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 and Safety
3 LEAD 1100
Workforce Development with Critical Thinking
1
RSTO 1313
Hospitality Supervision
3 CHEF 1214

A La Carte Cooking

2
RSTO 1325
Purchasing for Hospitality Operations
3 CHEF 1310
Garde Manger
3
CHEF 1401
Basic Food Preparation
4 CHEF 2301
Intermediate Food Preparation
3
HAMG 1221
Introduction to Hospitality Industry
2 PSTR 1301
Fundamentals of Baking
3
   RSTO 1221
Menu Management
2
Total15 Total14

 

Third SemesterHours   
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   
Total13   

 

Sophomore Year

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