Culinary Arts

(A55150)
Associate in Applied Science Degree

 
Suggested Course Sequence : (Hours per week)
 
Title
Class
Lab
Work Exp/ Clinical
Credits
           
FALL SEMESTER (First Year)
CUL 110 Sanitation & Safety
2
0
0
2
CUL 140 Basic Culinary Skills
2
6
0
5
CUL 160 Baking I
1
4
0
3
ENG 110 Freshman Composition
3
0
0
3
  OR        
ENG 111 Writing and Inquiry
3
0
0
3
Humanities/Fine Arts Elective
(ART 111*, ART 114*, ART 115*, ENG 231*, ENG 232*, HUM 115**, HUM 122**, MUS 110*, MUS 112*, PHI 215*, PHI 240*
       
    11 10 0 16
           
SPRING SEMESTER (First Year)
CUL 112 Nutrition for Food Service
3
0
0
3
CUL 120 Purchasing
2
0
0
2
CUL 135 Food and Beverage Service
2
0
0
2
CUL 135A Food & Beverage Service Lab
0
2
0
1
CUL 170 Garde Manager I
1
4
0
3
CUL 170A Garde Manager I Lab
0
3
0
1
CUL 260 Baking II
1
4
0
3
ENG 112 Writing & Research in the Disc.
3
0
0
3
  OR        
ENG 116 Technical Report Writing
3
0
0
3
    12 13 0 18
 
Fall SEMESTER (Second Year)
CUL 230 Global Cuisines
1
8
0
5
CUL 240 Culinary Skills II
1
8
0
5
CUL 280 Pastry and Confections
1
4
0
3
WBL 111 Work-Based Learning I
0
0
10
1
Natural Science/Mathematics Elective
(BIO 110*, BIO 140**, MAT 110, MAT 143*)
3 0 0 3
    6 23 10 18
 
SPRING SEMESTER (Second Year)
CUL 250 Classical Cuisine
1
8
0
5
CUL 270 Garde Manager II
1
4
0
3
CUL 270A Garde Manager II Lab
0
3
0
1
HRM245 Human Resource Mgmt-Hosp
3
0
0
3
WBL 121 Work-Based Learning II
0
0
10
1
Social/Behavioral Science Elective
(ECO 151**, ECO 251*, ECO 252*, HIS 111*, HIS 112*, HIS 131*, HIS 132*, POL 120*, PSY 118, PSY 150*, SOC 210*, SOC 213**, SOC 220**)
3 0 0 3
    8 15 10 16
           
Total semester hours required for A.A.S. Degree:
67