Programs of Study

Culinary Arts (A.O.S.)

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Culinary Arts
A.O.S. Program
Hegis Code: 5404

Total Credits: 64

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
Total Semester Credits 15
  
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 or
CUL 260 Quantity Food Production (1)
3
ENG 100 Enhanced Composition I or
ENG 101 Composition I or
ENG 108 The Craft of Composition / Honors English I (2)
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 or
CUL 255 Advanced Dining Room and Banquet Operations (1)
3
CUL 265 Culinary Seminar 3
HTL 162 Hospitality Human Resources 3
HTL 165 Facilities Planning and Design or
HTL 178 Event Planning (1)
3
Total Semester Credits 15

1. Students have the option of taking a Baking sequence OR Quantity Food Production sequence.

2. Depending on placement.