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Culinary Arts, Associate in Applied Science

Plan of Study

Semester 1

HAMG 1321Introduction to Hospitality Industry

3
FDNS 1301Introduction to Foods

3
CHEF 1205Sanitation and Safety

2
CHEF 1301Basic Food Preparation

3
PSTR 1401Fundamentals of Baking

4
Total Credit Hours:15

Semester 2

CHEF 1400Professional Cooking and Meal Service

4
CHEF 1410Garde Manger

4
IFWA 1318Nutrition for the Food Service Professional

3
CHEF 2280Cooperative Education- Culinary Arts/Chef Training

2
Total Credit Hours:13

Semester 3

ENGL 1301Composition I CORE

3
COSC 1301Introduction to Computing CORE

3
Total Credit Hours:6

Semester 4

MATH X3XXMathematics CORE

3
XXXX X3XXSocial Science or Behavioral Science CORE

3
CHEF 2232Buffet Theory and Production

2
RSTO 1313Hospitality Supervision

3
RSTO 2301Principles of Food and Beverage Controls

3
Total Credit Hours:14

Semester 5

XXXX X3XXLanguage, Philosophy, and Culture/Creative Arts CORE

3
RSTO 2405Management of Food Production & Service

4
CHEF 2264Practicum- Culinary Arts/Chef Training

2
CHEF 1345International 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.

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.