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
| 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 |
| 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 | ||
| 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 | ||
| 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 | ||
| CUL | 250 | Classical Cuisine | 5 |
| HRM | 110 | Intro to Hospitality & Tourism | 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 | ||
| 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 |
| 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 | ||
| 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 | ||
| 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 |
| Prefix | No. | Title | Credit |
| HRM | 110 | Intro to Hospitality & Tourism | 3 |
| HRM | 140 | Legal Issues | 3 |
| HRM | 220 | Cost Control-Food & Beverage | 3 |
| HRM | 245 | Human Resource Management | 3 |
| Totals | 12 |
