Credits
CUA 142 - Basic Yeast-raised Products and Quickbreads 1.0 Credits
CUA 143 - Baking: Cakes, Pies, Pastries and Cookies 1.0 Credits
CUA 156 - Nutrition for the Hospitality Professional 3.0 Credits
CUA 242 - Intermediate Garde Manger: Charcuterie 1.0 Credits
CUA 251 - Advanced Garde Manger: Hors D’Oeuvres 1.0 Credits
CUA 253 - Advanced Seminar in Sauce 1.0 Credits
CUA 255 - Supervision in the Hospitality Industry 3.0 Credits
CUA 261 - Cost Controls 3.0 Credits
CUA 264 - Sustainable Foodservice Operations 3.0 Credits
CUA 265 - Menu Development and Planning 4.0 Credits
CUA 281 - Internship 1.0 - 12.0 Credits (6.0 credits required)
OR
Take 3 credits of CUA 180 plus 3 credits of CUA 281 (6.0 credits of internship required)

Minimum Hours Required

Minimum Credit Hours Required (60)
Minimum Contact Hours Required (1207.5)

Add a Bachelors to this degree!

Boost the professional value of your technical degree and expertise with our Bachelor of Applied Science (BAS) - Leadership & Management (BAS) degree.

Our BAS degree is designed to enhance the value of your Associate of Applied Science (AAS) degree by developing the professional leadership skills needed to progress to a management level position in your chosen technical area.

Learn more.

Note:

◆ State Guaranteed Transfer Course

✽ Applies to CMC AA/AS/AGS Degrees

Not all programs/courses are available at every campus and may require travel to another campus or access via distance learning (IVS, hybrid, or online).

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