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Program checklist · Culinary Arts Associate of Applied Science Degree

Culinary Arts Associate of Applied Science Degree

Hennepin Technical College · Brooklyn Park, MN

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
Culinary Arts Associate of Applied Science Degree
Credential class
ceterms:AssociateDegree
Catalog edition
2026-2027
Checklist type
degree-program
Description
The Culinary Arts A.A.S. degree prepares individuals for career opportunities in hotels, restaurants, clubs and institutional food service facilities. Responsibilities may include menu planning, purchasing food, equipment, and supplies, selecting, and developing recipes, selecting and using various food preparation methods and techniques. Management duties may include, but are not limited to financial planning, hiring, training and supervising employees.
Identifiers
IPEDS UNITID
173708
CourseShelf checklist
CK_173708_2451e20d
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

Program Requirements

46 items
  1. CULA 1000
    Culinary Calculations
    As published: “CULA1000”
  2. CULA 1106
    Culinary Culture and Industry
    As published: “CULA1106”
  3. CULA 1117
    Sanitation and Safety
    As published: “CULA1117”
  4. CULA 1126
    Foundations of Baking and Pastry
    As published: “CULA1126”
  5. CULA 1136
    Garde Manger and Entremetier
    As published: “CULA1136”
  6. CULA 1156
    Classic Culinary Techniques
    As published: “CULA1156”
  7. CULA 1290
    International and Regional Pastry
    As published: “CULA1290”
  8. CULA 1301
    Culinary Arts Nutrition
    As published: “CULA1301”
  9. CULA 1321
    Decorative Work and Showpieces
    As published: “CULA1321”
  10. CULA 1325
    Menu Planning
    As published: “CULA1325”
  11. CULA 1335
    Purchasing and Cost Control
    As published: “CULA1335”
  12. CULA 1526
    Dining Experience and Expectations
    As published: “CULA1526”
  13. CULA 1535
    Advanced Garde Manger and Entremetier
    As published: “CULA1535”
  14. CULA 1540
    Advanced Culinary Techniques
    As published: “CULA1540”
  15. CULA 1700
    Human Relations Management
    As published: “CULA1700”
  16. CULA 1710
    Beverage Management
    As published: “CULA1710”
  17. CULA 2056
    Global Cuisine
    As published: “CULA2056”
  18. CULA 2075
    Catering
    As published: “CULA2075”
  19. COMM 1250
    Interpersonal Communication
    As published: “COMM1250”
  20. ENGL 1060
    Food in Literature and Film
    As published: “ENGL1060”
  21. ENGL 1070
    Technical Writing
    As published: “ENGL1070”
  22. PHIL 1100
    Critical Thinking for College Success
    As published: “PHIL1100”
  23. SOCI 1600
    Food and Society
    As published: “SOCI1600”
  24. CULA 1000
    Culinary Calculations
    As published: “CULA1000”
  25. CULA 1106
    Culinary Culture and Industry
    As published: “CULA1106”
  26. CULA 1117
    Sanitation and Safety
    As published: “CULA1117”
  27. CULA 1126
    Foundations of Baking and Pastry
    As published: “CULA1126”
  28. CULA 1136
    Garde Manger and Entremetier
    As published: “CULA1136”
  29. CULA 1156
    Classic Culinary Techniques
    As published: “CULA1156”
  30. CULA 1301
    Culinary Arts Nutrition
    As published: “CULA1301”
  31. CULA 1325
    Menu Planning
    As published: “CULA1325”
  32. CULA 1335
    Purchasing and Cost Control
    As published: “CULA1335”
  33. CULA 2056
    Global Cuisine
    As published: “CULA2056”
  34. PHIL 1100
    Critical Thinking for College Success
    As published: “PHIL1100”
  35. SOCI 1600
    Food and Society
    As published: “SOCI1600”
  36. CULA 1290
    International and Regional Pastry
    As published: “CULA1290”
  37. CULA 1526
    Dining Experience and Expectations
    As published: “CULA1526”
  38. CULA 1535
    Advanced Garde Manger and Entremetier
    As published: “CULA1535”
  39. CULA 1540
    Advanced Culinary Techniques
    As published: “CULA1540”
  40. CULA 1321
    Decorative Work and Showpieces
    As published: “CULA1321”
  41. CULA 1700
    Human Relations Management
    As published: “CULA1700”
  42. CULA 1710
    Beverage Management
    As published: “CULA1710”
  43. CULA 2075
    Catering
    As published: “CULA2075”
  44. COMM 1250
    Interpersonal Communication
    As published: “COMM1250”
  45. ENGL 1060
    Food in Literature and Film
    As published: “ENGL1060”
  46. ENGL 1070
    Technical Writing
    As published: “ENGL1070”
Source. Hennepin Technical College, catalog 2026-2027 — https://hennepintech.smartcatalogiq.com/en/2026-2027/catalog/degrees-programs/culinary-hospitality/culinary-arts/culinary-arts-aas. Captured page pages/0149.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.