Culinary Arts
Associate in Applied Science Degree
Culinary Arts Track
First Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 100-fund. Of the Culinary Arts Profession OR CUL 105-Applied Intro to Culinary Arts |
2 |
| CUL 125-sanitation and Safety | 2 |
| CUL 215-Basic Baking | 4 |
| CUL 290-Catering | 4 |
| Quantitative Reasoning (MAT 105 or MAT 110 preferred) |
3 |
| Total Hours | 15 |
| Course | Credit Hours |
|---|---|
| CUL 250-Garde Manager | 4 |
| CUL 211-Basic Food Production | 4 |
| CUL 230-Basic Nutrition OR NSF 101-Human Nutrition & Wellness |
3 |
| CIT 105-Intro to Computers (Digital Literacy)^ | 3 |
| CUL 220-Advanced Baking and Pastry Arts | 4 |
| Total Hours | 18 |
Second Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 240-Meats, Seafood, & Poultry | 4 |
| CUL 260-International Cuisine | 4 |
| Oral Communications | 3 |
| Written Communications | 3 |
| Total Hours | 14 |
| Course | Credit Hours |
|---|---|
| CUL 270-Human Relations Management | 3 |
| CUL 280-Cost & Control | 3 |
| CUL 298-Culinary Arts Practicum Exp. OR CUL 299-Culinary Arts Coop. Education Exp. |
1-3 |
| Natural Sciences Course | 3 |
| Social/Behavioral Course | 3 |
| Heritage/Humanities Course | 3 |
| Total Hours | 16-18 |
Food & Beverage Management Track
First Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 100-fund. Of the Culinary Arts Profession OR CUL 105-Applied Intro to Culinary Arts |
2 |
| CUL 125-sanitation and Safety | 2 |
| CUL 215-Basic Baking | 4 |
| CUL 290-Catering | 4 |
| Quantitative Reasoning (MAT 105 or MAT 110 preferred) |
3 |
| BAS 160-Intro to Business | 3 |
| Total Hours | 18 |
| Course | Credit Hours |
|---|---|
| CUL 250-Garde Manager | 4 |
| CUL 211-Basic Food Production | 4 |
| CUL 230-Basic Nutrition OR NSF 101-Human Nutrition & Wellness |
3 |
| CIT 105-Intro to Computers (Digital Literacy)^ | 3 |
| CUL 220-Advanced Baking and Pastry Arts | 4 |
| BAS 282-Principles of Marketing | 3 |
| Total Hours | 21 |
Second Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 240-Meats, Seafood, & Poultry | 4 |
| CUL 260-International Cuisine | 4 |
| Oral Communications | 3 |
| Written Communications | 3 |
| BAS 283-Principles of Management OR BAS 170-Entrepreneurship |
3 |
| Total Hours | 17 |
| Course | Credit Hours |
|---|---|
| CUL 270-Human Relations Management | 3 |
| CUL 280-Cost & Control | 3 |
| CUL 298-Culinary Arts Practicum Exp. OR CUL 299-Culinary Arts Coop. Education Exp. |
1-3 |
| Natural Sciences Course | 3 |
| Social/Behavioral Course | 3 |
| Heritage/Humanities Course | 3 |
| Total Hours | 16-18 |
Catering & Personal Chef Track
First Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 100-fund. Of the Culinary Arts Profession OR CUL 105-Applied Intro to Culinary Arts |
2 |
| CUL 125-sanitation and Safety | 2 |
| CUL 215-Basic Baking | 4 |
| CUL 290-Catering | 4 |
| Quantitative Reasoning (MAT 105 or MAT 110 preferred) |
3 |
| BAS 160-Intro to Business | 3 |
| Total Hours | 18 |
| Course | Credit Hours |
|---|---|
| CUL 250-Garde Manager | 4 |
| CUL 211-Basic Food Production | 4 |
| CUL 230-Basic Nutrition OR NSF 101-Human Nutrition & Wellness |
3 |
| CIT 105-Intro to Computers (Digital Literacy)^ | 3 |
| CUL 220-Advanced Baking and Pastry Arts | 4 |
| Total Hours | 18 |
Second Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 240-Meats, Seafood, & Poultry | 4 |
| CUL 260-International Cuisine | 4 |
| Oral Communications | 3 |
| Written Communications | 3 |
| BAS 283-Principles of Management | 3 |
| Total Hours | 17 |
| Course | Credit Hours |
|---|---|
| CUL 270-Human Relations Management | 3 |
| CUL 280-Cost & Control | 3 |
| CUL 298-Culinary Arts Practicum Exp. OR CUL 299-Culinary Arts Coop. Education Exp. |
1-3 |
| Natural Sciences Course | 3 |
| Social/Behavioral Course | 3 |
| Heritage/Humanities Course | 3 |
| Total Hours | 16-18 |
Notes
^Computer/Digital Literacy must be demonstrated either by competency exam or by completing a computer/digital literacy course.
Progression in the Culinary Arts program is contingent upon achievement of a grade of “C” or better in each technical course and maintenance of a 2.0 cumulative grade point average or better (on a 4.0 scale).
NOTE: General education and business courses (BAS) must be taken during the summer or prior to the program. The sequencing of these courses may also vary. Please discuss with your advisor.
*All Diploma Options
if a diploma is sought, two of the three following courses may be used for the six (6) hours general education. These courses will not count toward the AAS degree.
- WPP 200 (3)
- TEC 200 (3)
- EFM 100 (3)
