Culinary Arts AAS
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Semester 1 | Credits | |
|---|---|---|
CULA/HOSP-111 | Food Safety and Sanitation | 3 |
CULA-120 | Professional Kitchen 1 | 2 |
CULA-120L | Professional Kitchen Lab 1 | 4 |
CULA-123 | Food Science | 2 |
CULA/HOSP-180 | Introduction to Customer Service | 1 |
CULA/HOSP-180L | Introduction to Customer Service Lab | 2 |
GEM 3 - A.A.S. Mathematical Ways of Knowing | 3-5 | |
| Credits | 17-19 |
Semester 2 | ||
CULA-121 | Professional Kitchen 2 | 4 |
CULA-121L | Professional Kitchen Lab 2 | 4 |
CULA-130 | Menu Planning and Procurement | 2 |
CULA-181 | Restaurant Customer Service Operations | 1 |
CULA-181L | Restaurant Customer Service Operations Lab | 2 |
GEM 1 - A.A.S. Written Communication | 3-4 | |
| Credits | 16-17 |
Semester 3 | ||
CULA-222 | Professional Kitchen 3 | 2 |
CULA-222L | Professional Kitchen Lab 3 | 3 |
CULA-266 | Restaurant Entrepreneurship | 3 |
CULA-267 | Purchasing/Cost Controls | 3 |
COMM-101 | Fundamentals of Oral Communication | 3 |
| Credits | 14 |
Semester 4 | ||
CULA-211 | Culinary Nutrition | 2 |
CULA-223 | Professional Kitchen 4 | 2 |
CULA-223L | Professional Kitchen Lab 4 | 3 |
CULA-265 | Restaurant Supervision | 2 |
CULA-268 | Introduction to Wine, Beer and Spirits | 2 |
GEM 6 - A.A.S. Social and Behavioral Ways of Knowing | 3 | |
A.A.S. Institutionally Designated | 3-5 | |
| Credits | 17-19 |
| Total Credits | 64-69 |