Culinary Arts Course Requirements
Associate in Science Degree
FIRST YEAR |
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| Fall Semseter | CL | LAB | CR | ||
| LCUL1460 | Bakery Production | 1 | 4 | 3 | |
| LCUL1510 | Culinary Fundamentals | 1 | 6 | 3 | |
| LCUL1520 | Sanitation & Safety | 3 | 0 | 3 | |
| LENG1200 | College Composition | 3 | 0 | 3 | |
| LHOS1140 | Dining Room Management I | 0 | 6 | 3 | |
| Totals | 8 | 16 | 15 | ||
| Spring Semester | CL | LAB | CR | ||
| LCUL1590 | Cost Control | 3 | 0 | 3 | |
| LCUL1580 | Restaurant Facility & Menu Design | 3 | 0 | 3 | |
| LHOS1130 | Introduction to Worldwide Cuisine | 1 | 6 | 3 | |
| Hospitality | 1 | 0 | 1 | ||
| Liberal Arts | 3 | 0 | 3 | ||
| Mathematics | 3 | 0 | 3 | ||
| Totals | 14 | 6 | 16 | ||
| Summer Semester | CL | LAB | CR | ||
| LCUL2320 | Culinary Co-operative Education | 0 | 9 | 3 | |
| (300 hours required) | |||||
| Liberal Arts | 3 | 0 | 3 | ||
| Totals | 3 | 9 | 6 | ||
Total Credits for Year = 37 |
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SECOND YEAR |
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| Fall Semseter | CL | LAB | CR | ||
| LCUL2530 | Introduction to Garde Manger | 1 | 6 | 3 | |
| LCUL2540 | Classical Cuisine | 1 | 6 | 3 | |
| LHOS2220 | Quantity Food Purchasing | 3 | 0 | 3 | |
| LSCI1290 | Nutrition for Health and Fitness | 3 | 0 | 3 | |
| LSOC2250 | Critical Thinking and Decision Making | 3 | 0 | 3 | |
| Totals | 11 | 12 | 15 | ||
| Spring Semseter | CL | LAB | CR | ||
| LCUL1470 | Hot and Cold Plated Desserts | 1 | 4 | 3 | |
| LCUL2550 | Italian Cuisine | 1 | 6 | 3 | |
| LCUL2560 | U.S. Regional & Infusion Cuisine | 1 | 6 | 3 | |
| English | 3 | 0 | 3 | ||
| Humanities/Fine Arts | |||||
| Forein Language | 3 | 0 | 3 | ||
| Totals | 9 | 16 | 15 | ||
| Total Credits for Year = 30 | |||||
| Total for A.S. Degree = 67 | |||||
