Prepare to assume positions as trained culinary professionals in a variety of settings, including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and healthcare facilities. Course offerings emphasize practical application, a strong theoretical knowledge base, professionalism and provide the critical competencies to successfully meet industry demands. 

Program Requirements

General Education Courses   Credits
  Written and Oral Communications 6
  Mathematics (MTH 113 required) 3
  Natural Science 4
  Social Science 3
  Arts and Humanities 3
  Additional General Education Requirements (Diversity Required) 3
  TOTAL 22
Program Courses    
CUL 107 Culinary Arts 4
CUL 122 Techniques and Traditions 4
CUL 125 Foundations of Professional Baking 3
CUL 211 Purchasing and Menu 3
CUL 216 A La Carte 3
CUL 230 Culinary Practicum 2
HOS 120 Quality Service in Food/Restaurant Operations 4
FSM 125 Food Service Sanitation and Accident Prevention 2
FSM 215 Elementary Nutrition 2
HOS 110 Introduction to Hospitality 3
Electives Select either the Savory or Pastry Path  
Savory:    
CUL 203 Garde Manger 4
CUL 206 Italian Traditions and American Regional Cuisine 4
Pastry:    
CUL 160 Baking 2 Patisserie 4
CUL 235 Baking 3 Advanced Baking 4
  TOTAL 38
  Total Required Credits 60
Recommended Course Sequence Curriculum
First Semester  
CUL 107 Culinary Arts (Savory)
FSM 125 Food Service Sanitation and Accident Prevention
CUL 125 Foundations of Professional Baking (Pastry)
HOS 110 Introduction to Hospitality
Second Semester  
CUL 125 Foundation of Professional Baking - Baking I (Savory)
FSM 215 Food Service Sanitation and Accident Prevention
CUL 107

Culinary Arts (Pastry)

CUL 160 Patisserie – Baking II (Pastry)
Third Semester  
CUL 122 Techniques and Traditions
CUL 211 Purchasing and Menu
HOS 120 or
CUL-216

Quality Service in Food/Restaurant Operations or
A La Carte

  Practicum
Fourth Semester  
CUL 203

Garde Manger (Savory)

CUL 206 Italian Traditions and American Regional Cuisine (Savory)
CUL 216 or
HOS-120
A La Carte or
Quality Service in Food/Restaurant Operations
CUL 235 Advanced Baking – Baking III (Pastry)
 

Practicum (If not taken in the fall)