Culinary Arts, Associate in Applied Science
| First Semester | Hours | |
|---|---|---|
| HAMG 1321 | Introduction to Hospitality Industry | 3 |
| FDNS 1301 | Introduction to Foods | 3 |
| CHEF 1205 | Sanitation and Safety | 2 |
| CHEF 1301 | Basic Food Preparation | 3 |
| PSTR 1401 | Fundamentals of Baking | 4 |
| Hours | 15 | |
| Second Semester | ||
| CHEF 1400 | Professional Cooking and Meal Service | 4 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| CHEF 1410 | Garde Manger | 4 |
| CHEF 2280 | Cooperative Education- Culinary Arts/Chef Training | 2 |
| Hours | 13 | |
| Summer Session I | ||
| ENGL 1301 | Composition I (CORE) | 3 |
| COSC 1301 | Introduction to Computing (CORE) | 3 |
| Hours | 6 | |
| Fourth Semester | ||
| MATH X3XX Mathematics Elective (CORE) 1 | 3 | |
| Elective Social or Behavioral Science (CORE) 2 | 3 | |
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| CHEF 2232 | Buffet Theory and Production | 2 |
| RSTO 1313 | Hospitality Supervision | 3 |
| Hours | 14 | |
| Fifth Semester | ||
| XXXX X3XX Language, Philosophy, and Culture/Creative Arts Elective (CORE) | 3 | |
| RSTO 2405 | Management of Food Production and Service | 4 |
| CHEF 2264 | Practicum Culinary Arts/Chef Training 3 | 2 |
| CHEF 1345 | International Cuisine | 3 |
| Hours | 12 | |
| Total Hours | 60 | |
Note: All Culinary Arts courses require a grade of "C" or better.
- 1
Preferred: MATH 1324 Mathematics for Business and Social Sciences.
- 2
Preferred: PSYC 2314 Life Span Growth and Development.
- 3
Capstone Experience: CHEF 2264 Practicum Culinary Arts/Chef Training 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 programmatic experience.