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Culinary Arts Degree and Certificates

PPCC offers Associate of Applied Science degrees in four unique emphasis areas designed to advance your specific career goals. We also offer robust certificate options for those interested in condensed programs of study - beneficial for both current and aspiring culinary professionals

Associates of Applied Science (AAS)

Associate of Applied Science degrees are designed to prepare students to be job-ready at graduation. All Culinary Arts degrees offer a vigorous training of general skills as long as focused education on specific degree emphasis areas.

Transfer Options

PPCC maintains strong relationships with regional schools for students interested in pursuing a bachelor’s degree or more in the culinary arts. AAS degrees are eligible for transfer to some of our top transfer partners.

Top Transfer Institutions include:

Associate of Applied Science - Baking and Pastry

If you are interested in expressing yourself with confectionery marvels and hand-crafted-edible-art, then an AAS with an emphasis in Baking and Pastry can help you on your way to a rewarding career making mouthwatering treats. Earning your AAS will prepare you to:

·         Work as a Bakeshop Station Chef

·         Gain work experience as an Assistant Pastry Chef

·         Prepare for advanced training as a pastry chef beyond PPCC

Become professionally acknowledged and certified through the American Culinary Federation as a Certified Pastry Culinarian (CPC)

*Your personalized schedule will be best determined by meeting with an Academic Advisor

Semester 1

(Course & Credit Hours)

MAT 112 Financial Mathematics (3) 

CIS 118 Introduction to PC Applications (3)

or

CSC 105 Computer Literacy (3)

CUA 100 Culinary Fundamentals (3) 
CUA 101 Food Safety and Sanitation (2) 
CUA 105 Food Service Concepts (3) 

Total 14 Credit Hours

Semester 2

(Course & Credit Hours)

ENG 131 Technical Writing (3) 

CUA 156 Nutrition (3) 
CUA 125 Introduction to Foods (4)
CUA 145 Introduction to Baking (3) 
BUS 115 Introduction to Business (3) 

Total 16 Credit Hours

Semester 3

(Course & Credit Hours)

PSY 100 Psychology of the Workplace (3) 

CUA 127 Soups Sauces, and Consommes (3) 

CUA 150 Baking: Decorating and Presentation (3) 

CUA 151 Baking: Intermediate Bread Prep. (3) 

CUA 152 Individual Fancy Dessert Production (3)

Total 15 Credit Hours 

Semester 4

(Course & Credit Hours)

CUA 153 Confectionaries & Peti Fours (3) 

CUA 154 Introduction to the Business of Catering (3) 

CUA 161 Advanced Cake Decorating Wedding Cakes (2)

CUA 236 Advanced Baking (2) 

CUA 262 Purchasing for the Hospitality Industry (3) 
CUA 281 Internship (4) 
Total 17 Credit Hours 

 

Associate of Applied Science - Culinary Arts

Associates of Applied Science (AAS) in Culinary Arts

If your interests are varied, an AAS degree in general Culinary Arts will familiarize students with the general skills and practices of a professional kitchen to include:

  • Food Preparation and Sanitation
  • Kitchen Management and Supervision
  • Principles of Baking, Catering, and Nutrition
  • Experience with Soups, Sauces, and consommés

In addition to PPCC's robust internship program that connects students with local organizations for experience and possible job opportunities, students at PPCC can become professionally acknowledged and certified through the American Culinary Federation as Certified Cook (CC).

*Your personalized schedule will be best determined by meeting with an Academic Advisor

Semester 1

(Course & Credit Hours)

MAT 112 Financial Mathematics (3) 

CIS 118 Introduction to PC Applications (3)

or

CSC 105 Computer Literacy (3)

CUA 100 Culinary Fundamentals (3) 

CUA 101 Food Safety and Sanitation (2) 

CUA 105 Food Service Concepts (3) 

Total 14 Credit Hours

Semester 2

(Course & Credit Hours)

CUA 120 Wines and Spirits (2) 

CUA 125 Introduction to Foods (4)

CUA 145 Introduction to Baking (4) 

CUA 156 Nutrition (3) 

ENG 131 Technical Writing (3) 

Total 16 Credit Hours

Semester 3

(Course & Credit Hours)

BUS 115 Introduction to Business (3) 

CUA 127 Soups, Sauces, and Consommes (3)

CUA 129 Center of the Plate (4)

CUA 154 Introduction to Business of Catering (3) 

PSY 100 Psychology of the Workplace (3) 

Total 16 Credit Hours 

Semester 4

(Course & Credit Hours)

CUA 210 Advanced Cuisine & Garde Manger (4)

CUA 233 Advanced Line Prep (4)

CUA 245 International Cuisine (2) 

CUA 262 Purchasing (3)

CUA 281 Internship (4) 
Total 17 Credit Hours 

 

Associate of Applied Science - Food Service Management

An AAS degree in Food Service Management will prepare students to work in supervisory and management positions in the food service field. Students learn what it takes to operate and maintain a business in the highly competitive and rigorous world of food service. Students will earn proficiency in:

  • Foodservice cost control measures
  •  Purchasing and sourcing of goods
  • Management and Supervision
  • Legal aspects of food service

Students are required to complete an internship with a local organization in order to complete this degree. With additional industry related training, students will be eligible to receive the Manage First Professional Credential (MFP).

