academics

Culinary

Culinary Arts

DESCRIPTION

This two-year program prepares students for entry to mid-level employment in a variety of culinary venues.  It combines a foundation of culinary and management skills the industry demands.  The curriculum incorporates opportunities to learn and work in a student-operated restaurant.  Summer employment in culinary complements the learning experience.  These workplace opportunities provide the student with hands-on knowledge and the benefit of work experience.

CULINARY ARTS DEGREE

 

First Year
Fall Semester

     
Course Number Title Lecture Lab Credits
CULA1460L Bakery Production 1 4 3
CULA1510L Culinary Fundamentals 1 6 3
CULA1520L Sanitation & Safety  3 0 3
ENGL1200L College Composition 3 0 3
HOS1140L Dining Room Management I 0 6 3
ESNT1200L College Essentials 1 0 1
  Total 9 16 16
 

First Year
Spring Semester

     
Course Number Title Lecture Lab Credits
CULA1580L Restaurant Facility & Menu Design 3 0 3
CULA1590L Cost Control 3 0 3
HOS1130L Introduction to Worldwide Cuisine 1 6 3
SOSC2310L Microeconomics 3 0 3
  Hospitality Elective 1 0 1
  Liberal Arts Elective 3 0 3
  Mathematics Elective 3 0 3
  Total 17 6 19
 

First Year
Summer Semester

     
Course Number Title Lecture Lab Credits
CULA2320L Culinary Co-operative Education (300 hours required) 0 9 3
  Culinary Fundamentals 3 0 3
  Total 3 9 6
 

Second Year
Fall Semester

     
Course Number Title Lecture Lab Credits
CULA2530L Introduction to Garde Manger 1 6 3
CULA2540L Classical Cuisine 1 6 3
HOS2220L Quantity Food Purchasing 3 0 3
BIOL1290L Nutrition for Health and Fitness 3 0 3
  Social Science Elective 3 0 3
  Total 11 12 15
 

Second Year
Spring Semester

     
Course Number Title Lecture Lab Credits
CULA1470L Hot and Cold Plated Desserts 1 4 3
CULA2550L Italian Cuisine 1 6 3
CULA2560L U.S. Regional & Infusion Cuisine 1 6 3
  English Elective 3 0 3
  Humanities/Fine Arts/Foreign Language Elective 3 0 3
  Total 9 16 15

Total Credits: 66

CULINARY ARTS CERTIFICATE

Course Number Title Lecture Lab Credits
CULA1460L Bakery Production 1 4 3
CULA1510L Culinary Fundamentals 1 6 3
CULA1520L Sanitation & Safety 3 0 3
CULA2540L Classical Cuisine 1 6 3
CULA2530L Introduction to Garde Manger 1 6 3
HOS1130L Introduction to Worldwide Cuisine 1 6 3
CULA1470L Hot and Cold Plated Desserts 1 4 3
CULA2550L Italian Cuisine 1 6 3
CULA2560L U.S. Regional & Fusion Cuisine 1 6 3
ESNT1200L College Essentials 1 0 1
  Total 12 44 28

Total Credits: 28

Gainful Employment Disclosure Statement

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