Culinary Craftsmanship - Associate in Arts

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This program may be completed at the Newport County Campus but requires one or more courses be completed online.

The Culinary Craftsmanship Associate in Arts program offers a comprehensive education in the art and science of cooking, food preparation, and kitchen management. Students will gain hands-on experience in professional kitchens, learning essential culinary techniques, food safety, nutrition, and menu planning. The program combines classroom instruction with real-world practice, preparing graduates for careers as chefs, sous chefs, bakers, and food service managers in diverse culinary settings. With a focus on creativity, professionalism, and innovation, this program equips students with the skills necessary to excel in the fast-paced and dynamic culinary industry.

Program Learning Outcomes

Upon completion of this program, a student will be able to:

  1. Demonstrate proficiency in a wide range of cooking techniques, including but not limited to knife skills, sautéing, roasting, grilling, baking, and pastry preparation.
  2. Design and create balanced, cost-effective, and innovative menus based on seasonal ingredients, customer preferences, diverse cuisines, and dietary restrictions, while maintaining consistency and quality.
  3. Apply principles of food safety and sanitation, including proper handling, storage, and preparation practices, to ensure a safe working environment and compliance with health regulations.
  4. Explain the science and theory behind cooking processes, including heat transfer, food chemistry, and the nutritional value of ingredients, and apply this knowledge in practical culinary applications.
  5. Develop strong time management, organization, and multitasking skills to efficiently work in a fast-paced, high-pressure kitchen environment while ensuring quality output.
  6. Exhibit strong interpersonal communication, leadership, and teamwork skills in a culinary setting, contributing to a positive work environment and effective collaboration in kitchen operations.
  7. Demonstrate an understanding of business practices in the culinary industry, including cost control, inventory management, food and labor cost analysis, and sustainable practices.

Requirements

General Education Requirements
COMM 1010 Communication Fundamentals^ (Work-Based Learning Course) 3
BIOL 1200 The Human in Health & Disease 3
BUSN 1010 Introduction to Business 3
CHEM 1000 Chemistry of Our Environment 4
ENGL 1010 Composition I 3
MATH 1005 Business Mathematics 3
SOCS 1010 General Sociology 3
General Education Subtotal 22
Major Requirements
CULN 1015 Kitchen Function Essentials 4
CULN 1025 Stocks, Sauces, and Soups 4
CULN 1035 Cooking Production Methods 4
CULN 1040 Baking and Pastry 1 4
CULN 2010 Garde Manger and Charcuterie 4
CULN 2020 World Cuisine 4
CULN 2030 Essentials of Dining Service 4
CULN 2040 Baking and Pastry 2 4
BSTM 2499 BSTEM Cooperative Work Experience I^ (Work-Based Learning Course) 3
Choose ONE of the following: 3
BUSN 1600
 Orientation to Hospitality Management
BUSN 1610
 Service Management Principles for Hospitality & Tourism
BUSN 2600
 Managing Service in Food and Beverage Operations
BUSN 2610
 Hospitality and Tourism Marketing
BUSN 2620
 Human Resource Management in Service Organizations
BUSN 2630
 Hospitality Law
Major Requirements Subtotal 38
Total Hours 60

Recommended Course Sequence

Plan of Study Grid
Year 1
Semester 1 Hours
BUSN 1010 Introduction to Business 3
COMM 1010 Communication Fundamentals^ (Work-Based Learning Course) 3
CULN 1015 Kitchen Function Essentials 4
CULN 1025 Stocks, Sauces, and Soups 4
  Hours 14
Semester 2
CHEM 1000 Chemistry of Our Environment 4
CULN 1035 Cooking Production Methods 4
CULN 1040 Baking and Pastry 1 4
ENGL 1010 Composition I 3
  Hours 15
Year 2
Semester 1
Business Hospitality Elective 3
CULN 2010 Garde Manger and Charcuterie 4
CULN 2020 World Cuisine 4
MATH 1005 Business Mathematics 3
SOCS 1010 General Sociology 3
  Hours 17
Semester 2
BIOL 1200 The Human in Health & Disease 3
BSTM 2499 BSTEM Cooperative Work Experience I^ (Work-Based Learning Course) 3
CULN 2030 Essentials of Dining Service 4
CULN 2040 Baking and Pastry 2 4
  Hours 14
  Total Hours 60

Transfer

Please meet with an Academic Advisor/Student Success Coach if you are interested in earning a bachelor's degree. Your Academic Advisor will help you select the courses that best prepare you for transfer to a four-year college or university.

Check out the Joint Admissions Agreement if you are interested in transferring to Rhode Island College or the University of Rhode Island. The JAA program offers seamless transfer to RIC or URI with additional benefits. Transfer information, events, and articulations are available on the Transfer Center website. 

Where Opportunity Meets Affordability

Why Choose CCRI?

CCRI, one of New England's most affordable colleges, is now completely free for Rhode Island students heading straight from high school thanks to the Rhode Island Promise Scholarship. For those pursuing a bachelor's degree, starting at CCRI can also lead to up to 30% discounted tuition at Rhode Island College or the University of Rhode Island upon transferring.

 

Rhode Island Promise
Rhode Island Promise

All Rhode Islanders coming right out of high school are eligible to pursue associate degrees at CCRI tuition-free.

 Joint Admissions Agreement
Joint Admissions Agreement

Looking for a bachelor's degree? Start your journey at CCRI and get up to 30% discounted tuition at RIC or URI when you transfer.

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