Culinary Arts and Applied Nutrition, Associate of Applied Science
Program Overview
The Associate of Applied Science in Culinary Arts and Applied Nutrition degree prepares students for success in the competitive field of food service. The program prepares students develop specialized skills needed by employers in the hospitality and healthcare industries. Emphasis is placed on the science behind culinary nutrition and dietary management while also developing fundamental culinary skills through hands-on training. The Associate of Applied Science Degree in Culinary Arts and Applied Nutrition students will be taught skills in:
- Culinary skills and techniques
- Nutrition and dietary management
- Culinary operations management
Program Outcomes
The Culinary Arts and Applied Nutrition program is designed to educate and train culinarians to compete for employment in food service operations that specialize in nutrition based menus and specialized diets. Graduates of the program will be able to:
- Apply sound judgment and ethical practices in the professional food service environment
- Apply ServSafe standards to insure a safe and secure workplace
- Apply learned culinary technical and analytical skills
- Communicate effectively to various audiences
- Practice continuous improvement in culinary arts and dietetics
- Collaborate effectively with team members to achieve success
For additional information about the program link to: http://www.ecpi.edu/programs/culinary-nutrition-associate-degree. To see the Student Consumer Information link to: https://www.ecpi.edu/student-consumer-services which provides additional information on the future careers, success, cost, and financing for this program. For information on the University Completion and Graduation Rates, please see About ECPI University on the ECPI website.
About Culinary Arts and Applied Nutrition
A wide range of career opportunities exist in the field of culinary nutrition. The ability to design and prepare appealing menus that may have to meet the strictest of dietary guidelines requires a combination of nutritional knowledge, culinary skills, and creativity. This specialized skill set can be applied in highly regulated clinical operations, such as hospitals to preparing meals for an individual’s specialty diet as a personal chef.
Working in a food service position is physically very demanding. Long periods of standing, lifting heavy objects and long periods between breaks are not uncommon in the industry. Additionally, the student should possess the following:
- Near vision: The ability to see details at close range (within a few feet of the observer)
- Visual color discrimination: The ability to match or detect differences between colors, including shades of color and brightness
- Arm-Hand Steadiness: The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position
- Physical stamina: The ability to stand for extended periods of time
- Physical strength: The ability to lift and transport up to 50 pounds
- Hepatitis A vaccination may be required
Background checks, drug screening and security clearances may be requirements for employment depending on the food service outlet.
Recommended Certifications
No specific certifications are required for entry level career positions. Students will have the opportunity to earn a ServSafe Food Manager Certificate during their coursework. Upon completion of the Dietary Management Capstone, students will have the opportunity to sit for the Certified Dietary Manager (CDM) exam. This nationally recognized credential validates competency in performing the responsibilities of a dietary manager.
Program Outline
To receive the Associate of Applied Science in Culinary Arts and Applied Nutrition, students must earn 60 semester credit hours. The program requires a minimum of 4 semesters, which is equivalent to 15 months or 60 weeks of instruction. The program requirements are as follows:
Program Requirements
Self-Integration
3 Semester Credit Hours
Core Curriculum
42 Semester Credit Hours
| BPA245 | Alternative Baking | 2 |
| CAA105 | Culinary Skills | 2 |
| CAA110 | Culinary Techniques | 2 |
| CAA115 | Kitchen Essentials | 3 |
| CAA120 | Culinary Fundamentals | 2 |
| CAA140 | Introduction to a La Carte | 2 |
| CAA145 | Retail Production | 2 |
| CAA150 | Baking and Pastry Fundamentals | 2 |
| CAA200 | Meat Selection and Utilization | 2 |
| CAA240 | International Cuisine | 2 |
| CAA255 | Procurement and Food Service Cost Control | 3 |
| CAA260 | Culinary Nutrition | 3 |
| CAA280 | Externship-CUL I-a | 1 |
| CAA285 | Externship-CUL I-b | 1 |
| NUT110 | Introduction to Dietary Management | 3 |
| NUT210 | Menu Development in Culinary Nutrition | 3 |
| NUT220 | Applied Concepts in Culinary Nutrition | 2 |
| NUT230 | Customer Service Management in Culinary Nutrition | 3 |
| NUT240 | Dietary Management Capstone | 2 |
Arts and Sciences*
15 Semester Credit Hours
| COM115 | Principles of Communication | 3 |
| ENG110 | College Composition | 3 |
| HUM205 | Culture and Diversity: Exploring the Humanities | 3 |
| MTH120 | College Mathematics | 3 |
| PSY105 | Introduction to Psychology | 3 |
*For allowable substitutions of arts and sciences courses, see the Arts & Sciences Department page.