Culinary Arts - Associate of Applied Science
Doña Ana Community College
2024-2025 Catalog
(60-61 credits)
NOTE: Students must earn a final grade of C- or better in all designated CHEF courses and Major Requirements and achieve a cumulative grade-point average of at least 2.0. A grade of C- or better is required in ENGL 1110G Composition I and designated Mathematics courses.
Students must complete all University degree requirements, which include: General Education requirements and elective credits to total at least 60-61 credits. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.
| Prefix | Title | Credits |
|---|---|---|
| General Education | ||
| Select one course from four of the following six content areas for a total of 12-14 credits 1, 2 | 12-14 | |
| This degree requires courses from Areas I, II, IV, and VI | ||
Area I: Communications - English Composition Level 1 | ||
| Composition I (or ENGL2210G, grade C- or higher) 3, 4 | 4 | |
Area II: Mathematics | ||
| Survey of Mathematics (or higher MATH, grade C- or higher) 5 | 3 | |
Area IV: Social/Behavioral Sciences | ||
| Survey of Economics (or higher ECON) | 3 | |
Area VI: Creative and Fine Arts | ||
| Visual Concepts (or any other Area VI course) | 3 | |
| General Education Elective 2 | 3-4 | |
Students need to take ONE additional course to complete the General Education requirement | ||
| Core Requirements (6 Credits) | ||
| CHEF 101 | Culinary Arts Kitchen Orientation 3,4 | 3 |
| CHEF 165 | Math for Kitchen Operations 3 | 3 |
| Major Requirements (29 Credits) | ||
| HOST 203 | Hospitality Operations Cost Control 4 | 3 |
| HOST 214 | Purchasing and Kitchen Management 4 | 3 |
| HOST 219 | Safety, Security and Sanitation in Hospitality Operations 3,4 | 3 |
| CHEF 233 | Culinary Arts Fundamentals I 4 | 4 |
| CHEF 234 | Culinary Arts Fundamentals II 4 | 4 |
| CHEF 235 | Advanced Culinary Arts I 4 | 4 |
| CHEF 236 | Advanced Culinary Arts II 4 | 4 |
| CHEF 240 | Baking Fundamentals I 4 | 4 |
| Electives, to bring the total credits to 60-61 | ||
| Select a minimum of 9 credits from any CHEF courses not listed above. | 9 | |
| Total Credits | 60-61 | |
- 1
Each course selected must be from a different area and students cannot take multiple courses in the same area.
- 2
See the General Education section of the catalog for a full list of courses.
- 3
Courses are identical to those offered at New Mexico State University Las Cruces (main) Campus.
- 4
A grade of C– or better is required.
- 5
MATH 1130G Survey of Mathematics is required for the degree but students may need to take any prerequisites needed to enter MATH 1130G first.
(60-61 credits)
A Suggested Plan of Study
The contents of this roadmap may vary depending on initial student placement in mathematics and English. This is only a suggested plan of study for students, and is not intended as a contract. Individual student academic plans may vary. Please contact your academic advisor to create a plan that works for you. Course availability may vary from fall to spring semester and may be subject to modification or change.
NOTE: Students must earn a final grade of C- or better in all designated CHEF courses and Major Requirements and achieve a cumulative grade-point average of at least 2.0. A grade of C- or better is required in ENGL 1110G Composition I and designated Mathematics courses.
Students must complete all University degree requirements, which include: General Education requirements and elective credits to total at least 60 credits. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.
| Summer | Credits | |
|---|---|---|
| ECON 1110G | Survey of Economics (or higher ECON) | 3 |
| GEN Ed approved elective from any area | 3-4 | |
| Credits | 6-7 | |
| Semester 1 | ||
| CHEF 101 | Culinary Arts Kitchen Orientation | 3 |
| CHEF 165 | Math for Kitchen Operations | 3 |
| CHEF 240 | Baking Fundamentals I | 4 |
| CHEF 233 | Culinary Arts Fundamentals I | 4 |
| Credits | 14 | |
| Semester 2 | ||
| MATH 1130G | Survey of Mathematics (or higher MATH, C- required) | 3 |
| ARTS 1145G | Visual Concepts (or any other Area VI Course) | 3 |
| CHEF 234 | Culinary Arts Fundamentals II | 4 |
| CHEF Approved Elective - Any CHEF course not listed in requirements may be used. | 3 | |
| Credits | 13 | |
| Semester 3 | ||
| HOST 203 | Hospitality Operations Cost Control | 3 |
| ENGL 1110G | Composition I | 4 |
| CHEF 235 | Advanced Culinary Arts I | 4 |
| CHEF Approved Elective - Any CHEF course not listed in requirements may be used. | 3 | |
| Credits | 14 | |
| Semester 4 | ||
| HOST 214 | Purchasing and Kitchen Management | 3 |
| HOST 219 | Safety, Security and Sanitation in Hospitality Operations | 3 |
| CHEF Approved Elective - Any CHEF course not listed in requirements may be used. | 3 | |
| CHEF 236 | Advanced Culinary Arts II | 4 |
| Credits | 13 | |
| Total Credits | 60-61 | |