This program follows a structured schedule, Monday – Friday from 8 AM to 3 PM.

The Culinary Arts program provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine, as well as an introduction to baking and pastries and garde manger. Managerial skills taught are purchasing, menu management, front of house operations, marketing/sales, hospitality supervision, nutrition, and leadership.

Freshman Year

First SemesterHours Second SemesterHours
CHEF 1305
Sanitation & Safety
3LEAD 1100
Workforce Development with Critical Thinking
1
RSTO 1313
Hospitality Supervision
3CHEF 2301
Intermediate Food Preparation
3
RSTO 1325
Purchasing for Hospitality Operations
3CHEF 1345
International Cuisine
3
CHEF 1401
Basic Food Preparation
4CHEF 1310
Garde Manger
3
HAMG 2207
Hospitality Marketing & Sales
2HAMG 1221
Introduction to Hospitality Industry
2
 PSTR 1301
Fundamentals of Baking
3
Total15 Total15

 

Third SemesterHours   
RSTO 1221
Menu Management
2
CHEF 1341
American Regional Cuisine
3
DITA 1300
Dietary Manager I
3
CHEF 1480
Cooperative Ed – Chef Training
4
Total12   

 

 

Sophomore Year

First SemesterHours Second SemesterHours
ENGL 1301 (core)
Composition I
3Social Science Elective (core)3
SPCH 1315 (core)
Public Speaking
3College-level Math or Natural Science (core)3
BCIS 1305  or EDUC 1300 (core)
Business Computer Applications or Learning Frameworks
3Visual Performing Arts (core)3
Total9 Total
Culinary Arts AAS Total
9
60