Culinary Arts Diploma – D55150
Course Sequence
| FALL SEMESTER (First Year) | ||||
| Course | Credits | |||
|---|---|---|---|---|
| ACA 115 Success & Study Skills | 1 | |||
| CUL 110 Sanitation & Safety | 2 | |||
| CUL 140 Culinary Skills I | 5 | |||
| CUL 160 Baking I | 3 | |||
| ENG 110 Freshman Composition | 3 | |||
| Total Hours for Semester | 14 | |||
| SPRING SEMESTER (First Year) | ||||
| Course | Credits | |||
| CUL 112 Nutrition for Food Service | 3 | |||
| CUL 120 Purchasing | 2 | |||
| CUL 135 Food and Beverage Service | 2 | |||
| CUL 170 Garde Manger I | 3 | |||
| HRM 245 Human Resource Mgmt‐Hosp | 3 | |||
| WBL 121 Work‐Based Learning II | 1 | |||
| Total Hours for Semester | 14 | |||
| FALL SEMESTER (Second Year) | ||||
| Course | Credits | |||
| CUL 230 Global Cuisines | 5 | |||
| CUL 240 Culinary Skills II | 5 | |||
| MAT 110 Math Measurement & Literacy | 3 | |||
| WBL 111 Work-Based Learning I | 1 | |||
| Total Hours for Semester | 14 | |||
| TOTAL SEMESTER HOURS REQUIRED FOR DEGREE: 42 | ||||
| Curriculum Program of Study Sequence Key | ||||
| * Universal General Education Transfer Component (UGETC) Courses | ||||
| ** General Education Courses | ||||
| *** Premajor/Elective Courses | ||||
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