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    The Culinary Institute of America
   
 
  Nov 24, 2017
 
 
    
2017-2018 Academic Catalog

Associate Degree Programs and Majors


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Associate in Occupational Studies (AOS) Degree Programs—All Majors

New York and California Campuses

The Culinary Institute of America awards the degree Associate in Occupational Studies (AOS) upon completion of the required curriculum in culinary arts or baking and pastry arts. The degree programs expose students to the different styles and experiences of the college’s faculty members, acquaint them with a wide variety of foodservice equipment, and prepare them for whatever area of the foodservice and hospitality industry they choose to enter.

The AOS degree program in culinary arts teaches what works in the front and the back of the house and why it works, along with analytical, technological, and effective communication skills, to prepare students for such entry-level positions as chef, caterer, dining services administrator, food researcher, kitchen supervisor, food writer, and more, as well as similar mid-level positions that come with more experience.

The AOS degree program in baking and pastry arts provides a broad foundation and understanding of baking and pastry making, along with independent and critical thinking, analytical and technological, applied problem solving, and effective communication skills, and an appreciation for lifelong learning. The program prepares students for entry-level positions such as baker and pastry chef, as well as more advanced levels such as baking and pastry arts researcher, bakeshop supervisor, and owner/operator that come with more experience.

To qualify for the degree, culinary arts majors and baking and pastry arts majors must successfully complete the entire course of study: four on-campus semesters of about 15 weeks each, plus one externship semester of a minimum of 15 weeks or 600 hours during which students are employed in the foodservice industry. Externship is taken between the second and fourth semesters at CIA-approved sites. All students follow the same sequence. Students need to earn a total of 69 credits for either the culinary arts program or the baking and pastry arts program. They also need to maintain a cumulative grade point average of at least 2.0 to graduate from the associate degree programs.

In addition, to be considered for a degree, CIA students must (a) receive National Restaurant Association (NRA) ServSafe® certification upon completion of the Food Safety course and (b) adhere to food safety certification standards throughout the curriculum.

Program Learning Outcomes—AOS in Culinary Arts

This program emphasizes proficiency in traditional and contemporary culinary techniques, basic baking and pastry skills, service skills, and beverage management. Students will learn the interpersonal skills needed for success in the foodservice industry. Additionally, students will acquire a series of general education skills that are common to most college programs.

  • Students will demonstrate skill in culinary methods and techniques, culinary knowledge, product knowledge, and food handling and organization.
  • Students will practice sanitation and safety skills and will demonstrate strong teamwork, oral communication, and professionalism.
  • Students will apply basic management principles and practice service techniques and use of service equipment.

Students will also demonstrate critical thinking, foundations for lifelong learning, information literacy, problem solving, and quantitative literacy.

Program Learning Outcomes—AOS in Baking and Pastry Arts

This program emphasizes proficiency in traditional and contemporary baking and pastry techniques, basic culinary skills, service skills, and beverage management. Students must learn the interpersonal skills needed for success in the foodservice industry. Additionally, students will acquire a series of general education skills that are common to most college programs.

  • Students will demonstrate skill in baking and pastry methods and techniques, product knowledge, and food handling and organization.
  • Students will practice sanitation and safety skills and will demonstrate the ability to use tools and equipment effectively.

Students will also demonstrate inquiry and analysis, technological competency, and quantitative literacy.

Instructional Programs and Schedule

While enrolled in the freshman and sophomore years, students will be assigned to small instructional groups. These groups of normally up to 20 students are scheduled for all laboratory courses, which integrate culinary theory and practice.

Within each group, students will actively participate in learning assignments related to the cleaning and sanitizing of laboratory areas and equipment. Personal hygiene and proper food-handling procedures are emphasized to minimize potential food contamination. Strict sanitation and safety regulations are practiced and enforced. This reflects the college’s concern that such practices be an integral part of all foodservice and hospitality operations, for the health and safety of personnel and guests alike.

The college’s academic schedule ensures that students will progress from basic to intermediate to advanced subject matter in proper sequence. The CIA reserves the right to modify course sequence, content, and offerings.

Associate in Applied Science (AAS) Degree Programs—All Majors

Texas Campus

The Culinary Institute of America awards the Associate in Applied Science (AAS) in culinary arts and baking and pastry arts upon completion of the required curriculum. The CIA’s degree program provides students with the broadest culinary arts education possible. It exposes them to the different styles and experiences of the college’s faculty members, acquaints them with a wide variety of foodservice equipment, and prepares them for whatever area of the foodservice and hospitality industry they choose to enter.

