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Culinary Arts, Associate in Applied Science

Courses


First Semester

COLS101College Success

1 credits

CULA104Kitchen Foundations

3 credits

CULA112Culinary Skill Development

3 credits

CULA110Introduction to Baking and Pastry

3 credits

ENGL101English I

3 credits

 

MATH103Technical Mathematics

3 credits

OR

MATH120Nature of Mathematics

3 credits

Total Credit Hours:16

Second Semester

CULA118Advanced Culinary Skills

3 credits

CULA137Culinary Operations

3 credits

CULA225Global Cuisines – Americas and Asia

3 credits

Social Science Transfer Elective (SIT or SSHB) +

3 credits

ENGL151REnglish II

3 credits

CISC101Introduction to Information Technology

3 credits

Total Credit Hours:18

Third Semester

CULA230Global Cuisines - Europe

3 credits

CULA145Restaurant Operations

6 credits

CULA123Menu Planning and Food and Beverage Cost Control

3 credits

COMM101Introduction to Communication

3 credits

Elective *

3 credits

Total Credit Hours:18

Fourth Semester

CULA275Capstone – Plating and Fine Dining

3 credits

CULA245GCulinary Arts Management Practicum

3 credits

HOSP212Hospitality Financial Reporting

3 credits

MDLA
Modern Language (MDLA) Elective

3 credits

PSYC103Introduction to Psychology

3 credits

Total Credit Hours:15

Total Credit Hours: 67

*Recommended Elective:

+For the General Education Electives, students must take three courses from the list of approved courses in at least two of the following categories: Arts & Humanities (AH); Social Science: Societies and Institutions over Time (SIT); Social Science: Scientific Study of Human Behavior (SSHB). Recommended SIT/SSHB Electives:

Students must pass each CULA course before progressing in the program.

One course must be designated Diversity and Global Awareness (D).

One General Education course must be taken in a Writing Intensive (WI) section.