Culinary Arts Degree – A55150
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 OR ENG 111* Writing and Inquiry |
3 | |||
| Humanities/Fine Arts Elective (ART 111*, ART 114*, ART 115*, ENG 231*, ENG 232*, HUM 115**, MUS 110*, MUS 112*, PHI 215*, PHI 240*) | 3 | |||
| Total Hours for Semester | 17 | |||
| SPRING SEMESTER (First Year) | ||||
| Course | Credits | |||
| CUL 112 Nutrition for Food Service | 3 | |||
| CUL 120 Purchasing | 2 | |||
| CUL 130 Menu Design | 2 | |||
| CUL 135 Food and Beverage Service | 2 | |||
| CUL 170 Garde Manger I | 3 | |||
| Mathematics/Science Elective (BIO* 110, BIO 140**, MAT 110, MAT 143*, MAT 152*)) | 3-4 | |||
| Total Hours for Semester | 15-16 | |||
| FALL SEMESTER (Second Year) | ||||
| Course | Credits | |||
| CUL 230 Global Cuisines | 5 | |||
| CUL 240 Culinary Skills II | 5 | |||
| CUL 280 Pastry and Confections | 3 | |||
| ENG 112* Writing & Research in the Disc OR ENG 116 Technical Report Writing |
3 | |||
| WBL 111 Work-Based Learning I | 1 | |||
| Total Hours for Semester | 17 | |||
| SPRING SEMESTER (Second Year) | ||||
| Course | Credits | |||
| CUL 250 Classical Cuisine | 5 | |||
| CUL 260 Baking II | 3 | |||
| HRM 245 Human Resource Mgmt-Hosp | 3 | |||
| WBL 121 Work-Based Learning II | 1 | |||
| Social/Behavioral Science Elective (ECO 251*, ECO 252*, HIS 111*, HIS 112*, HIS 131*, HIS 132*, POL 120*, PSY 118, PSY 150*, SOC 210*) | 3 | |||
| Total Hours for Semester | 15 | |||
| TOTAL SEMESTER HOURS REQUIRED FOR DEGREE: 64-65 | ||||
| Curriculum Program of Study Sequence Key | ||||
| * Universal General Education Transfer Component (UGETC) Courses | ||||
| ** General Education Courses | ||||
| *** Premajor/Elective Courses | ||||
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