This program follows a structured schedule, Monday – Friday from 8 AM to 3 PM.
The Culinary Arts program provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine, as well as an introduction to baking and pastries and garde manger. Managerial skills taught are purchasing, menu management, front-of-house operations, marketing/sales, hospitality supervision, nutrition, and leadership.
Resources
Freshman Year
| First Semester | Hours |
| CHEF 1305 Sanitation and Safety | 3 |
| CHEF 1401 Basic Food Preparation | 4 |
| HAMG 1221 Introduction to Hospitality Industry | 2 |
| RSTO 1313 Hospitality Supervision | 3 |
| RSTO 1325 Purchasing for Hospitality Operations | 3 |
| Total | 15 |
| Second Semester | Hours |
| LEAD 1100 Workforce Development with Critical Thinking | 1 |
| CHEF 2301 Intermediate Food Preparation | 3 |
| CHEF 1310 Garde Manger | 3 |
| CHEF 1214 A La Carte Cooking | 2 |
| PSTR 1301 Fundamentals of Baking | 3 |
| Total | 12 |
| Third Semester | Hours |
| CHEF 1345 International Cuisine | 3 |
| IFWA 2346 Quantity Procedures | 3 |
| RSTO 1221 Menu Management | 2 |
| DITA 1300 Dietary Manager I | 3 |
| CHEF 1480 Cooperative Education – Culinary Arts/Chef Training | 4 |
| Total | 15 |
Sophomore Year
| First Semester | Hours |
| ENGL 1301 (core)Composition I | 3 |
| SPCH 1315 (core) Public Speaking | 3 |
| BCIS 1305 or EDUC 1300 (core) Business Computer Applications or Learning Framework | 3 |
| Total | 9 |
| Second Semester | Hours |
| Social Science Elective (core) | 3 |
| College-level Math or Natural Science (core) | 3 |
| Visual Performing Arts Course (core) | 3 |
| Total Culinary Arts AAS Total | 9 60 |