|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|
|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|
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.
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.
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.