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.

Resources

Freshman Year

First Semester Hours
CHEF 1305
Sanitation and Safety
3
RSTO 1313
Hospitality Supervision
3
RSTO 1325
Purchasing for Hospitality Operations
3
CHEF 1401
Basic Food Preparation
4
HAMG 1221
Introduction to Hospitality Industry
2
Total 15
Second Semester Hours
LEAD 1100
Workforce Development with Critical Thinking
1
CHEF 1214
A La Carte Cooking
2
CHEF 1310
Garde Manger
3
CHEF 2301
Intermediate Food Preparation
3
PSTR 1301
Fundamentals of Baking
3
RSTO 1221
Menu Management
2
Total 14
Third Semester Hours
CHEF 1345
International Cuisine
3
DITA 1300
Dietary Manager I
3
CHEF 1480
Cooperative Education – Culinary Arts/Chef Training
4
IFWA 2346
Quantity Procedures
3
Total 13

Sophomore Year

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