A QUICK INTRO
The Culinary Technology curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.
WHAT YOU STUDY
Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, basic garde manger skills, American/international cuisines, food production and hospitality supervision.
WHAT YOU CAN DO
Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef. American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous chef, executive chef or food service manager.
YOU SHOULD KNOW
In order to make an informed decision about a program of study and future career, please review the nonacademic abilities and characteristics required to meet the essential functions of this program: Culinary Arts Technical Standards.
COURSE INFORMATION
Click on title for course description. For your convenience, the following listing includes only credit hours for each course. For a comprehensive listing of classroom, lab and clinical hours for each course, click on this PDF.
FALL SEMESTER 1
| Prefix | No. | Title | Credit |
| ACA | 111 | College Student Success | 1 |
| CIS | 110 | Intro to Computers | 3 |
| CUL | 110 | Sanitation & Safety | 2 |
| CUL | 112 | Nutrition for Foodservice | 3 |
| CUL | 140 | Culinary Skills I | 5 |
| CUL | 160 | Baking I | 3 |
| Totals | 17 |
SPRING SEMESTER 1
| CUL | 170 | Garde Manger | 3 |
| CUL | 240 | Culinary Skills II | 5 |
| CUL | 260 | Baking II | 3 |
| Choose one of the following: | |||
| ENG | 110 | Freshman Composition | 3 |
| ENG | 111 | Writing & Inquiry | 3 |
| Choose one of the following: | |||
| MAT | 110 | Mathematical Measurement & Literacy | 3 |
| MAT | 143 | Quantitative Literacy | 3 |
| Totals | 17 | ||
SUMMER SEMESTER
| Choose one of the following: | |||
| WBL | 112 | Work-Based Learning I or | 2 |
| WBL | 111 | Work-Based Learning I and | 1 |
| WBL | 121 | Work-Based Learning II | 1 |
| Totals | 2 | ||
FALL SEMESTER 2
| CUL | 135 | Food & Beverage Service | 2 |
| CUL | 135A | Food & Beverage Service Lab | 1 |
| CUL | 283 | Farm to Table | 5 |
| HRM | 220 | Cost Control-Food & Beverage | 3 |
| Choose one of the following: | |||
| BUS | 139 | Entrepreneurship | 3 |
| HRM | 140 | Legal Issues | 3 |
| Choose one of the following: | |||
| COM | 120 | Intro to Interpersonal Communication | 3 |
| ENG | 114 | Professional Research and Reporting | 3 |
| Totals | 17 | ||
SPRING SEMESTER 2
| CUL | 250 | Classical Cuisine | 5 |
| HRM | 110 | Intro to Hospitality | 3 |
| HRM | 245 | Human Resource Management - Hospitality | 3 |
| Choose one of the following: | |||
| PSY | 118 | Interpersonal Psychology | 3 |
| PSY | 150 | General Psychology | 3 |
| Choose one of the following: | |||
| COM | 140 | Intro to Intercultural Communication | 3 |
| HUM | 230 | Leadership Development | 3 |
| Totals | 17 | ||
Click on title for course description. For your convenience, the following listing includes only credit hours for each course. For a comprehensive listing of classroom, lab and clinical hours for each course, click on this PDF.
FALL SEMESTER 1
| Prefix | No. | Title | Credit |
| ACA | 111 | College Student Success | 1 |
| CIS | 110 | Intro to Computers | 3 |
| CUL | 110 | Sanitation & Safety | 2 |
| CUL | 112 | Nutrition for Foodservice | 3 |
| CUL | 140 | Culinary Skills I | 5 |
| CUL | 160 | Baking I | 3 |
| Totals | 17 |
SPRING SEMESTER 1
| CUL | 170 | Garde Manger | 3 |
| CUL | 240 | Culinary Skills II | 5 |
| HRM | 245 | Human Resource Mgmt - Hosp. | 3 |
| Choose one of the following: | |||
| ENG | 110 | Freshman Composition | 3 |
| ENG | 111 | Writing & Inquiry | 3 |
| Choose one of the following: | |||
| ENG | 114 | Professional Research & Reporting | 3 |
| COM | 140 | Intro to Intercultural Communication | 3 |
| HUM | 230 | Leadership Development | 3 |
| MAT | 110 | Mathematical Measurement & Literacy | 3 |
| MAT | 143 | Quantitative Literacy | 3 |
| PSY | 118 | Interpersonal Psychology | 3 |
| PSY | 150 | General Psychology | 3 |
| Totals | 17 | ||
SUMMER SEMESTER
| Choose one of the following: | |||
| WBL | 112 | Work-Based Learning I or | 2 |
| WBL | 111 | Work-Based Learning I and | 1 |
| WBL | 121 | Work-Based Learning II | 1 |
| Totals | 2 | ||
Note: ENG 110, MAT 110 & PSY 118 do not tranfer to a 4 year university.
Click on title for course description. For your convenience, the following listing includes only credit hours for each course. For a comprehensive listing of classroom, lab and clinical hours for each course, click on this PDF.
| Prefix | No. | Title | Credit |
| CUL | 110 | Sanitation & Safety | 2 |
| CUL | 112 | Nutrition for Foodservice | 3 |
| CUL | 140 | Culinary Skills I | 5 |
| CUL | 160 | Baking I | 3 |
| Totals | 13 |
This certificate is also offered to high school students through the Career & College Promise initiative.
Click on title for course description. For your convenience, the following listing includes only credit hours for each course. For a comprehensive listing of classroom, lab and clinical hours for each course, click on this PDF.
| Prefix | No. | Title | Credit |
| HRM | 140 | Legal Issues | 3 |
| HRM | 220 | Cost Control-Food & Beverage | 3 |
| HRM | 110 | Intro to Hospitality | 3 |
| HRM | 245 | Human Resource Management | 3 |
| Totals | 12 |
This certificate is also offered to high school students through the Career & College Promise initiative.
