The Culinary Arts Center at RCBC

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Recommended Course Sequence

Summer I Credits
FSM 125 Food Service Sanitation and Accident Prevention 3
Fall I
CUL 107 Culinary Arts 4
ENG101 College Composition 3
CUL 125 Foundations of Professional Baking 3
HOS 110 Introduction to Hospitality 3
Spring I
  Mathematics 3
CUL 160 Patisserie 4
  Humanities Elective 3
  Social Science Elective 3

Summer II

 
CUL 230 Culinary Arts Practicum 3
  Diversity Gen Ed 3
Fall II
FSM 215 Elementary Nutrition 2
CUL 235 Advanced Baking 4
CUL 211 Purchasing and Menu Planning 3
  Required Science Elective 4
Spring II
  English Second Course 3
CUL 206 Confectionary Arts and Plated Desserts 4
CUL 240 Café Operations and Artisinal Bread Baking 4
CUL 216 A La Carte 4
     
  Total Degree Credits 63