A55150 - Culinary Arts

Fall I

• CUL 110 - Sanitation & Safety Credits: 2

• CUL 140 - Culinary Skills I Credits: 5

• CUL 150 - Food Science Credits: 2

• CUL 160 - Baking I Credits: 3

• Nutrition Elective Credits: 3

Spring I

• CUL 170 - Garde Manger I Credits: 3

• CUL 240 - Culinary Skills II Credits: 5

• ENG 111 - Writing and Inquiry Credits: 3

• Social /Behavioral Science Elective Credits: 3

Summer I

• Communications Elective Credits: 6

• CIS 111 - Basic PC Literacy Credits: 2

• WBL 111 - Work-Based Learning I Culinary Credits: 1 or

• WBL 112 - Work-Based Learning I Credits: 2*

• WBL 115 - Work- Based Learning Seminar I Credits: 1

• Natural Science/Math Elective Credits: 3

Fall II

• HRM 220 - Cost Control-Food & Bev Credits: 3

• HRM 260 - Procurement for Hosp Credits: 3

• HRM 124 - Guest Service Management Credits: 3

• WBL 110 - World of Work Credits: 1

• Culinary Arts Elective I

Spring II

• CUL 130 - Menu Design Credits: 2

• HRM 245 - Human Resource Mgmt-Hosp Credits: 3

• WBL 121 - Work-Based Learning II Credits: 1 *

• WBL 125 - Work-Based Learning Seminar II Credits: 1

• Culinary Arts Elective II

• Humanities/Fine Arts Elective Credits: 3

Note: Students may take WBL 112K (320 hrs) in lieu of taking WBL 111K (160 hrs) & WBL 121K (160 hrs)