Home > Culinary Arts

Culinary Arts

Culinary Arts

Degree Type: Associate of Applied Science Degree, AAS, Certificate, CER, Industry Certification

Pathway: Business, Technology and Public Service

More Options: Classroom Based, Remote Real-Time, Hyflex, Online, Hybrid

Program Length: 4 semesters

Location: Centennial

Transferability: Non-transferable

Catalog LinkApply to PPSCPathway InformationRequest Information

Fall/Summer registration opens in March

Secure your spot in the classes you need for spring 2024 at Pikes Peak State College today, and take the next step towards achieving your academic and career goals!

Register Today

 

 

Culinary Student

Attend an Information Session

At the session you will meet your Chef instructors, tour the kitchen lab area, have all your questions answered, and complete your first semester schedule!

New students must attend one of the listed sessions prior attending any Culinary Arts classes.

In-person sessions:

Thursday, January 11, 2024 (Also on ZOOM, see below for link)
10:00 am -11:00 am
Room B-204b Centennial Campus, Breckenridge Building.

Thursday, January 11, 2024 (Also on ZOOM, see below for link)
5:00 pm - 6:00 pm
Room B-204b Centennial Campus, Breckenridge Building.

What do PPSC culinary students study?

Under the direction of skilled chefs, culinary arts students will be able to direct and participate in the preparation, seasoning, and cooking of foods and gain culinary skills.

Students will learn:
  • National sanitation standards
  • Administration and management skills
  • Cooking skills
  • Food production and processing
  • Customer and personal service
  • Knife and cutlery skills
  • Understand the culinary industry on a large scale

desserts

Culinary Arts By the Numbers

            

%

Employment Rate

Of the students who graduated from the Culinary Arts program (2013-2014) more than 95 % of them received jobs. This is not uncommon as culinary arts is a widely available field.

Students Enrolled

Join the nearly 500 other students in pursuing your degree in culinary arts at PPSC.

Focus Areas

Choose to hone your focus in baking and pastry, food service management, sustainability and dietary cuisine, or culinary arts.

voices of ppcc

andres velez

voices of ppcc

The knowledge and skill sets I gained at PPSC were necessary tools in becoming the business owner I am today. The small classroom setting granted us valuable face time with our Chef instructors that wouldn’t have been possible in a larger school environment. I recommend PPSC to anyone who tells me they want to work in the food service industry.

Andres Velez | Owner, Piglatin Cocina and Anju Korean Street Eats

 

CUA Classes You Might Take

PPSC's Culinary Arts program has a variety of course options. Check out this sampling of classes that will start you on your new career path.

class 1

Trains students in the basic fundamentals of the culinary field. The course will include student overview, training in areas of Management, Culinary Arts, Baking & Pastry. Student will be trained in all areas in order to be successful in both Lecture and Lab courses. Training will include program overviews, safety & sanitation fundamentals, culinary math skills, culinary vocabulary, lab requirements, using online training methods, competitions, basic knife skills, equipment identification and proper usage, professionalism, food service history, kitchen organization, basic principles of cooking, food science, study skills, proper food storage techniques, recipes, cost management, library resources and student learning organizations, scholarships and culinary career opportunities. Students must complete this course with a grade C or higher, prior to advancing in the program.

class 2

Demonstrates the use of management skills training in the food service industry by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food service personnel in all kitchen positions with emphasis on advertising vs. publicity, job analysis, description specifications, and duty list as related to recruiting and hiring process. Covers application, interview techniques, training, and hiring process. Incorporates preparation of menus for different styles of food service concept establishments.

class 3

Introduces the student to the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate of from the Education Foundation.

view in catalog
chef cooking

Program Learning Outcomes

Upon completion of the Culinary Arts degree program, students should be able to:

  • Identify proper ServSafe sanitation practices
  • Properly outline a HACCP recipe
  • Demonstrate proficiency in basic culinary weight and volume measuring, and proper recipe conversion including high altitude adjustment
  • Demonstrate proper knife care, handling, and usage
  • Prepare and evaluate classical recipe preparations
  • Demonstrate basic cake decorating techniques
  • Demonstrate competency in food costing and menu pricing and analyze a practical food bid sheet
  • Prepare a basic business plan for a restaurant, catering company, or any food venue (food truck, pop-up kitchen, etc.)
  • Conduct a detailed nutritional analysis

