Whip up your dream job with a Culinary Arts degree.




The Culinary Arts program at Sullivan University's National Center for Hospitality Studies provides a solid foundation in food preparation, inventory control, sanitation and creative methods of cooking. You will be taught and mentored by the university's award-winning chef instructors and receive hands-on training through various laboratory courses, as well as an on-campus practicum at either the national award-winning fine dining restaurant Winston's or an off-campus approved site.

Both day and weekend/evening schedules are available to meet your needs. The program is accredited by the American Culinary Federation.

Degrees Offered:

Associate of Science Degree

Get to know the program.

G. Allen Akmon CEC, CHE is the department chair of the Culinary Arts program.

What type of person would this program appeal to?

The culinary arts program might appeal to you if you're:

  • Looking to change careers and are ready to stop doing something that you "have to do" for something that you have "always wanted to do."
  • Already in the hospitality industry and have realized that in order to take the next step toward management or entrepreneurship, you are in need of a formal education.
  • A "pleaser" and enjoy the rewards that come along with entertaining, serving and making other people feel special.
  • A creative, high-energy type who enjoys working with your hands and the camaraderie of reaching goals in a team setting.
  • An entrepreneur looking to begin your own food service operation.
  • Interested in becoming part of what you view as entertainment.
  • Someone who has grown up with dietary restrictions or have family members with dietary restrictions.

What specific skills or knowledge are taught in the program?

The Culinary Arts Program at Sullivan University is a fully accredited program with a strong concentration on cooking techniques, food safety and sanitation, nutrition and the overall management of food service operations culminating in an associate's degree in Culinary Arts. You'll not only attain a firm grasp of the foundation of culinary arts, but also of the classical nature of action and reaction where food products are concerned. Furthermore, after you graduate you will be able to effectively order, receive, store, prepare and serve food products in addition to scheduling staff and assessing operational costs.

What are potential jobs or employment settings for graduates?

Graduate employment depends largely on additional experience. If you have no additional experience, you can expect to begin in a cook's position in any of a variety of establishments from private restaurants to institutional establishments where you can expect upward mobility within nine months to one year.

If you have one to two years of outside experience, you can expect to begin at the management level, supervising four or more, producing schedules, writing menus and ordering food.

Education coupled with experience will allow you the ability to find success in positions including but not limited to:

  • Executive chef
  • Corporate chef
  • Food and beverage manager
  • Sous chef
  • Food columnist
  • Entrepreneur
  • Research and development
  • Banquet chef
  • Personal chef

What is the most important or unique aspect about this program?

The culinary arts program boasts a faculty who possess educational and experiential qualifications for the classes they teach and who emphasize the process of learning as well as the assimilation of knowledge and skills. In addition, you'll work with state of the art, modern equipment similar to the equipment that is used in the industry currently. Furthermore, the Sullivan University Culinary Arts program boasts, "zero areas of non-compliance" on their most recent accreditation visit from the governing body of The American Culinary Federation.

What are good resources for finding out more on this career field?

  • The American Culinary Federation
  • Food Network
  • The American Hotel and Lodging Association

Program Success

Program Success — Day
Program Success — Night/Weekend

REQUIREMENTS FOR THE ASSOCIATE OF SCIENCE IN CULINARY ARTS

Time length for program completion will vary depending upon the number of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.

Course Titles Credit Hours
BFS 104 Basic Culinary Theory
4
BFS 106 Basic Culinary Skills Laboratory
6
BFS 214 Garde Manger Theory
4
BFS 216 Garde Manger Laboratory
6
BFS 264 Advanced Culinary Techniques Laboratory
4
BFS 276 Restaurant Practicum
6
BUS 114 Applied Culinary Mathematics
4
CAM 124 Purchasing
4
CAM 134 Food Service Sanitation
4
CAM 174 Basic Nutrition
4
CAM 252 Culinary Arts in Dining Service
2
CAM 256 International Cuisine
6
CAM 284 Food and Beverage Control
4
COM 214 Public Speaking
4
CSC 118 Computer Applications I
4
ENG 101 Composition I
4
ENG 102 Composition II
4
FYE 101 Information Literacy
4
HRM 110 Conversational Spanish for Hospitality Studies
4
HRM 164 Hospitality Management and Supervision
4
HRM 244 Wines and Spirits
4
PBA 124 Baking Science
4
PBA 126 Baking I Laboratory
6
*ELECT* Natural Science/Math Elective(s)
4
*ELECT* Social/Behavioral Sciences Elective(s)
4
*ELECT* Humanities/Fine Arts Elective(s)
4
Total Credit Hours
112

*Courses subject to change.


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