# Culinary Arts-Professional (A.A.)

Napa Valley College · 2026-2027 Catalog · Department: Hospitality, Culinary and Tourism Management

Source: https://catalog.napavalley.edu/areas-of-study/hospitality-culinary-and-tourism-management/culinary-arts-professional-aa/

The Culinary Arts Professional Associate Degree is designed to be a foundational basis for those seeking a career in culinary arts. It will enable students to enter into a field that otherwise may be restrictive solely using work experience to advance. It can be used as a stand-alone achievement in professional development, as well as a precursor to pursuing a Bachelor's Degree in related fields.

##### Career Opportunities

Cooks, Sous Chefs, Pastry Cooks, Executive Chefs, Executive Pastry Chefs of all calibers: From Stand Alone Casual Operations to Michelin Rated Establishment - Culinary Fundamentals for Food Writers, those Seeking Careers in Social Media & Other Broadcast Channels, Entrepreneurs of Specialty Food Products, Food & Beverage Directors, Restaurant General Managers, Hotel Managers, Sales and Marketing Managers, Sommeliers, Beverage Managers, Chefs working at customizing food for clients at medium to large sized companies/institutions, Writers for food columns and blog, Special Events Managers, Cross Train into Culinary Farming

##### Program Learning Outcomes

1.  Identify and describe professional kitchen standards, like mise en place.
2.  Demonstrate understanding of how to execute a basic yeast bread.
3.  Demonstrate the skills appropriate for producing a variety of appetizers and small tasting foods.
4.  Communicate orally or in writing the culture and history of various international cuisines.

**Degree Requirements**

| Course | Title | Units |
| --- | --- | --- |
| **Required Core Courses (17 Units)** | |  |
| HCTM-100 | Sanitation and Safety | 2 |
| HCTM-110 | Introduction to Professional Culinary Arts & Kitchen Operations | 3 |
| HCTM-111 | Introduction to Baking & Pastry | 3 |
| HCTM-112 | Intermediate Professional Culinary Cookery/Garde Manger | 3 |
| HCTM-190 | Culinary Internship 1 | 3 |
| HCTM-290 | Culinary Internship 2 | 3 |
| **Required Electives (12 Units)** | |  |
| **Complete one course from the following:** | | 12 |
| ↳ HCTM-250 | Advanced Culinary |  |
| ↳ HCTM-255 | Advanced Baking & Pastry with a Concentration in Professional Bread Baking |  |
| **Total Units** | | **29** |

_To receive an Associate Degree, students must complete 60 degree applicable semester units with a grade point average of at least 2.0. Students must also complete the_ _NVC General Education_ _pattern and the_ _Health, Wellness and Self Development graduation requirement_ _to earn an Associate degree. Consultation with a Counselor is highly encouraged to ensure all requirements are met._