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 110A Sanitation & Safety Lab 0 2 0 0 1
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 14 0 0 18
SPRING Second Semester
Course Title Class Lab Clinical Work Credit
CUL 240 Culinary Skills II 1 8 0 0 5
CIS 110 Introduction to Computers 2 2 0 0 3
CUL 135 Food & Beverage Service 2 0 0 0 2
CUL 135A Food & Beverage Service Lab 0 2 0 0 1
Eng 115 Oral Communication 3 0 0 0 3
CUL 283 Farm-To-Table 2 6 0 0 5
Semester Total 10 18 0 0 19
Summer
Couse Title Class Lab Clinical Work Credit
CUL 112 Nutrition for Foodservice 3 0 0 0 3
CUL 112A Nutrition for Foodservice Lab 0 3 0 0 1
Semester Total 3 3 0 0 4
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
CUL 260 Baking II 1 4 0 0 3
Humanities/Fine Arts Elective 3 0 0 0 3
Semester Total 8 12 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 273 Career Development 1 0 0 0 1
Social/Behavioral Science Elective 3 0 0 0 3
Semester Total 8 12 0 10 15
Total 71