Culinary Arts Sous Chef Apprenticeship AAS
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Semester 1 | Credits | |
|---|---|---|
CULA-111 | Food Safety and Sanitation | 3 |
CULP-101 | Culinary Fundamentals Lab | 5 |
GEM 3 - A.A.S. Mathematical Ways of Knowing | 3-5 | |
| Credits | 11-13 |
Semester 2 | ||
CULA-130 | Menu Planning and Procurement | 2 |
CULP-102 | Baking and Pastry Fundamentals | 4 |
A.A.S. Institutionally Designated | 3 | |
| Credits | 9 |
Semester 3 | ||
CULA-180 | Introduction to Customer Service | 1 |
CULP-103 | Proteins and Modern Techniques | 5 |
GEM 1 - A.A.S. Written Communication | 3-4 | |
| Credits | 9-10 |
Semester 4 | ||
CULA-211 | Culinary Nutrition | 2 |
CULP-201 | Advanced Baking/Pastry/Intl Cuisine I | 5 |
GEM 6 - A.A.S. Social and Behavioral Ways of Knowing | 3 | |
| Credits | 10 |
Semester 5 | ||
CULA-266 | Restaurant Entrepreneurship | 3 |
CULA-267 | Purchasing/Cost Controls | 3 |
CULP-202 | Advanced Baking/Pastry/Intl Cuisine II | 4 |
| Credits | 10 |
Semester 6 | ||
COMM-101 | Fundamentals of Oral Communication | 3 |
CULA-265 | Restaurant Supervision | 2 |
CULA-268 | Introduction to Wine, Beer and Spirits | 2 |
CULP-203 | Culinary Apprenticeship Capstone Culinary Apprenticeship Capst | 4 |
| Credits | 11 |
| Total Credits | 60-63 |