CULINARY ARTS AND OCCUPATIONS
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Culinary Arts and Occupations

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CIP Code: 120503
Program Type: Associate of Applied Science
Program Length: 60 Semester Credit Hours

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Program Description:

The Culinary Arts and Occupations program prepares students to work in service, production, fast foods, and baking areas of the food service industry. Program content includes American Culinary Federation information and guidelines for approved chef training, accreditation, and National Restaurant Association Pro Management Certification.

Contact Information:

Jerry Sonnier
(337) 421-6989
jerry.sonnier@sowela.edu


  • Associate of Applied Science
  • Program Certificates

Culinary Arts

Associate of Applied Science

Course No.

Course Title

Lecture

Lab

Total Credit Hrs

Semester 1

CULN 1010

Orientation to the Hospitality/Tourism Industry

3

0

3

CULN 1130

Sanitation and Safety

2

1

3

CULN 1160

Introduction to Culinary Skills (& Culinary Math)

2

3

5

General Education*

3

0

3

14

Semester 2

CULN 1120

Food and Beverage Service

1

1

2

CULN 1210

Volume Food Production

2

6

8

CULN 1220

Nutrition

3

0

3

ITEC 1000

Application Basics

3

0

3

CULN 1230

Garde Manger

1

2

3

19

Semester 3

CULN 2010

À La Carte

0

3

3

CULN 2400

Introduction to Baking & Pastry

2

3

5

CULN 2310

Regional Cuisine

0

2

2

General Education*

3

0

3

General Education*

3

0

3

16

Semester 4

CULN 2450

International Cuisine

0

2

2

CULN 2460

Food & Beverage Operation

1

2

3

General Education*

3

0

3

General Education*

3

0

3

AAS – Culinary Arts (60)

11

CIP Code: 120503
Total Clock Hrs: 1275

*General Education Courses:

ENGL 1010

English Composition 1

3

0

3

MATH 1100

College Algebra

3

0

3

PSYC 2010

Introduction to Psychology

3

0

3

(Science Course**)

3

0

3

(Humanities Course ***)

3

0

3

**Science Choices: BIOL General Biology 1, CHEM 1010 General Chemistry (Prerequisite: College Algebra), ENSC Environmental Science, PHSC 1000 Physical Science 1 (Prerequisite: College Algebra), PHYS 2100 General Physics 1 (Prerequisite: College Algebra and Applied Trigonometry). ***Humanities Choices: ENGL 2010 English Literature 1 (Prerequisite: English Composition 1 & 2), ENGL 2020 English Literature 2 (Prerequisite: English Composition 1 & 2), ENGL 2200 Major British Writers, ENGL 2210 Major American Writers, HIST 1210 World Civilizations 1, HIST 1200 World Civilizations 2, HIST 2010 American History 1, HIST 2020 American History 2, HIST 2100 History of Louisiana, RELG 2110 Introduction to Religions of the World.

Culinary Arts and Occupations

Diploma/Certificate Options

Course No.

Course Title

Lecture

Lab

Total Credit Hrs

CULN 1010

Orientation to the Hospitality/Tourism Industry

3

0

3

CULN 1130

Sanitation and Safety

2

1

3

CULN 1160

Introduction to Culinary Skills (& Culinary Math)

2

3

5

TCA – Entry Level Cook (11)

11

CULN 1120

Food and Beverage Service

1

1

2

CULN 1210

Volume Food Production

2

6

8

CULN 1220

Nutrition

3

0

3

ITEC 1000

Application Basics

3

0

3

CULN 1230

Garde Manger

1

2

3

CTS – Production Cook (30)

19

CULN 2010

À La Carte

0

3

3

CULN 2400

Introduction to Baking & Pastry

2

3

5

CULN 2310

Regional Cuisine

0

2

2

CTS – Entry Line Cook (40)

10

CULN 2450

International Cuisine

0

2

2

CULN 2460

Food & Beverage Operation

1

2

3

TD - Culinary Arts and Occupations (45)

5

CIP Code: 120503

Total Clock Hrs: 1035

 

Approved Electives:

CULN 2991

Special Projects I

2

1

3

CULN 2993

Special Projects II

2

1

3

CULN 2995

Special Projects III

2

2

4

CULN 2997

Practicum

1

2

3

 






 

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