*Your personalized schedule will be best determined by meeting with an Academic Advisor

Semester 1

(Course & Credit Hours)

MAT 112 Financial Mathematics (3) 

CIS 118 Introduction to PC Applications (3) or

CSC 105 Computer Literacy (3)

CUA 100 Culinary Fundamentals (3) 

CUA 101 Food Safety and Sanitation (2) 

CUA 156 Nutrition (3) 

Total 14 Credit Hours

Semester 2

(Course & Credit Hours)

ENG 131 Technical Writing (3) 

BUS 115 Introduction to Business (3)

CUA 125 Introduction to Foods (4)

CUA 120 Wines and Spirits (2)

CUA 157 Menu Planning (3)

Total 15 Credit Hours

Semester 3

(Course & Credit Hours)

PSY 100 Psychology of the Workplace (3)

CUA 136 Alcohol & Bartending Management (2)

CUA 255 Supervision in the Hospitality Industry (3)

CUA 256 Marketing in the Hospitality Industry (3)

CUA 261 Cost Controls (3)

Total 14 Credit Hours 

Semester 4

(Course & Credit Hours)

CUA 154 Introduction to the Business of Catering (3) 

CUA 190 Dining Room Management (4) 

CUA 262 Purchasing for the Hospitality Industry (3)

CUA 263 Legal Aspects of Hospitality Management (3)

CUA 281 Intership (4)
CUA 136 Bartending (2) 
Total 17 Credit Hours 

 

Associate of Applied Science - Sustainability & Dietary Cuisine

The culinary world is being swept by a wave of increased demand for both sustainable goods and dietary diversity. To meet the growing demand for flexibility and creativity in meeting consumer demands, PPCC offers the AAS in Sustainability and Dietary Cuisine for students interested in working at the cutting edge of the culinary world. Students who complete an AAS in Sustainability and Dietary Cuisine will be prepared to meet the future needs of the foodservice industry by:

  • Working with the healthcare industry
  • Developing operation plans for Institutions with special dietary needs
  • Meeting the needs of Organizations that serve high-risk populations
  • Being prepared to improve Groups and businesses that utilize sustainability practices
  • Understanding farm to fork principles and techniques.

*Your personalized schedule will be best determined by meeting with an Academic Advisor

Semester 1

(Course & Credit Hours)

MAT 112 Financial Mathematics (3) 

CIS 118 Introduction to PC Application (3)

or 

CSC 105 Computer Literacy (3)

CUA 100 Culinary Fundamentals (3)

CUA 101 Food Safety and Sanitation (2)

CUA 156 Nutrition (3) 
CUA 105 Food Service Concepts & Management Skills (3) 

Total 17 Credit Hours

Semester 2

(Course & Credit Hours)

ENG 131 Technical Writing (3) 

ENV 101 Environmental Science with Lab: SCI (4)

CUA 125 Introduction to Foods (4)

CUA 145 Introduction to Baking (4)

Total 15 Credit Hours

Semester 3

(Course & Credit Hours)

PSY 100 Psychology of the Workplace (3)

CUA 157 Menu Planning (3)

CUA 261 Cost Controls (3)

CUA 264 Sustainable Food Service Operation (3)

BUS 115 Introduction to Business (3)

Total 15 Credit Hours 

Semester 4

(Course & Credit Hours)

CUA 245 Internation Cuisine (2) 

CUA 262 Purchasing for the Hospitality Industry (3)

CUA 268 Vegetarian & Dietary Cuisine (3)

CUA 269 Dietary Baking (2)

CUA 281 Internship (4)
Total 14 Credit Hours 

 

Culinary Arts Certificates

Certificates are designed for both individuals in industry interested in expanding their career opportunities as well as non-industry professional interested in gaining and enhancing their knowledge and understanding of general program concepts.

Basic Skills Certificate 

This certificate is designed for students seeking basic skills to enter the food services field. Students will learn national sanitation standards, management skills, and introduction to baking and cooking skills. Students will obtain the knowledge to work as a station cook with a food service establishment upon completion of this program. Examinations will be given throughout the program.

