Culinary Arts

The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full-service restaurants, hotels, resorts, clubs, catering operations, contract foodservice, and healthcare facilities.

Courses

• ACA 122 — Transfer & Career Success. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-2.0. Work-0.0
• ART 111 — Art Appreciation. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• ART 114 — Art History Survey I. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• ART 115 — Art History Survey II. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• BUS 110 — Introduction to Business. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• BUS 137 — Principles of Management. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• BUS 153 — Human Resource Management. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• BUS 230 — Small Business Management. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• CUL 110 — Sanitation and Safety. 2.0 Credits. Class-2.0. Clinical-0.0. Lab-0.0. Work-0.0
• CUL 112 — Nutrition for Foodservice. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• CUL 130 — Menu Design. 2.0 Credits. Class-2.0. Clinical-0.0. Lab-0.0. Work-0.0
• CUL 135 — Food and Beverage Service. 2.0 Credits. Class-2.0. Clinical-0.0. Lab-0.0. Work-0.0
• CUL 135A — Food and Beverage Service Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-2.0. Work-0.0
• CUL 140 — Culinary Skills I. 5.0 Credits. Class-2.0. Clinical-0.0. Lab-6.0. Work-0.0
• CUL 140A — Culinary Skills I Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0
• CUL 150 — Food Science. 2.0 Credits. Class-1.0. Clinical-0.0. Lab-2.0. Work-0.0
• CUL 160 — Baking I. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0
• CUL 160A — Baking I Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0
• CUL 170 — Garde Manger I. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0
• CUL 170A — Garde Manger I Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0
• CUL 230 — Global Cuisines. 5.0 Credits. Class-1.0. Clinical-0.0. Lab-8.0. Work-0.0
• CUL 230A — Global Cuisines Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0
• CUL 240 — Culinary Skills II. 5.0 Credits. Class-1.0. Clinical-0.0. Lab-8.0. Work-0.0
• CUL 240A — Culinary Skills II Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0
• CUL 260 — Baking II. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0
• CUL 260A — Baking II Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0
• CUL 270 — Garde Manger II. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0
• CUL 270A — Garde Manger II Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. Work-0.0
• CUL 273 — Career Development. 1.0 Credit. Class-1.0. Clinical-0.0. Lab-0.0. Work-0.0
• CUL 283 — Farm-To-Table. 5.0 Credits. Class-2.0. Clinical-0.0. Lab-6.0. Work-0.0
• CUL 285 — Competition Fundamentals. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0
• DRA 111 — Theatre Appreciation. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• ECO 251 — Principles of Microeconomics. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• ECO 252 — Principles of Macroeconomics. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• ENG 111 — Writing and Inquiry. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• ENG 114 — Professional Research & Reporting. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• HIS 111 — World Civilizations I. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• HIS 112 — World Civilizations II. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• HIS 131 — American History I. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• HIS 132 — American History II. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• HOR 142 — Fruit & Vegetable Production. 2.0 Credits. Class-1.0. Clinical-0.0. Lab-2.0. Work-0.0
• HRM 110 — Introduction to Hospitality and Tourism. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• HRM 220 — Cost Control-Food and Beverage. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• HRM 245 — Human Resource Management-Hospitality. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• HUM 120 — Cultural Studies. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• HUM 130 — Myth in Human Culture. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• MAT 110 — Mathematical Measurement and Literacy. 3.0 Credits. Class-2.0. Clinical-0.0. Lab-2.0. Work-0.0
• MAT 121 — Algebra/Trigonometry I. 3.0 Credits. Class-2.0. Clinical-0.0. Lab-2.0. Work-0.0
• MAT 143 — Quantitative Literacy. 3.0 Credits. Class-2.0. Clinical-0.0. Lab-2.0. Work-0.0
• MAT 152 — Statistical Methods I. 4.0 Credits. Class-3.0. Clinical-0.0. Lab-2.0. Work-0.0
• MAT 171 — Precalculus Algebra. 4.0 Credits. Class-3.0. Clinical-0.0. Lab-2.0. Work-0.0
• MUS 110 — Music Appreciation. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• MUS 112 — Introduction to Jazz. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• POL 120 — American Government. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• PSY 150 — General Psychology. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• REL 110 — World Religions. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• SOC 210 — Introduction to Sociology. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
• SST 110 — Introduction to Sustainability. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

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