AAS in Culinary Arts

Culinary Arts Associate of Applied Science (AAS)

What can you expect?

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The 2018 median salary of graduates of culinary arts associate's degree in Illinois was $48,000, according PayScale.com. The graduates may qualify for jobs in a number of foodservice and hospitality facilities, including restaurants, cafeterias or hotels.

Graduates in Culinary Arts have many job opportunities and can occupy positions like personal chef, restaurant manager, head chef/cook, pastry chef, executive chef, Sommelier, and wine director. They may start as assistants or as food preparation workers before moving up to positions with titles such as:

JOB

AVERAGE

Food and Beverage Director

$60,251

Kitchen Manager

$42,080

Executive Chef

$57,356

Sous Chef

$41,947

Chef de Cuisine

$48,599

Head Chef

$41,409

Executive Sous Chef

$51,886

Chef Manager

$43,302

A Quiroga's professional

The Associate in Applied Science in Culinary Arts program prepares undergraduate students to apply classic and modern cooking techniques and methodologies to a variety of cuisines. At the end of the program, students will be able to demonstrate appropriate sanitation and safety practices in kitchen settings and will have developed skill in applying quality control practices.

Culinary Arts students at Quiroga will learn how to integrate ethics into their lives to impact the service sector with a Humanistic worldview. Students will experience a multicultural learning framework and will be able to address problems in real-world settings ethically, and with social service commitments.

In furtherance of Quiroga’s mission, the Associate in Applied Science in Culinary Arts program combines a liberal arts curriculum with practical training in culinary arts and prepares students to help resolve problems holistically. Quiroga desires to have its students become professionals who contribute meaningfully to transform people and the communities in which they live, work, and serve.

Quiroga profile

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Students graduating from Quiroga will possess the following skill sets:

  1. Interpersonal skills and professional fluency for efficient and effective communication in a variety of environments.
  2. An understanding of and ability to demonstrate principled and moral leadership that aligns with organizational goals.
  3. Applied critical thinking, analytical ability, and technical/technological knowledge to solve complex problems and resolve conflicts.
  4. Will have a clear understanding of the cultural, social, and economic environments of the local communities and related international community.
  5. A broad-based liberal arts education which serves to effectively assess social responsibilities and ethical dilemmas in their personal and professional lives.
  6. Student outcomes

    The Associate in Applied Science in Culinary Arts is designed to holistically train students to apply classic and modern cooking techniques and methodologies to a variety of cuisines. At the end of the program, students will:

    1. Have studied culinary methodologies with creativity and high-quality.
    2. Understand and apply the theories and principles of the culinary arts.
    3. Be able to organize and control cooking processes.
    4. Be able to work in a safe, clean and organized environment.
    5. Apply different cooking techniques to a variety of cuisines.
    6. Emphasize the dignity of every person involved in the culinary arts processes.
    7. Program requirements

      Chicago_Culinary4

      The Associate in Applied Arts in Culinary Arts program will consist of a minimum of 66 credits.

      The program will have the following characteristics:

      1. Liberal arts studies (24 credits)
        • Required Liberal Arts courses (18 credits)
        • Elective Liberal Art Courses: Select two (2) liberal art courses (6 credits)
      2. Business courses (36 credits)
        • Required Courses (27 credits)
        • Elective courses (9 credits)
      3. Internship (6 credits)

      TOTAL: 66 CREDITS

      Required Liberal Arts Courses (6 courses, 18 Credits)

      HIS101

      Universal History

      3 Credits

      ENG101

      English

      3 Credits

      MAT101

      Basic College Mathematics

      3 Credits

      MUL101

      Cross-Cultural Perspectives on the Americas

      3 Credits

      REL101

      Man and University

      3 Credits

      REL104

      General Ethics

      3 Credits

      Elective Liberal Arts Courses (2 Courses, 6 credits)

      ART101

      Painting and Sculpting

      3 Credits

      LIT101

      English Literature

      3 Credits

      HIS102

      Greeks and Romans

      3 Credits

      ART102

      Music Appreciation

      3 Credits

      LIT102

      Spanish Literature

      3 Credits

      HIS103

      The Judeo-Christian Revelation

      3 Credits

      ART103

      Architecture

      3 Credits

      MUL102

      Introduction to National and International Politics

      3 Credits

      ART104

      Theater and Poetry

      3 Credits

      HIS105

      History of the Americas

      3 Credits

      MUL103

      Factors and Repercussions of Immigration

      3 Credits

      ART211

      Art

      3 Credits

      HIS106

      American History

      3 Credits

      LIT103

      Literature

      3 Credits

      ART105

      Humanities

      3 Credits

      ART106

      Fine arts

      3 Credits

      ART107

      The government in the USA

      3 Credits

      SCI120

      World Geography

      3 Credits

      Culinary Arts Required Courses (9 Courses, 27 credits)

      BUS101

      Introduction to Culinary Arts

      3 Credits

      BUS102

      Ingredients

      3 Credits

      BUS203

      Microbiology

      3 Credits

      BUS204

      Cuisine Laboratory

      3 Credits

      BUS205

      Bases de la Cuisine

      3 Credits

      BUS206

      French Cuisine

      3 Credits

      BUS208

      Confectionery and bakery

      3 Credits

      BUS209

      Nutrition

      3 Credits

      BUS210

      Administration, Accounting, and Costs

      3 Credits

      Culinary Arts Elective Courses (3 Courses, 9 credits)

      CUL207

      Wine science and Enology

      3 Credits

      CUL211

      Asian Cuisine

      3 Credits

      CUL212

      Italian Cuisine

      3 Credits

      CUL213

      Mexican Cuisine

      3 Credits

      CUL214

      Cajun Cuisine

      3 Credits

      CUL215

      Alternative Cuisine

      3 Credits

      CUL216

      Lebanese Cuisine

      3 Credits

      CUL217

      Mukimono

      3 Credits

      CUL218

      Catering

      3 Credits

      CUL219

      Tastes from Michoacán

      3 Credits

      CUL220

      Tastes from Puebla

      3 Credits

      CUL221

      Tastes from Yucatán

      3 Credits

      CUL222

      Tastes from Oaxaca

      3 Credits

      CUL223

      Menu Design

      3 Credits

      CUL224

      Food styling

      3 Credits

      CUL207

      Wine science and Enology

      3 Credits

      CUL211

      Asian Cuisine

      3 Credits

      CUL212

      Italian Cuisine

      3 Credits

      CUL213

      Mexican Cuisine

      3 Credits

      CUL214

      Cajun Cuisine

      3 Credits


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Address: 2114 W 22nd Pl. Chicago. IL 60608

Contact/Phone: (773) 523 2420





Accreditation: Quiroga Institute has not received accreditation status with a US Department of Education recognized accrediting body.

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