Hybrid Schedule – Schedule for classes may vary based on enrolled semester
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.
Freshman Year
| First Semester | Hours | Second Semester | Hours | |
|---|---|---|---|---|
| CHEF 1305 Sanitation and Safety | 3 | LEAD 1100 Workforce Development with Critical Thinking | 1 | |
| CHEF 1401 Basic Food Preparation | 4 | CHEF 2301 Intermediate Food Preparation | 3 | |
| HAMG 1221 Introduction to Hospitality Industry | 2 | CHEF 1310 Garde Manger | 3 | |
| RSTO 1313 Hospitality Supervision | 3 | CHEF 1214 A La Carte Cooking | 2 | |
| RSTO 1325 Purchasing for Hospitality Operations | 3 | PSTR 1301 Fundamentals of Baking | 3 | |
| Total | 15 | Total | 12 |
| Third Semester | Hours | |||
|---|---|---|---|---|
| CHEF 1345 International Cuisine | 3 | |||
IFWA 2346 Quantity Procedures | 3 | Culinary Arts AAS degree plan continued on next page. | ||
| 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 | Second Semester | Hours | |
|---|---|---|---|---|
| ENGL 1301 (core) Composition I | 3 | Social Science Elective (core) | 3 | |
| SPCH 1315 (core) Public Speaking | 3 | College-level Math or Natural Science (core) | 3 | |
| BCIS 1305 or EDUC 1300 (core) Business Computer Applications or Learning Framework | 3 | Visual Performing Arts Course (core) | 3 | |
| Total | 9 | Total Culinary Arts AAS Total | 9 60 |