Culinary Arts, Associate in Applied Science
Requirements
First Semester
Second Semester
CHEF 1400 | Professional Cooking and Meal Service | 4 |
CHEF 1410 | Garde Manger | 4 |
IFWA 1318 | Nutrition for the Food Service Professional | 3 |
CHEF 2280 | Cooperative Education- Culinary Arts/Chef Training | 2 |
| Total Credit Hours: | 13 |
Summer Session
ENGL 1301 | Composition I CORE | 3 |
COSC 1301 | Introduction to Computing CORE | 3 |
| Total Credit Hours: | 6 |
Fourth Semester
Fifth Semester
XXXX X3XX | Language, Philosophy, and Culture/Creative Arts CORE | 3 |
RSTO 2405 | Management of Food Production & Service | 4 |
CHEF 2264 | Practicum- Culinary Arts/Chef Training | 2 |
CHEF 1345 | International Cuisine | 3 |
| Total Credit Hours: | 12 |
Total Credit Hours: 60
MATH X3XX: Students may take any college level Mathematics core course as identified in the college catalog, suggested course Math1324.
Elective Social or Behavioral Science: Students may take any college level Social/Behavioral Science core course as identified in the college catalog, suggested course PSYC 2314.
XXXX X3XX: Students may choose to take either a language, philosophy & culture core course or a creative arts core course as identified in the college catalog.
Capstone Experience: CHEF 2264 is a course that must be taken on the last semester and with the approval of the instructor/advisor. The learning experiences in this course result in a consolidation of a student’s educational experience.
Note: All Culinary Arts courses require a grade of "C" or better.