A55150 - Culinary Arts
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Program Requirements
General Education Requirements (18-19 credits)
English (Take 3 credits)
ENG 111 - Writing and Inquiry Credits: 3
Communications Electives (Take 3 credits)
COM 120 - Intro Interpersonal Com Credits: 3
COM 231 - Public Speaking Credits: 3
ENG 112 - Writing/Research in the Disc Credits: 3
ENG 114 - Prof Research & Reporting Credits: 3
Humanities/Fine Arts Electives (Take 3 credits)
ART 111 - Art Appreciation Credits: 3
ART 114 - Art History Survey I Credits: 3
ART 115 - Art History Survey II Credits: 3
DRA 111 - Theatre Appreciation Credits: 3
ENG 231 - American Literature I Credits: 3
ENG 232 - American Literature II Credits: 3
ENG 241 - British Literature I Credits: 3
ENG 242 - British Literature II Credits: 3
HUM 115 - Critical Thinking Credits: 3
MUS 110 - Music Appreciation Credits: 3
MUS 112 - Introduction to Jazz Credits: 3
PHI 215 - Philosophical Issues Credits: 3
PHI 230 - Introduction to Logic Credits: 3
PHI 240 - Introduction to Ethics Credits: 3
Natural Sciences/Math Elective (Take 3-4 credits)
MAT 110 - Math Measurement & Literacy Credits: 3
MAT 121 - Algebra/Trigonometry I Credits: 3
MAT 143 - Quantitative Literacy Credits: 3
MAT 152 - Statistical Methods I Credits: 4
MAT 171 - Precalculus Algebra Credits: 4
Social/Behavioral Science Electives (Take 3 credits)
ECO 151 - Survey of Economics Credits: 3
ECO 251 - Prin of Microeconomics Credits: 3
ECO 252 - Prin of Macroeconomics Credits: 3
HIS 111 - World Civilizations I Credits: 3
HIS 112 - World Civilizations II Credits: 3
HIS 131 - American History I Credits: 3
HIS 132 - American History II Credits: 3
POL 120 - American Government Credits: 3
PSY 118 - Interpersonal Psychology Credits: 3
PSY 150 - General Psychology Credits: 3
SOC 210 - Introduction to Sociology Credits: 3
Major Requirements (32 credits)
CUL 110 - Sanitation & Safety Credits: 2
CUL 140 - Culinary Skills I Credits: 5
CUL 160 - Baking I Credits: 3
CUL 170 - Garde Manger I Credits: 3
CUL 240 - Culinary Skills II Credits: 5
Managerial/Legal (Take 3 credits)
HRM 245 - Human Resource Mgmt-Hosp Credits: 3
Customer Service (Take 3 credits)
HRM 124 - Guest Service Management Credits: 3
Nutrition (Take 3 credits)
CUL 112 - Nutrition for Foodservice Credits: 3
Purchasing/Cost Control (Take 3 credits)
HRM 260 - Procurement for Hosp Credits: 3
Work Based Learning (Take 2 credits)
WBL 111 - Work-Based Learning I Credits: 1
WBL 121 - Work-Based Learning II Credits: 1
Other Major Requirements (20 credits)
CIS 111 - Basic PC Literacy Credits: 2
CUL 130 - Menu Design Credits: 2
CUL 150 - Food Science Credits: 2
HRM 220 - Cost Control-Food & Bev Credits: 3
WBL 115 - Work-Based Learning Seminar I Credits: 1
Culinary Electives I (Take 5 credits)
CUL 230 - Global Cuisines Credits: 5
CUL 245 - Contemporary Cuisines Credits: 5
CUL 250 - Classical Cuisine Credits: 5
Culinary Electives II (Take 5 credits)
CUL 214 - Wine Appreciation Credits: 2
CUL 260 - Baking II Credits: 3
CUL 270 - Garde Manger II Credits: 3
CUL 275 - Catering Cuisine Credits: 5
CUL 280 - Pastry & Confections Credits: 3
CUL 283 - Farm-To-Table Credits: 5
CUL 285 - Competition Fundamentals Credits: 3
HRM 225 - Beverage Management Credits: 3
HRM 228 - Mixology Credits: 3
Other Required Course (1 Credit)
WBL 110 - World of Work Credits: 1