1st semester plan

math & english requirements

1st semester plan

  • BUS 1015 - Introduction to Business 3 Credit Hour(s)
  • CIS 1018 - Introduction to PC Applications 3 Credit Hour(s) or CSC 1005 - Computer Literacy 3 Credit Hour(s)
  • ENG 1031 - Technical Writing I CO1 3 Credit Hour(s)
  • MAT 1160 - Financial Mathematics 3 Credit Hour(s)
  • PSY 1005 - Psychology of Workplace Relationships 3 Credit Hour(s)

  • CUA 1000 - Culinary Program Fundamentals 3 Credit Hour(s)
  • CUA 1001 - Food Safety & Sanitation 2 Credit Hour(s)
  • CUA 1005 - Food Service Concepts & Management Skills 3 Credit Hour(s)
  • CUA 1025 - Introduction to Foods 4 Credit Hour(s)
  • CUA 1027 - Soups, Sauces & Consommés 3 Credit Hour(s)
  • CUA 1045 - Introduction to Baking 4 Credit Hour(s)
  • CUA 1050 - Baking: Decorating & Presentation 3 Credit Hour(s)
  • CUA 1051 - Baking: Intermediate Bread Preparation 3 Credit Hour(s)
  • CUA 1052 - Individual Fancy Dessert Production 3 Credit Hour(s)
  • CUA 1053 - Confectionaries & Petit Fours 3 Credit Hour(s)
  • CUA 1054 - Introduction to the Business of Catering 3 Credit Hour(s)
  • CUA 1056 - Nutrition for the Hospitality Professional 3 Credit Hour(s)
  • CUA 1061 - Advanced Cake Decorating – Wedding Cakes 2 Credit Hour(s)
  • CUA 2036 - Advanced Baking 2 Credit Hour(s)
  • CUA 2062 - Purchasing for the Hospitality Industry 3 Credit Hour(s)
  • CUA 2081 - Internship 4 Credit Hour(s)

  • CUA 1000 - Culinary Program Fundamentals 3 Credit Hour(s)
  • CUA 1001 - Food Safety & Sanitation 2 Credit Hour(s)
  • CUA 1020 - Wines & Spirits 2 Credit Hour(s)
  • CUA 1025 - Introduction to Foods 4 Credit Hour(s)
  • CUA 1036 - Alcohol & Bartending Management 2 Credit Hour(s)
  • CUA 1054 - Introduction to the Business of Catering 3 Credit Hour(s)
  • CUA 1056 - Nutrition for the Hospitality Professional 3 Credit Hour(s)
  • CUA 1057 - Menu Planning 3 Credit Hour(s)
  • CUA 1190 - Dining Room Management 4 Credit Hour(s)
  • CUA 2055 - Supervision in the Hospitality Industry 3 Credit Hour(s)
  • CUA 2056 - Marketing in the Hospitality Industry 3 Credit Hour(s)
  • CUA 2061 - Cost Controls 3 Credit Hour(s)
  • CUA 2062 - Purchasing for the Hospitality Industry 3 Credit Hour(s)
  • CUA 2063 - Legal Aspects of Hospitality Management 3 Credit Hour(s)
  • CUA 2081 - Internship 4 Credit Hour(s)

  • CUA 1000 - Culinary Program Fundamentals 3 Credit Hour(s)
  • CUA 1001 - Food Safety & Sanitation 2 Credit Hour(s)
  • CUA 1005 - Food Service Concepts & Management Skills 3 Credit Hour(s)
  • CUA 1025 - Introduction to Foods 4 Credit Hour(s)
  • CUA 1045 - Introduction to Baking 4 Credit Hour(s)
  • CUA 1056 - Nutrition for the Hospitality Professional 3 Credit Hour(s)
  • CUA 1057 - Menu Planning 3 Credit Hour(s)
  • CUA 2045 - International Cuisine 2 Credit Hour(s)
  • CUA 2061 - Cost Controls 3 Credit Hour(s)
  • CUA 2062 - Purchasing for the Hospitality Industry 3 Credit Hour(s)
  • CUA 2064 - Sustainable Food Service Operations 3 Credit Hour(s)
  • CUA 2068 - Vegetarian & Dietary Cuisine 3 Credit Hour(s)
  • CUA 2069 - Dietary Baking 2 Credit Hour(s)
  • CUA 2081 - Internship 4 Credit Hour(s)
 

math & english requirements

  • College Quantitative Literacy 

  • MAT 1160 - Financial Mathematics 3 Credit Hour(s)

  • College Reading & Writing Literacy

  • ENG 1031 - Technical Writing I CO1 3 Credit Hour(s)

 

duck dish

Apply for scholarships

Every year the PPSC Foundation offers hundreds of thousands of dollar's worth of scholarship money for eligible and in need students.