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: 1260

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.

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