Culinary Arts Associate Degree Course Requirements, 2021

Course Hours Per Week
Semester
A55150
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
MAT-110 Math Measurement & Literacy (or higher) *** *** 3-4
*** *** 15-16
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-111 Writing and Inquiry 3 0 3
*** Humanities/Fine Arts Elective 3 0 3
*** Technical Elective *** *** 2-4
*** *** 16-18
THIRD SEMESTER (Summer)
CUL-130 Menu Design 2 0 2
CUL-170 Garde Manger I 1 4 3
*** Social/Behavioral Science Elective 3 0 3
6 4 8
FOURTH SEMESTER (Fall)
CUL-214 Wine Appreciation 1 2 2
CUL-230 Global Cuisines 1 8 5
CUL-260 Baking II 1 4 3
ENG-112 Writing/Research in the Disc or
   ENG-114    Prof Research & Reporting 3 0 3
WBL-111 Work-Based Learning I or
   Take WBL-112 Spring ONLY 0 *** 0-1
9 *** 13-14
FIFTH SEMESTER (Spring)
CUL-112 Nutrition for Foodservice 3 0 3
CUL-120 Purchasing 2 0 2
CUL-283 Farm-To-Table 2 6 5
HRM-245 Human Resource Mgmt-Hosp 3 0 3
WBL-112 Work-Based Learning I or
   WBL-121    Work-Based Learning II 0 *** 1-2
10 *** 14-15
Total Required Minimum Semester Hours Credit
67
Technical Electives:
ACC-115 College Accounting 3 2 4
ACC-120 Prin of Financial Accounting 3 2 4
BPA-150 Artisan & Specialty Bread 1 6 4
BUS-115 Business Law 3 0 3
BUS-121 Business Math 3 0 3
BUS-139 Entrepreneurship I 3 0 3
BUS-230 Small Business Management 3 0 3
HOR-142 Fruit & Vegetable Prod 1 2 2