Culinary Arts and Occupations
CIP Code: 120503
Program Type: Diploma
Program Length: 58 Semester Credit Hours
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Program Description:
This 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.
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| Course Number |
Course Description |
Lec./Lab/Total Cr. Hrs. |
| CULN 1110 |
Culinary Math |
3/0/3 |
| CULN 1120 |
Food and Beverage Service |
1/1/2 |
| CULN 1130 |
Sanitation and Safety |
2/1/3 |
| CULN 1140 |
Introduction to Culinary Skills |
1/2/3 |
| HOST 1010 |
Orientation to the Hospitality/Tourism Industry |
3/0/3 |
| CULN 1150 |
Meat Fabrication |
1/2/3 |
| TCA - Entry Level Prep Cook III |
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| CULN 1220 |
Nutrition |
3/0/3 |
| CULN 1210 |
Volume Food Production |
2/6/8 |
| CPTR 1100 |
Computer Basics |
1/1/2 |
| CULN 1230 |
Garde Manger |
1/2/3 |
| CTS - Production Cook |
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| CULN 1310 |
Basic Baking Fundamentals |
2/3/5 |
| CULN 1321 |
À La Carte |
0/4/4 |
| CULN 2410 |
Regional Cuisine |
1/2/3 |
| CTS – Entry Level Line Cook |
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| CULN 2420 |
International Cuisine |
1/2/3 |
| CULN 2430 |
Food & Beverage Operation |
2/1/3 |
| CULN 2440 |
Advanced Baking Fundamentals |
2/3/5 |
| JOBS 2450 |
Job Seeking Skills |
2/0/2 |
| TD – Culinary Arts and Occupations |
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| Electives |
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| CULN 2991 |
Special Projects I |
2/0/2 |
| CULN 2993 |
Special Projects II |
2/1/3 |
| CULN 2995 |
Special Projects III |
2/2/4 |
| CULN 2997 |
Practicum |
1/2/3 |
