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Culinary Technology Degree |
CULINARY TECHNOLOGY (A55200)
Associate in Applied Science Degree Program
The Culinary Technology curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.
Course offerings emphasize practical application, a strong theoretical knowledge base and professionalism, and provide the critical competencies to successfully meet industry demands. Courses also include sanitation, food-beverage service and control, baking, garde manger,American/international cuisines, food production, and hospitality supervision.
Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef. With experience, graduates may advance to positions such as sous-chef, executive chef, or food service manager. | | | Course
Hours | Per
Week | Semester
Hours | | Click on the course number for the course description. | Class | Lab | Credit | | First Semester (Fall) | | ACA 115 |
Success & Study Skills | 0 | 2 | 1 | | CUL 110 |
Sanitation and Safety | 2 | 0 | 2 | | CUL 110A |
Sanitation and Safety Lab | 0 | 2 | 1 | | CUL 140 |
Basic Culinary Skills | 2 | 6 | 5 | | CUL 160 |
Baking I | 1 | 4 | 3 | | ENG 111 |
Expository Writing | 3 | 0 | 3 |
HRM 110 |
Introduction to Hospitality |
2 |
0 |
2 |
| | |
10 | 14 |
17 |
| Second Semester (Spring) | | CUL 135 |
Food and Beverage Service | 2 | 0 | 2 | | CUL 135A |
Food and Beverage Service Lab | 0 | 2 | 1 | | CUL 170 |
Garde Manger I | 1 | 4 | 3 | | CUL 240 |
Advanced Culinary Skills | 1 | 8 | 5 | | MAT 115 |
Mathematical Models (or higher) | 2 | 2 | 3 |
| *** |
Humanities/Fine Arts Elective |
3 |
0 |
3 |
| | | 9 | 16 | 17 | | Third Semester (Summer) | | ENG 112 |
Argument Based Research (or higher) or |
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| ENG 114 |
Prof. Research & Reporting |
3 |
0 |
3 |
| *** | Social/Behavioral Sciences Elective | 3 | 0 | 3 | | | | 6 | 0 | 6 | | Fourth Semester (Fall) |
| COE 112 | CUL Co-op Work Experience I | 0 |
20 |
2 |
| COE 115 | CUL Work Exp. Seminar I | 1 | 0 | 1 | | CUL 125 |
Hospitality Information Systems | 1 | 2 | 2 | | CUL 180 |
Int'l & American Regional Cuisine | 1 | 8 | 5 | | CUL 214 |
Wine Appreciation | 1 | 2 | 2 | | CUL 260 |
Baking II | 1 | 4 | 3 |
HRM 245 |
Hospitality Human Resource Mgt. |
3 |
0 |
3 |
| *** |
Elective Option (See note below) |
*** |
*** |
3 |
| | |
*** |
*** |
21 |
| Fifth Semester (Spring) | | CUL 112 |
Nutrition for Foodservice | 3 | 0 | 3 | | CUL 120 |
Purchasing | 2 | 0 | 2 | | CUL 250 |
Classical Cuisine | 1 | 8 | 5 | | HRM 220 |
Food and Beverage Controls | 3 | 0 | 3 |
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9 |
8 |
13 |
| Total Required Minimum Semester Hours: |
74 |
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***Elective Option. Select one of the courses Below: |
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| CUL 285 |
Competition Fundamentals |
1 |
4 |
3 |
| HRM 140 |
Hospitality Tourism Law |
3 |
0 |
3 |
| NOTE: CUL 285 will be offered over both the fourth and fifth semesters of the program. If HRM 140 is selected, it will be taken fifth semester. |
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| Last Updated: 5/7/2008 |
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