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Program checklist · Associate of Applied Science

Culinary Arts Associate of Applied Science Degree

Saint Paul College · Saint Paul, 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
Associate of Applied Science
Credential class
ceterms:AssociateDegree
CIP
12.0504
Catalog edition
2026-2027
Checklist type
degree-program
Identifiers
IPEDS UNITID
175041
CourseShelf checklist
CK_175041_e002f9e3
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

0 items

    Course

    26 items
    1. CULA 1401
      Introduction to Gastronomy
      As published: “Introduction to Gastronomy 1 Credits”
      1
    2. CULA 1402
      Culinary Mathematical Foundations
      As published: “Culinary Mathematical Foundations 2 Credits”
      2
    3. CULA 1408
      Fundamentals of Food Safety and Sanitation
      As published: “Fundamentals of Food Safety and Sanitation 1 Credits”
      1
    4. CULA 1411
      Hospitality Practices and Perspectives
      As published: “Hospitality Practices and Perspectives 1 Credits”
      1
    5. CULA 1426
      Pastry and Baking Skill Development
      As published: “Pastry and Baking Skill Development 2 Credits”
      2
    6. CULA 1431
      Culinary Essentials: Prep, Production and Presentation
      As published: “Culinary Essentials: Prep, Production and Presentation 2 Credits”
      2
    7. CULA 1435
      Butchery and Charcuterie
      As published: “Butchery and Charcuterie 2 Credits”
      2
    8. CULA 1441
      Introduction to A La Carte Cooking
      As published: “Introduction to A La Carte Cooking 2 Credits”
      2
    9. CULA 1465
      Culinary Nutrition Theory
      As published: “Culinary Nutrition Theory 2 Credits”
      2
    10. CULA 1500
      Retail Food Product Development
      As published: “Retail Food Product Development 2 Credits”
      2
    11. CULA 1504
      Purchasing and Storeroom Management
      As published: “Purchasing and Storeroom Management 2 Credits”
      2
    12. CULA 1508
      Fast Casual Restaurant Concepts
      As published: “Fast Casual Restaurant Concepts 4 Credits”
      4
    13. CULA 1511
      High Volume Food Production
      As published: “High Volume Food Production 2 Credits”
      2
    14. CULA 1541
      Hospitality Management and Supervision for Culinary Professionals
      As published: “Hospitality Management and Supervision for Culinary Professionals 2 Credits”
      2
    15. CULA 1575
      Artisan Baking and Pastry
      As published: “Artisan Baking and Pastry 2 Credits”
      2
    16. CULA 1580
      Food and Community Impact
      As published: “Food and Community Impact 2 Credits”
      2
    17. CULA 1700
      Culinary Externship
      As published: “Culinary Externship 3 Credits”
      3
    18. CULA 1705
      Sustainable Foods Practicum
      As published: “Sustainable Foods Practicum 1 Credits”
      or: CULA 1710 - Study Abroad: The Slow Food Movement of Italy 1 Credits
      1
    19. CULA 2500
      Food Safety Systems Management
      As published: “Food Safety Systems Management 2 Credits”
      2
    20. CULA 2505
      Beverage Program Administration
      As published: “Beverage Program Administration 2 Credits”
      2
    21. CULA 2510
      Elements of Table Service
      As published: “Elements of Table Service 1 Credits”
      1
    22. CULA 2515
      Fine Dining Kitchen Operations
      As published: “Fine Dining Kitchen Operations 4 Credits”
      4
    23. CULA 2520
      Restaurant Pastry Production
      As published: “Restaurant Pastry Production 2 Credits”
      2
    24. CULA 2525
      Human Resources and Labor Management for Culinary Professionals
      As published: “Human Resources and Labor Management for Culinary Professionals 1 Credits”
      1
    25. CULA 2530
      Managerial Accounting for Foodservice Concepts
      As published: “Managerial Accounting for Foodservice Concepts 2 Credits”
      2
    26. CULA 2535
      Special Events and Catering
      As published: “Special Events and Catering 3 Credits”
      3

    Subtotal: 52 Credits

    0 items

      General Education/MnTC Requirements

      4 items
      1. Goal 1: Communication 7 Credits ENGL 1711 - Composition 1 4 Credits COMM 17XX 3 Credits COMM 1720 - Interpersonal Communication (recommended). Must be completed prior to starting 3rd Semester.
        Not resolved to a course
      2. Goal 3 or Goal 4 3 Credits Goal 3: Natural Sciences OR Goal 4: Mathematical/Logical Reasoning
        Not resolved to a course
      3. Goal 5: History, Social Science and Behavioral Sciences 3 Credits
        Not resolved to a course
      4. Goal 6: Humanities and Fine Arts 3 Credits
        Not resolved to a course

