Culinary Arts (A.O.S.)
Course Descriptions: Online or PDF
Culinary Arts
A.O.S. Program
Hegis Code: 5404
Total Credits: 63
| First Semester | Credits |
|---|---|
| CUL 101 Culinary Sanitation | 3 |
| CUL 110 Introduction to Culinary Arts | 3 |
| CUL 120 Classical French Cuisine | 3 |
| CUL 130 American Regional Cuisine | 3 |
| CUL 140 Baking I | 3 |
| NCC 101 Freshman Seminar: The College Experience | 1 |
| Total Semester Credits | 16 |
| Second Semester | Credits |
| CUL 210 Culinary Nutrition | 3 |
| CUL 220 International Cuisine | 3 |
| CUL 230 Garde Manger | 3 |
| CUL 250 Dining Room Service | 3 |
| HTL 190 International Wines and Beverages | 3 |
| Total Semester Credits | 15 |
| Summer | Credits |
| CUL 242 Culinary Internship | 3 |
| Total Semester Credits | 3 |
| Third Semester | Credits |
| CUL 240 Baking II | 3 |
| ENG 100 Enhanced Composition I or ENG 101 Composition I or ENG 108 The Craft of Composition / Honors English I(1) |
3 |
| HTL 171 Food and Beverage Operations | 3 |
| HTL 172 Food Services Cost Analysis | 3 |
| HTL 175 Food and Beverage Merchandising | 3 |
| Total Semester Credits | 15 |
| Fourth Semester | Credits |
| BUS 111 Entrepreneurship | 3 |
| CUL 245 Commercial Baking | 3 |
| CUL 265 Culinary Seminar | 3 |
| HTL 162 Hospitality Human Resources | 3 |
| HTL 165 Facilities Planning and Design | 3 |
| Total Semester Credits | 15 |
- Depending on placement
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