Culinary Arts (AAS)

Culinary Arts – Semester by Semester

1st Year FALL First Semester
Course Title Class Lab Clinical Work Credit
ACA 111 College Student Success 1 0 0 0 1
ENG 110 Freshman Composition 3 0 0 0 3
CUL 110 Sanitation & Safety 2 0 0 0 2
CUL 140 Culinary Skills I 2 6 0 0 5
CUL 160 Baking I 1 4 0 0 3
Mat 110 Measurement & Literacy 2 2 0 0 3
Semester Total 11 12 0 0 17
SPRING Second Semester
Course Title Class Lab Clinical Work Credit
CUL 240 Culinary Skills II 1 8 0 0 5
CIS 111 Basic PC Literacy   2 2 0 0 3
CUL 135 Food & Beverage Service 2 0 0 0 2
Eng 115 Oral Communication 3 0 0 0 3
CUL 283 Farm-To-Table 2 6 0 0 5
Semester Total 10 16 0 0 18
2nd Year FALL Third Semester
Course Title Class Lab Clinical Work Credit
CUL 230 Global Cuisines 1 8 0 0 5
HRM 245 Human Resource Management Hospitality 3 0 0 0 3
WBL 111 Work Based Learning I 0 0 0 10 1
Humanities/Fine Arts Elective 3 0 0 0 3
NUT 110 Nutrition 3 0 0 0 3
Semester Total 10 8 0 10 15
SPRING Fourth Semester
Course Title Class Lab Clinical Work Credit
CUL 170 Garde-Manager 1 4 0 0 3
CUL 250 Classical Cuisine 1 8 0 0 5
WBL 121 Work Based Learning II 0 0 0 10 1
CUL 120 Purchasing 2 0 0 0 2
CUL 260 Baking II 1 4 0 0 3
Social/Behavioral Science Elective 3 0 0 0 3
Semester Total 8 16 0 10 17
Total 67