      General Education Requirements: 16

      0 items

        Course Sequence

        0 items

          First Semester

          10 items
          1. CULA 1401
            Introduction to Gastronomy
            As published: “Introduction to Gastronomy 1 Credits”
            1
          2. CULA 1402
            Culinary Mathematical Foundations
            As published: “Culinary Mathematical Foundations 2 Credits”
            2
          3. CULA 1408
            Fundamentals of Food Safety and Sanitation
            As published: “Fundamentals of Food Safety and Sanitation 1 Credits”
            1
          4. CULA 1411
            Hospitality Practices and Perspectives
            As published: “Hospitality Practices and Perspectives 1 Credits”
            1
          5. CULA 1426
            Pastry and Baking Skill Development
            As published: “Pastry and Baking Skill Development 2 Credits”
            2
          6. CULA 1431
            Culinary Essentials: Prep, Production and Presentation
            As published: “Culinary Essentials: Prep, Production and Presentation 2 Credits”
            2
          7. CULA 1435
            Butchery and Charcuterie
            As published: “Butchery and Charcuterie 2 Credits”
            2
          8. CULA 1441
            Introduction to A La Carte Cooking
            As published: “Introduction to A La Carte Cooking 2 Credits”
            2
          9. CULA 1465
            Culinary Nutrition Theory
            As published: “Culinary Nutrition Theory 2 Credits”
            2
          10. Goal 1: COMM 17XX 3 Credits COMM 1720 - Interpersonal Communication (recommended). Must be completed prior to starting third semester coursework
            Not resolved to a course

          Second Semester

          8 items
          1. CULA 1500
            Retail Food Product Development
            As published: “Retail Food Product Development 2 Credits”
            2
          2. CULA 1504
            Purchasing and Storeroom Management
            As published: “Purchasing and Storeroom Management 2 Credits”
            2
          3. CULA 1508
            Fast Casual Restaurant Concepts
            As published: “Fast Casual Restaurant Concepts 4 Credits”
            4
          4. CULA 1511
            High Volume Food Production
            As published: “High Volume Food Production 2 Credits”
            2
          5. CULA 1541
            Hospitality Management and Supervision for Culinary Professionals
            As published: “Hospitality Management and Supervision for Culinary Professionals 2 Credits”
            2
          6. CULA 1575
            Artisan Baking and Pastry
            As published: “Artisan Baking and Pastry 2 Credits”
            2
          7. CULA 1580
            Food and Community Impact
            As published: “Food and Community Impact 2 Credits”
            2
          8. Goal 6: Humanities and Fine Arts 3 Credits
            Not resolved to a course

          Third Semester (Summer)

          4 items
          1. CULA 1700
            Culinary Externship
            As published: “Culinary Externship 3 Credits”
            3
          2. CULA 1705
            Sustainable Foods Practicum
            As published: “Sustainable Foods Practicum 1 Credits”
            or: CULA 1710 - Study Abroad: The Slow Food Movement of Italy 1 Credits
            1
          3. ENGL 1711
            Composition 1
            As published: “Composition 1 4 Credits”
            4
          4. Goal 3 or 4: Natural Sciences or Mathematical/ Logical Reasoning 3 Credits
            Not resolved to a course

          Fourth Semester

          9 items
          1. CULA 2500
            Food Safety Systems Management
            As published: “Food Safety Systems Management 2 Credits”
            2
          2. CULA 2505
            Beverage Program Administration
            As published: “Beverage Program Administration 2 Credits”
            2
          3. CULA 2510
            Elements of Table Service
            As published: “Elements of Table Service 1 Credits”
            1
          4. CULA 2515
            Fine Dining Kitchen Operations
            As published: “Fine Dining Kitchen Operations 4 Credits”
            4
          5. CULA 2520
            Restaurant Pastry Production
            As published: “Restaurant Pastry Production 2 Credits”
            2
          6. CULA 2525
            Human Resources and Labor Management for Culinary Professionals
            As published: “Human Resources and Labor Management for Culinary Professionals 1 Credits”
            1
          7. CULA 2530
            Managerial Accounting for Foodservice Concepts
            As published: “Managerial Accounting for Foodservice Concepts 2 Credits”
            2
          8. CULA 2535
            Special Events and Catering
            As published: “Special Events and Catering 3 Credits”
            3
          9. Goal 5: History, Social Sciences and Behavioral Sciences 3 Credits
            Not resolved to a course
          Source. Saint Paul College, catalog 2026-2027 — https://catalog.saintpaul.edu/preview_program.php?catoid=5&poid=954. Captured page pages/0109.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.