Culinary Arts, AS (CULI-AS)
The Culinary Arts associate degree program will give students the knowledge, tools, and skills necessary to be successful in the food service industry. Students will also take general education courses to improve employability, job performance and course transferability to another college or university.
Courses
- BIO1011 — Introduction to Nutrition
- CCS1001 — College & Career Success
- ENG1010 — Composition
- HOSP1100 — Introduction to the Hospitality Industry
- HOSP1101 — Principles of Food Preparation
- HOSP1103 — Principles of Baking I
- HOSP1107 — Icing Artistry I
- HOSP1109 — Food Safety Certification
- HOSP1135 — Service Management
- HOSP1212 — Advanced Food Preparation
- HOSP1215 — Principles of Baking II
- HOSP2111 — Food & Beverage Cost Control
- HOSP2201 — International Foods
- HOSP2210 — Catering Management
- HOSP2216 — Artisan Bread
- HOSP2225 — Principles of Baking III: Chocolates and Confections
- HOSP2230 — Sustainable Food Service Management
- HOSP2290 — Classical Cuisine
- HOSP2294 — Cooperative Education/Work Experience
- MATH1001 — Quantitative Literacy
- NTRN1002 — Nutrition I: Principles of Nutrition