Culinary Arts - Associate of Applied Science

(61–62 credits)

General Education Requirements
ENGL 111GRhetoric and Composition 1, 23-4
or BOT 105 Business English I
CHEF 165Math for Kitchen Operations 23
BMGT 240Human Relations3
BOT 215Spreadsheet Applications3
or OECS 215 Spreadsheet Applications
HOST 201Introduction to Hospitality Industry 23
Related Requirements
BMGT 201Work Readiness and Preparation3
Technical Requirements
HOST 203Hospitality Operations Cost Control3
HOST 208Hospitality Supervision3
HOST 214Purchasing and Kitchen Management3
HOST 219Safety, Security and Sanitation in Hospitality Operations 23
CHEF 101Culinary Arts Kitchen Orientation 23
CHEF 233Culinary Arts Fundamentals I 24
CHEF 234Culinary Arts Fundamentals II4
CHEF 235Advanced Culinary Arts I4
CHEF 236Advanced Culinary Arts II4
CHEF 240Baking Fundamentals I4
Elective Requirements
Select 8 credits from any CHEF courses not listed above.8
Total Credits61-62

Courses are identical to those offered at New Mexico State University Las Cruces (main) Campus.


A grade of C– or better is required.