| Course No. | Course Title | Lecture | Lab | Total Credit Hrs |
|---|---|---|---|---|
| CULN 1103 | Basic Skills Development | 3 | 0 | 3 |
| CULN 1172 | Essentials of Dining Room Service | 1 | 2 | 3 |
| CULN 1133 | Sanitation and Safety | 3 | 0 | 3 |
| CULN 1506 | Introduction to Culinary Principles | 2 | 4 | 6 |
| CTC – Entry Level Cook (15) | 15 | |||
| CULN 1223 | Nutrition | 3 | 0 | 3 |
| CTS – Entry Level Prep Cook (18) | 3 | |||
| CULN 1603 | