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Culinary Arts

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.

 

WHAT YOU CAN EARN

For more information about this field, including salary and career pathways, check out this link on our Career Coach assessment tool.

 

Transfer Agreements

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
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

ACC 120 Principles of Financial Accounting 4
CUL 135 Food & Beverage Service 2
CUL 135A Food & Beverage Service Lab 1
CUL  230 Global Cuisines 5
ENG 114 Professional Research and Reporting 3
HRM 245 Human Resource Management - Hospitality 3
    Totals 18

 

SPRING SEMESTER 2

BUS 230 Small Business Management 3
CUL 120 Purchasing 2
CUL 250 Classical Cuisine 5
PSY 150 General Psychology 3
Choose one of the following:
COM 140 Intro to Intercultural Communication 3
HUM 230 Leadership Development 3
    Totals 16

 

 

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 135 Food and Beverage Service 2
CUL  135A Food and Beverage Service Lab 1
CUL 140 Culinary Skills I 5
CUL 160 Baking I 3
    Totals 16
Ceretta Davis
Culinary Arts Program Coordinator/Instructor

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