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Program checklist · A.A.S.

Culinary Arts, Applied Science, A.A.S.

DeVry University-North Carolina · Charlotte, NC

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
A.A.S.
Credential class
ceterms:AssociateDegree
Catalog edition
Catalog 2026-2027
Checklist type
degree-program
Identifiers
IPEDS UNITID
482565
CourseShelf checklist
CK_482565_18bcd124
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

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

Arts & Science Electives

20 items
  1. CUL 100
    Culinary Fundamentals I Credit(s)
    As published: “CUL 100 - Culinary Fundamentals I Credit(s): 2”
    2
  2. CUL 101
    Culinary Fundamentals II
    As published: “CUL 101 - Culinary Fundamentals II Credit(s): 2”
  3. CUL 104
    Professional Standards for the Food Service Industry Credit(s)
    As published: “CUL 104 - Professional Standards for the Food Service Industry Credit(s): 2”
    2
  4. CUL 111
    Sanitation and Safety Credit(s)
    As published: “CUL 111 - Sanitation and Safety Credit(s): 2”
    2
  5. CUL 114
    Baking and Pastry Arts I
    As published: “CUL 114 - Baking and Pastry Arts I Credit(s): 2”
  6. CUL 116
    Mise En Place Credit(s)
    As published: “CUL 116 - Mise En Place Credit(s): 2”
    2
  7. ENG 101
    (A) - Composition I Credit(s)
    As published: “ENG 101(A) - Composition I Credit(s): 3”
    3
  8. CUL 107
    Pantry and Garde Manger Credit(s)
    As published: “CUL 107 - Pantry and Garde Manger Credit(s): 2”
    2
  9. CUL 108
    Stocks, Soups, and Sauces
    As published: “CUL 108 - Stocks, Soups, and Sauces Credit(s): 2”
  10. CUL 109
    Entree Preparation and Presentation Credit(s)
    As published: “CUL 109 - Entree Preparation and Presentation Credit(s): 2”
    2
  11. CUL 113
    Introduction to Food Service Operations Credit(s)
    As published: “CUL 113 - Introduction to Food Service Operations Credit(s): 2”
    2
  12. CUL 214
    Baking and Pastry Arts II Credit(s)
    As published: “CUL 214 - Baking and Pastry Arts II Credit(s): 2”
    2
  13. CUL 290
    Culinary Explorations
    As published: “CUL 290 - Culinary Explorations Credit(s): 2”
  14. ENG 102
    (A) - Composition II Credit(s)
    As published: “ENG 102(A) - Composition II Credit(s): 3”
    3
  15. CUL 112
    Dining Room Service: Theory and Application Credit(s)
    As published: “CUL 112 - Dining Room Service: Theory and Application Credit(s): 2”
    2
  16. CUL 203
    Nutrition for Food Service Professionals Credit(s)
    As published: “CUL 203 - Nutrition for Food Service Professionals Credit(s): 3”
    3
  17. CUL 281
    Culinary Internship Credit(s)
    As published: “CUL 281 - Culinary Internship Credit(s): 2”
    2
  18. CUL 215
    Food Service Cost Control
    As published: “CUL 215 - Food Service Cost Control Credit(s): 2”
  19. CUL 280
    Advanced Culinary Service Techniques Credit(s)
    As published: “CUL 280 - Advanced Culinary Service Techniques Credit(s): 6”
    6
  20. CUL 291
    Food Styling and Marketing Credit(s)
    As published: “CUL 291 - Food Styling and Marketing Credit(s): 2”
    2
Source. DeVry University-North Carolina, catalog Catalog 2026-2027 — https://catalog.hcc.edu/preview_program.php?catoid=13&poid=1590. Captured page pages/0037.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.