Culinary Arts Associate Degree
The culinary arts program emphasizes technical and theoretical knowledge combined with the practical application of basic food preparation and service techniques, sanitation, equipment use, and safety. Upon successful completion of the program, graduates are eligible for ACF certification at the level of Certified Culinarian. The program is accredited by the American Culinary Federation Accrediting Commission.
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Quarter 1 |
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Course Number |
Course Name |
Hours |
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CUL100 |
Professionalism in Culinary Arts (provisional admission) |
3 |
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CUL110 |
Food Service Sanitation and Safety (provisional admission) |
3 |
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CUL112 |
Principles of Cooking (prerequisite or corequisite CUL110) |
5 |
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MAT196 |
Contemporary Mathematics |
(5) |
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OR |
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MAT191 |
College Algebra |
5 |
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Quarter 2 |
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Course Number |
Course Name |
Hours |
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CUL114 |
American Regional Cuisine (prerequisites 110, 112) |
5 |
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CUL116 |
Food Service Purchasing and Control (prerequisite MAT191 or MAT196) |
3 |
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CUL121 |
Baking Principles I (prerequisite 110, 112) |
5 |
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ENG191 |
Composition and Rhetoric I (provisional admission) |
5 |
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Quarter 3 |
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Course Number |
Course Name |
Hours |
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CUL122 |
Baking Principles II (prerequisite: 121) |
5 |
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CUL127 |
Banquet Preparation and Presentation (prerequisite: 112) |
4 |
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CUL130 |
Pantry, Hors d'oeuvres and Canapes (prerequisite: 114) |
5 |
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Quarter 4 |
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Course Number |
Course Name |
Hours |
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CUL129 |
Front of the House Service (prerequisite: 100, 110) |
3 |
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CUL132 |
Garde Manager (prerequisite: 114, 130) |
5 |
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CUL133 |
Food Service Leadership and Decision Making (provisional admission) |
5 |
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CUL137 |
Nutrition and Menu Development (prerequisite 100, 110, 112) |
3 |
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Quarter 5 |
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Course Number |
Course Name |
Hours |
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CUL215 |
Contemporary Cuisine I (prerequisite: 100, 110, 114) |
5 |
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CUL220 |
Contemporary Cuisine II (prerequisite: 215) |
5 |
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XXX### |
General Core Elective |
5 |
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Quarter 6 |
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Course Number |
Course Name |
Hours |
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ENG193 |
Composition and Rhetoric |
5 |
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SPC191 |
Fundamentals of Speech |
5 |
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PSY191 |
Introductory Psychology |
5 |
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SCT101 |
Computer Concepts and Applications |
3 |
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Quarter 7 |
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Course Number |
Course Name |
Hours |
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CUL203 |
Practicum/Internship (requires that all classes are complete) |
(12) |
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OR |
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CUL204 |
Restaurant and Hotel Baking |
(6) |
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AND |
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CUL205 |
International Cuisine |
(6) |
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Total Credit Hours |
142 |
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**All courses must be completed with a grade of 'C' or better. ** |
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