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Culinary Arts

Culinary Arts Curriculum Outline

Diploma Program (Major Code: CA44)
Credit Required for Graduation: 49 semester credit hours
Credits
General Core 8
   EMPL 1000 Interpersonal Relations and Professional Development 2
   ENGL 1010 Fundamentals of English I 3
   MATH 1012 Foundations of Mathematics 3
 
Culinary Arts Major 41
   COMP 1000 Introduction to Computers 3
   CUUL 1000 Fundamentals of Culinary Arts 4
   CUUL 1110 Culinary Safety and Sanitation 2
   CUUL 1120 Principles of Cooking 6
   CUUL 1129 Fundamentals of Restaurant Operations 4
   CUUL 1220 Baking Principles 5
   CUUL 1320 Garde Manger 4
   CUUL 1370 Culinary Nutrition and Menu Development 3
   CUUL 2130 Culinary Practicum and Leadership 6
   CUUL 2160 Contemporary Cuisine 4

Culinary Arts Curriculum Outline

Associate of Applied Science Degree Program (Major Code: CA43)
Credit Required for Graduation: 62 semester credit hours
Credits
General Education 15
Area I: Language Arts and Communications 3
   ENGL 1101 Composition and Rhetoric 3
Area II: Social and Behavioral Sciences 3
Students must choose from the following courses:
   ECON 2105 Macroeconomics 3
   ECON 2106 Microeconomics 3
   HIST 1111 World History I 3
   HIST 1112 World History II 3
   HIST 2111 U.S. History I 3
   HIST 2112 U.S. History II 3
   POLS 1101 American Government 3
   PSYC 1101 Introductory Psychology 3
   SOCI 1101 Introduction to Sociology 3
Area III: Mathematics and Natural Sciences 3
Students must choose from the following courses:
   MATH 1100 Quantitative Skills and Reasoning 3
   MATH 1101 Mathematical Modeling 3
   MATH 1111 College Algebra 3
Area IV: Humanities and Fine Arts 3
Students must choose from the following courses:
   ARTS 1101 Art Appreciation 3
   ENGL 2130 American Literature 3
   ENGL 2310 English Literature from the Beginnings to 1700 3
   HUMN 1101 Introduction to Humanities 3
   MUSC 1101 Music Appreciation 3
General Education Electives 3
Students may choose a course from Area II, Area III, Area IV, or from the following list:
   BIOL 1111 Biology I 3
  AND    
   BIOL 1111L Biology I Lab 1
   BIOL 1112 Biology II 3
  AND    
   BIOL 1112L Biology II Lab 1
   CHEM 1151 Survey of Inorganic Chemistry 3
   CHEM 1151L Survey of Inorganic Chemistry Lab 1
   CHEM 1211 Chemistry I 3
  AND    
   CHEM 1211L Chemistry I Lab 1
   CHEM 1212 Chemistry II 3
  AND    
   CHEM 1212L Chemistry II Lab 1
   ENGL 1102 Literature and Composition 3
   MATH 1112 College Trigonometry 3
   MATH 1113 Precalculus 3
   MATH 1127 Introduction to Statistics 3
   PHYS 1110 Conceptual Physics 3
  AND    
   PHYS 1110L Conceptual Physics Lab 1
   SPCH 1101 Public Speaking 3
 
Culinary Arts Major 41
   COMP 1000 Introduction to Computers 3
   CUUL 1000 Fundamentals of Culinary Arts 4
   CUUL 1110 Culinary Safety and Sanitation 2
   CUUL 1129 Fundamentals of Restaurant Operations 4
   CUUL 1220 Baking Principles 5
   CUUL 1320 Garde Manger 4
   CUUL 1370 Culinary Nutrition and Menu Development 3
   CUUL 2130 Culinary Practicum and Leadership 6
   CUUL 2160 Contemporary Cuisine 4
 
Elective 6
Students must choose from any CUUL course, HRTM course, or INDS 1100

Catering Specialist Curriculum Outline

Technical Certificate of Credit (Major Code: CS61)
Credit Required for Graduation: 24 semester credit hours
Credits
Technical Certificate 24
   CUUL 1110 Culinary Safety and Sanitation 2
   CUUL 1120 Principles of Cooking 6
   CUUL 1129 Fundamentals of Restaurant Operations 4
   CUUL 1220 Baking Principles 5
   CUUL 1320 Garde Manger 4
   CUUL 2160 Contemporary Cuisine 4

Food Production I Curriculum Outline

Technical Certificate of Credit (Major Code: FPW1)
Credit Required for Graduation: 16 semester credit hours
Credits
Technical Certificate 16
   CUUL 1000 Fundamentals of Culinary Arts 4
   CUUL 1110 Culinary Safety and Sanitation 2
   CUUL 1120 Principles of Cooking 6
   CUUL 1129 Fundamentals of Restaurant Operations 4

Prep Cook Curriculum Outline

Technical Certificate of Credit (Major Code: PC51)
Credit Required for Graduation: 12 semester credit hours
Credits
Technical Certificate 12
   CUUL 1000 Fundamentals of Culinary Arts 4
   CUUL 1110 Culinary Safety and Sanitation 2
   CUUL 1120 Principles of Cooking 6