Culinary Arts: Curriculum

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Course Requirements

Course #	Course Title	Hrs	Crs
CUL 101	Culinary Safety - Sanitation	36	3
CUL 102	Introduction to Food Industry	60	4
CUL 103	Knife Skills I	60	3
CUL 104	Boucher	60	3
CUL 105	Cost Control	36	3
CUL 106	Nutrition	36	3
CUL 107	Saucier I	60	3
CUL 108	Saucier II	60	3
CUL 109	Entremetier I	60	3
CUL 110	Moist Heat Cooking Methods	60	3
CUL 111	Dry Heat Cooking Methods	60	3
CUL 112	American Regional Cooking	60	3
CUL 113	International Cooking	60	3
CUL 114	Delicatessen I	60	3
CUL 115	Delicatessen II	60	3
CUL 116	Garde Manger I	60	3
CUL 117	Garde Manger II	60	3
CUL 118	Breakfast Cookery	60	3
CUL 119	Bakery Basics	60	3
CUL 120	Purchasing and Receiving	60	3
CUL 121	Dining Room Service	60	3
CUL 122	Wine Appreciation	12	1
CUL 123	Entremetier II	36	2
CUL 124	Fry Station	60	3
CUL 125	Saute Station	60	3
CUL 126	Broiler Station	60	3
CUL 127	Lead Line	60	3
CUL 128	Pantry	36	2
CUL 129	Advanced Techniques - Practical	60	3
CUL 130	Sous Chef	60	3
CUL 131	Capstone	24	1
CUL 160	Culinary Mathematics	36	3
CUL 170	Industry Communications - Job Search	36	3
CUL 180	Human Relations - Life Skills	36	3
CUL 190	Cooperative/Internship Work Experience	216	6
	Total	1980	103

General Education Course Requirements for AAS Degree

Course #	Course Title	Hrs	Crs
CMST& 101	Speech Communication	60	5
MATH 101	Applied Mathematics for Business and Industry	72	5
ENGL 100	Applied Composition or
ENGL& 101	English Composition	60	5
PSYC& 100	General Psychology	60	5
	Total	252	20

General Education Course Requirements for AAS-T Degree

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