The Associate in Applied Science (AAS) degree program in culinary arts teaches students what works in the front and the back of the house and why it works, along with analytical, technological, and effective communication skills, to prepare them for such entry-level positions as chef, caterer, dining services administrator, food researcher, kitchen supervisor, food writer, and more, as well as similar mid-level positions that come with more experience.

The AAS degree program in baking and pastry arts provides a broad foundation and understanding of baking and pastry making, along with independent and critical thinking, analytical and technological, applied problem solving, and effective communication skills, as well as an appreciation for lifelong learning. The program prepares students for entry-level positions such as baker and pastry chef, as well as more advanced levels such as baking and pastry arts researcher, bakeshop supervisor, and owner/operator.

To qualify for the degree, culinary arts majors and baking and pastry arts majors must successfully complete the entire course of study: four on-campus semesters of about 15 weeks each, plus one externship semester of a minimum of 15 weeks or 600 hours during which students are employed in the foodservice industry. Externship is taken between the second and fourth semesters at CIA-approved sites. All students follow the same sequence. Students need to earn a total of 69 credits and also need to maintain a grade point average of at least 2.0 to complete the associate degree programs.

In addition, to be considered for a degree, CIA students must (a) receive National Restaurant Association (NRA) ServSafe® certification upon completion of the Introduction to Food Science course and (b) adhere to food safety certification standards throughout the curriculum.

Program Learning Outcomes—AAS in Culinary Arts

This program emphasizes proficiency in traditional and contemporary culinary techniques, basic baking and pastry skills, service skills, and beverage management. Students will learn the interpersonal skills needed for success in the foodservice industry. Additionally, students will acquire a series of general education skills that are common to most college programs.

  • Students will demonstrate skill in culinary methods and techniques, culinary knowledge, product knowledge, and food handling and organization.
  • Students will practice sanitation and safety skills and will demonstrate strong teamwork, oral communication, and professionalism.
  • Students will apply basic management principles and practice service techniques and use of service equipment.

Students will also demonstrate critical thinking, foundations for lifelong learning, information literacy, problem solving, and quantitative literacy.

Program Learning Outcomes—AAS in Baking and Pastry Arts

This program emphasizes proficiency in traditional and contemporary baking and pastry techniques, basic culinary skills, service skills, and beverage management. Students must learn the interpersonal skills needed for success in the foodservice industry. Additionally, students will acquire a series of general education skills that are common to most college programs.

  • Students will demonstrate skill in baking and pastry methods and techniques, product knowledge, and food handling and organization.
  • Students will practice sanitation and safety skills and will demonstrate the ability to use tools and equipment effectively.

Students will also demonstrate inquiry and analysis, technological competency, and quantitative literacy.

Instructional Programs and Schedule

While enrolled in the AAS degree program at the Texas campus, students will be assigned to small instructional groups. These groups of normally up to 20 students are scheduled for all laboratory courses, which integrate theory and practice.

Within each group, students will actively participate in learning assignments related to the cleaning and sanitizing of laboratory areas and equipment. Personal hygiene and proper food handling procedures are emphasized to minimize potential food contamination. Strict sanitation and safety regulations are practiced and enforced. This reflects the college’s concern that such practices be an integral part of all foodservice and hospitality operations, for the health and safety of personnel and guests alike.

The college’s academic schedule ensures that students will progress from basic to intermediate to advanced subject matter in proper sequence. The CIA reserves the right to modify course sequence, content, and offerings.

Class Schedules

Sample class schedules for the degree programs follow. Class days are Monday through Friday, and breaks are provided during class sessions.

Students on the AM kitchen/bakeshop schedule

7–11:30 a.m. Lab classes
11:30 a.m.–12:15 p.m. Lunch
12:15–1:30 p.m. Lab classes
2–3:20 p.m. and/or
3:45–5:05 p.m.
Liberal arts and/or management classes two or more days per week

Students on the PM kitchen/bakeshop schedule

8:45–10:05 a.m. and/or 10:30–11:50 a.m. Liberal arts and/or management classes two or more days per week
2–6:30 p.m. Lab classes
6:30–7:15 p.m. Dinner
7:15–8:30 p.m. Lab classes

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