A Guide to Comparing Culinary School Curriculums

There are many different paths available to enter the world of culinary arts. Attending a culinary school is an excellent way to learn many different culinary skills and to make contacts in the culinary field. Figuring out which degree or certificate program to complete can be difficult. The following table provides information on what basic degree and certificate programs offer culinary students so you can make the right choice for what you want to achieve.

Comparing Culinary School Curriculums

Program	Year One	Year Two	Year Three	Year Four
Culinary arts certificate
	Cooking Skills Fundamentals
	Foodservice Sanitation
	Baking Fundamentals
	Quantity Food Production
	Cooking Stock, Sauces and Soups
	Cooking Meat, Fish, and Poultry
	Nutrition
Associate’s degree in culinary arts
	Food Prep I	Cost Control and Menu Planning
	Foodservice Sanitation	Baking and Pastry
	English Composition I	International Cuisine
	Mathematics	Cooking Meat, Fish, and Poultry
	Interpersonal Communications	Cooking Stock, Sauces and Soups
	Garde Manger	Wines Studies
	Technical Writing	Food Prep II
	Nutrition	Formal Restaurant Cooking
	Quantity Food Production	Hospitality and Service Management
	Cuisines of the Americas	Intro to Dining-Room Management
	Summer: 18-week externship required
Bachelor’s degree in culinary arts
	Food Prep 1	Fundamentals of Baking	Principles of Economics	Advanced Garde Manger
	Foodservice Sanitation	Service Operations Management	Quantity Food Production	Advanced Sauce and Fish
	English Composition	Introduction to Hospitality Management	Cuisines of the Americas	Advanced Sauce and Meat
	Introduction to Computers	Social Science/Humanities	Mathematics	Culinary Internship
	English Composition 1	Nutrition	Interpersonal Communications	Composition II
	Garde Manger	Food Prep II	Cost Control and Menu Planning	Algebra
	Culinary Skills Lab	Classical Baking and Pastries	Wine Studies	Catering
	Principles of Accounting	International Cuisine	Human Resources Management	Restaurant Management
	Food and Beverage Purchasing and& Cost Control	Hospitality Law	Volume Cooking	Professional Development
		Introduction to Marketing	Food Science Chemistry Lab	Formal Restaurant Cooking

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