Culinary Arts Associate Course Requirements, 2018

Associate in Applied Science Course Hours Per Week
Semester
Class
Lab
Credit
FIRST SEMESTER (Fall)
ACA-115 Success & Study Skills 0 2 1
CUL-110 Sanitation & Safety 2 0 2
CUL-110A Sanitation & Safety Lab 0 2 1
CUL-140 Culinary Skills I 2 6 5
CUL-160 Baking I 1 4 3
ENG-111 Writing and Inquiry 3 0 3
8 14 15
SECOND SEMESTER (Spring)
CUL-135 Food & Beverage Service 2 0 2
CUL-135A Food & Beverage Serv Lab 0 2 1
CUL-240 Culinary Skills II 1 8 5
ENG-112 Writing/Research in the Disc or
   ENG-114    Prof Research & Reporting 3 0 3
MAT-110 Math Measurement & Literacy (or higher) *** *** 3-4
*** Humanities/Fine Arts Elective 3 0 3
*** *** 17-18
THIRD SEMESTER (Summer)
CUL-170 Garde Manger I 1 4 3
*** Social/Behavioral Science Elective 3 0 3
4 4 6
FOURTH SEMESTER (Fall)
CUL-230 Global Cuisines 1 8 5
CUL-260 Baking II 1 4 3
HRM-140 Legal Issues-Hospitality 3 0 3
HRM-245 Human Resource Mgmt-Hosp 3 0 3
WBL-111 Work-Based Learning I or
   Take WBL-112 Spring ONLY 0 *** 0-1
8 *** 14-15
FIFTH SEMESTER (Spring)
CUL-112 Nutrition for Foodservice 3 0 3
CUL-120 Purchasing 2 0 2
CUL-214 Wine Appreciation 1 2 2
CUL-245 Contemporary Cuisines 1 8 5
WBL-112 Work-Based Learning I or
   WBL-121    Work-Based Learning II 0 *** 1-2
7 *** 13-14
Total Required Minimum Semester Hours Credit
66