*Your personalized schedule will be best determined by meeting with an Academic Advisor

Semester 1

(Course & Credit Hours)

CUA 100 Culinary Program Fundamentals (3) 

CUA 101 Food Safety & Sanitation (2)

CUA 105 Food Service Concepts & Management Skills (3) 

Semester 2

(Course & Credit Hours)

CUA 125 Introduction to Foods (4) 

CUA 145 Introduction to Baking (4) 

Total 16 Credit Hours 

 

Culinary Arts Certificate 

This program is designed for students who seek employment as a journeyman cook, station cook, or entry-level cook in a professional establishment. Students will develop skills and understanding of line cookery, basic baking, saucier station, production, nutrition, sanitation, menu planning, cold food production, and entree preparation. Examinations will be given throughout the program.

*Your personalized schedule will be best determined by meeting with an Academic Advisor

Semester 1

(Course & Credit Hours)

CUA 100 Culinary Program Fundamentals (3) 

CUA 101 Food Safety & Sanitation (2)

CUA 105 Food Service Concepts & Management Skills (3) 

CUA 156 Nutrition for the Hospitality Professional (3)

Semester 2

(Course & Credit Hours)

CUA 125 Introduction to Foods (4) 

CUA 145 Introduction to Baking (4) 

Semester 3

(Course & Credit Hours)

CUA 127 Soups, sauces & Consommes (3)
CUA 129 Center of the Plate (4)

Semester 4

(Course & Credit Hours)

CUA 210 Advanced Cuisine & Garde Manger (4)
CUA 233 Advanced Line Prep & Cookery (4) 

Total 34 Credit Hours 

 

Food Service Management Certificate 

This certificate is designed for students who seek employment as a supervisor in food service management. Students will learn skills and understanding in cost controls, employee management, marketing, sanitation standards, basic nutrition, menu development, establishment concepts, customer and business legalities, catering, wine selection, basic cooking, and purchasing. Examinations will be given throughout the program.

*Your personalized schedule will be best determined by meeting with an Academic Advisor

Semester 1

(Course & Credit Hours)

CUA 100 Culinary Program Fundamentals (3) 

CUA 101 Food Safety & Sanitation (2)

CUA 105 Food Service Concepts & Management Skills (3) 

CUA 120 Wines and Spirits (2)
CUA 156 Nutrition for the Hospitality Professional (3)

Semester 2

(Course & Credit Hours)

CUA 125 Introduction to Foods (4) 

CUA 256 Marketing in the Hospitality Industry (3)

CUA 261 Cost Controls (3) 
CUA 262 Purchasing for the Hospitality Industry (3) 

Semester 3

(Course & Credit Hours)

CUA 154 Introduction to the Business of Catering (3)
CUA 190 Dining Room Management (4) 
CUA 263 Legal Aspects of Hospitality Management (3) 

Total 36 Credit Hours 

 

ACFEFAC Program Outcomes Report

The American Culinary Federation Education Foundation Accreditation Commission (ACFEFAC) and the Council for Higher Education Accreditations (CHEA) require that ACFEF accredited programs routinely provide reliable information to the public on their performance, including student achievement.  In accordance with CHEA Standards, ACFEFAC requires their accredited institutions to publish the following Program Outcomes for each of the previous two (2) years for all ACFEFAC accredited programs.

ACFEF Accredited Programs Success Rate

 

AAS Degree - Baking and Pastry 

 

Graduation Rate (%) - 26%

Job Placement Rate (%) - 55%

ACF Certification Rate (%) - 50%

AAS Degree - Culinary Arts 

 

Graduation Rate (%) - 42%

Job Placement Rate (%) - 72%

ACF Certification Rate (%) - 25%

Baking and Pastry Certificate

 

Graduation Rate (%) - 26%

Job Placement Rate (%) - 36%

ACF Certification Rate (%) - 0%

Culinary Arts Certificate

Graduation Rate (%) - 7%

Job Placement Rate (%) - 67%

ACF Certification Rate (%) - 0%

ACFEF Accredited Programs Success Rate

 

AAS Degree - Baking and Pastry 

 

Graduation Rate (%) - 21%

Job Placement Rate (%) - 63%

ACF Certification Rate (%) - 25%

AAS Degree - Culinary Arts 

 

Graduation Rate (%) - 28%

Job Placement Rate (%) - 45%

ACF Certification Rate (%) - 36%

Baking and Pastry Certificate

 

Graduation Rate (%) - 26%

Job Placement Rate (%) - 40%

ACF Certification Rate (%) - 0%

Culinary Arts Certificate

Graduation Rate (%) - 26%

Job Placement Rate (%) - 60%

ACF Certification Rate (%) - 0%

 

Get Started in Culinary Arts

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Long Term Schedule

The 2-year course offering schedule is intended to be used as a general planning tool. Course offerings may change. contact an advisor for more information. Printable PDF

2-Year Course Offerings

AAS Degree Map - Culinary Arts Printable Program Flier (PDF)