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ASSOCIATE OF APPLIED SCIENCE
Culinary Arts
Catalog: Fall 2025
Pathway: Business & Entrepreneurship
Credits Required: 60
Program Advisors:
Success Coach:
Lewanda Diaz
Lewanda Diaz
diazl@grayson.edu
Office Phone: 903.415.2518
Office Location: SAB
Schedule Appointment
Office Hours
-
Monday: 08:00:00 to 17:00:00
-
Tuesday: 08:00:00 to 17:00:00
-
Wednesday: 08:00:00 to 17:00:00
-
Thursday: 08:00:00 to 17:00:00
Culinary Arts Associate of Applied Science
Sample Plan
Summer 2025
| Course Name |
Term |
Cr. |
|
COMPOSITION 1
|
8 Week
|
3
|
|
INTRO SPEECH COMMUNICATION
|
8 Week
|
3
|
|
|
Total: 6
|
Fall 2025
| Course Name |
Term |
Cr. |
|
QUANTITATIVE REASONING
|
16 Week
|
3
|
|
SANITATION & SAFETY
|
1st 8 Week
|
3
|
|
BASIC FOOD PREPARATION
|
1st 8 Week
|
3
|
|
INTRO TO HOSPITALITY INDUSTRY
|
2nd 8 Week
|
3
|
|
ADVANCED FOOD PREPARATION
|
2nd 8 Week
|
3
|
|
|
Total: 15
|
Spring 2026
| Course Name |
Term |
Cr. |
|
PRACTICUM FIELD EXPERIENCE
|
16 Week
|
1
|
|
NUTRITION & MENU PLANNING
|
1st 8 Week
|
2
|
|
PRINCIPLES OF HEALTHY CUISINE
|
1st 8 Week
|
3
|
|
DINING ROOM SERVICE
|
1st 8 Week
|
3
|
|
INTERNATIONAL CUISINE
|
2nd 8 Week
|
3
|
|
PRIN OF FOOD & BEVERAGE CONTROLS
|
2nd 8 Week
|
3
|
|
|
Total: 15
|
Remaining Courses
| Course Name |
Term |
Cr. |
|
HOSPITALITY SUPERVISION
|
Remaining
|
3
|
|
FUNDAMENTALS OF BAKING
|
Remaining
|
3
|
|
GARDE MANAGER
|
Remaining
|
3
|
|
ADVANCED PASTRY SHOP
|
Remaining
|
3
|
|
PRIN FOOD & BEVERAGE OPERATIONS
|
Remaining
|
3
|
|
A LA CARTE COOKING
|
Remaining
|
3
|
|
|
Total: 18
|
