Culinary Arts Option
Course Title Course Number Semester Taken Credits Prerequisites
GENERAL EDUCATION COURSES
College Writing I ENG111 3 ENG095 or placement and ESL098 or RDG095 or placement
College Writing II ENG112 3 ENG111
Individual and Society From Area 2 3
World View From Area 3 satisfied by program
Topics in Career Math MAT100 satisfies Area 4 requirement 3 MAT093 or placement and ESL098 or RDG095 or placement
Nutrition Science/Lab BIO115 satisfies Area 5 requirement 4 ENG095 and MAT093 or placement and ESL098 or RDG095 or placement
Humanities From Area 6 satisfied by program
Culinary Arts Seminar CUL101 satisfies LCS requirements 3
CONCENTRATION COURSES
Food Service Sanitation and Skills CUL111 3
Introduction to Culinary Arts CUL115 Fall 4 co-req CUL125
Principles of Baking CUL125 Fall 4 co-req CUL115
Café and Bistro Cuisine CUL135 Spring 4 CUL115 and CUL125;co-req CUL145
Advanced Desserts and Pastries CUL145 Spring 4 CUL115 and Cul125
Menu Design and Purchasing CUL211 3 CUL135 and CUL145
Essentials of Food Production CUL215 Fall 4 CUL135 and CUL145; co-req CUL225
Essentials of Dining Service CUL225 Fall 4 CUL135 and CUL145; co-req CUL215
Advanced and Ethnic Food Production CUL235 Spring 4 CUL215 and CUL225
Food and Beverage Operations CUL245 Spring 4 CUL215 and CUL225
Culinary Arts Internship CUL299 Summer 3 Chair approval
Hospitality Law HRT117 3
Total Credits 63

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The mission of the Culinary Arts Program is to be a leader in Hospitality and Culinary Arts education and to develop future leaders for the Hospitality and Food Service industries. The Culinary Arts Program provides education for entry level careers in Restaurant Management, Food Service Management, and Culinary Arts. In addition, preparation for transfer to four-year, higher education programs and opportunities for professional development will be provided. Students will develop technological, communicative, critical thinking, quantitative, and human relation skills.

Option Overview

The Culinary Arts Option prepares students with an intensive, practical application of skills and decision making demanded by the culinary arts profession. The program provides a hands-on curriculum interwoven with operational procedures found in most food production and service venues. Students participate in the operation of a restaurant on campus and in an internship experience. The curriculum is based on American Culinary Federation standards.

Career Outlook

Graduates of this program qualify for a variety of positions in hotels, restaurants, and resorts. Typically, these positions are in food production, shift supervision, and kitchen management. Students also qualify to transfer to four-year colleges or universities to pursue bachelor’s degrees.

Upon Completion of this Concentration Graduates will be able to:

  • Demonstrate practiced and acquired technical skills in the usage of tools and equipment found in a typical food service/ food production setting.
  • Demonstrate necessary administrative skills common to basic cost control and planning methods found in a typical commercial food service/food production setting.
  • Demonstrate conceptual skills acquired through course work relative to planning a successful restaurant operation.