Culinary Arts
Course Requirements
| Course # |
Course Title |
Crs |
| CUL 101 |
Culinary Safety - Sanitation |
3 |
| CUL 102 |
Introduction to Food Industry |
4 |
| CUL 103 |
Knife Skills I |
3 |
| CUL 104 |
Boucher |
3 |
| CUL 105 |
Cost Control |
3 |
| CUL 106 |
Nutrition |
3 |
| CUL 107 |
Saucier I |
3 |
| CUL 108 |
Saucier II |
3 |
| CUL 109 |
Entremetier I |
3 |
| CUL 110 |
Moist Heat Cooking Methods |
3 |
| CUL 111 |
Dry Heat Cooking Methods |
3 |
| CUL 112 |
American Regional Cooking |
3 |
| CUL 113 |
International Cooking |
3 |
| CUL 114 |
Delicatessen I |
3 |
| CUL 115 |
Delicatessen II |
3 |
| CUL 116 |
Garde Manger I |
3 |
| CUL 117 |
Garde Manger II |
3 |
| CUL 118 |
Breakfast Cookery |
3 |
| CUL 119 |
Bakery Basics |
3 |
| CUL 120 |
Purchasing and Receiving |
3 |
| CUL 121 |
Dining Room Service |
3 |
| CUL 122 |
Wine Appreciation |
1 |
| CUL 123 |
Entremetier II |
2 |
| CUL 124 |
Fry Station |
3 |
| CUL 125 |
Saute Station |
3 |
| CUL 126 |
Broiler Station |
3 |
| CUL 127 |
Lead Line |
3 |
| CUL 128 |
Pantry |
2 |
| CUL 129 |
Advanced Techniques - Practical |
3 |
| CUL 130 |
Sous Chef |
3 |
| CUL 131 |
Capstone |
1 |
| CUL 160 |
Culinary Mathematics |
3 |
| CUL 170 |
Industry Communications - Job Search |
3 |
| CUL 180 |
Human Relations - Life Skills |
3 |
| CUL 190 |
Cooperative/Internship Work Experience |
6 |
| |
Total |
103 |
General Education Course Requirements for AAS Degree
| Course # |
Course Title |
Crs |
| CMST& 101 |
Speech Communication |
5 |
| MATH 101 |
Applied Mathematics for Business and Industry |
5 |
| ENGL 100 |
Applied Composition or |
|
| ENGL& 101 |
English Composition |
5 |
| PSYC& 100 |
General Psychology |
5 |
| |
Total |
20 |
General Education Course Requirements for AAS-T Degree
| Course # |
Course Title |
Crs |
| CMST& 101 |
Speech Communication |
5 |
| MATH& 146 |
Introduction to Statistics |
5 |
| ENGL& 101 |
English Composition |
5 |
| PSYC& 100 |
General Psychology |
5 |
| |
Total |
20 |
<< Back <<
|