Minimum of 35 Credit Hours
The Culinary Arts program offers a well-rounded curriculum in general cooking and baking. For those students whose interest is in baking, intermediate and bread baking courses are offered. Students who plan to become cooks will learn basic product identification and the tools and techniques of cooking in a professional kitchen. Although there are lecture components of every class, this program emphasizes hands-on learning in our state-of-the-art kitchen laboratory. Graduating students can expect gaining entry-level positions in the food-service industry with relatively quick promotion to middle management.
Institutional Proficiency Requirements
In addition to the courses listed below for this program of study, students must also complete institutional proficiencies of ENG104, MATH105 and READ105 that are outlined on page 75 to meet all graduation requirements.
Certificate Requirements
Program Requirements (23 hours)
BAKE102 Baking Principles (4 credits)
CUL101 Culinary Concepts and Mathematics (3 credits)
CUL107 Current Topics in Food Safety (1 credits)
CUL115 Serv-Safe® Certification (1 credits)
CUL140 Catering (2 credits)
CUL140L Catering Lab (2 credits)
CUL208 Culinary Arts Practicum (4 credits)
CUL220 French and Italian Kitchen (3 credits)
CUL230 Mexican and Asian Kitchen (3 credits)
Related Studies (3 hours)
CSA150 Computer Fundamentals (3 credits)
Approved Electives (9 hours)
BAKE140 Intermediate Baking Principles (3 credits)
BAKE160 Bread Baking (3 credits)
CUL120 Introduction to Vegetables and Starches (3 credits)
CUL122 Introduction to Meats, Poultry, and Fish (3 credits)
CUL123 Introduction to Stocks, Soups, and Sauces (3 credits)
CUL128 Garde Manger (3 credits)
CUL250 Healthy Cooking Techniques (3 credits)