A Guide to Comparing Culinary School Curriculums

By Michele Thomas, Annette Tomei, Tracey Biscontini

Part of Culinary Careers For Dummies Cheat Sheet

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
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