Culinary Arts, Associate in Applied Science

Courses

First Semester

COLS101	College Success	1 credits
CULA104	Kitchen Foundations	3 credits
CULA112	Culinary Skill Development	3 credits
CULA110	Introduction to Baking and Pastry	3 credits
ENGL101	English I	3 credits
MATH103	Technical Mathematics	3 credits
	OR
MATH120	Nature of Mathematics	3 credits
Total Credit Hours:		16

Second Semester

CULA118	Advanced Culinary Skills	3 credits
CULA137	Culinary Operations	3 credits
CULA225	Global Cuisines – Americas and Asia	3 credits
	Social Science Transfer Elective (SIT or SSHB) +	3 credits
ENGL151R	English II	3 credits
CISC101	Introduction to Information Technology	3 credits
Total Credit Hours:		18

Third Semester

CULA230	Global Cuisines - Europe	3 credits
CULA145	Restaurant Operations	6 credits
CULA123	Menu Planning and Food and Beverage Cost Control	3 credits
COMM101	Introduction to Communication	3 credits
	Elective *	3 credits
Total Credit Hours:		18

Fourth Semester

CULA275	Capstone – Plating and Fine Dining	3 credits
CULA245G	Culinary Arts Management Practicum	3 credits
HOSP212	Hospitality Financial Reporting	3 credits
MDLA	Modern Language (MDLA) Elective	3 credits
PSYC103	Introduction to Psychology	3 credits
Total Credit Hours:		15

Total Credit Hours: 67

*Recommended Elective:

• HOSP111
• HOSP201
• HOSP215

+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:

• FDST110
• FDST201
• GEOG101
• GLBL130
• SOCA102

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.