Culinary Arts
CUL-100 CUL-105 CUL-110 CUL-115 CUL-120 CUL-140 CUL-190 CUL-200 CUL-205 CUL-255 CUL-270 HOS-105 - ENG-101 ENG-103 NS-115 CSC-135 -World Language -Mathematics -DEISJ - HPE-111 CSC-136 CSC-134 COM-100 COM-110 -US History -World History ENG-101 CUL-100 CUL-105 CUL-120 CUL-140 HOS-105 HPE-111 CSC-134 CSC-135 - ENG-103 CSC-136 CUL-110 CUL-115 CUL-190 NS-115 -World Language - CUL-200 CUL-205 CUL-255 -Mathematics - - COM-100 COM-110 CUL-270 -DEISJ - - -US History -World History Culinary Arts Associate in Applied Science (A.A.S.)
Courses
- COM-100 — Human Communication
- COM-110 — Public Speaking
- CSC-134 — Core Word
- CSC-135 — Core Excel
- CSC-136 — PowerPoint
- CUL-100 — Culinary Fundamentals
- CUL-105 — Culinary Fundamentals Lab
- CUL-110 — Intermediate Culinary Applications
- CUL-115 — Intermediate Culinary Applications Lab
- CUL-120 — Foodservice Sanitation
- CUL-140 — Beverage Fundamentals
- CUL-190 — Food and Beverage Cost Controls
- CUL-200 — Garde Manger and International Cuisine
- CUL-205 — Garde Manger Lab
- CUL-255 — Culinary Restaurant Practicum
- CUL-270 — Hospitality Management Seminar
- ENG-101 — Composition I
- ENG-103 — Composition II
- HOS-105 — Orientation to Hospitality
- HPE-111 — First Aid and Basic Life Support
- NS-115 — Introduction to Nutrition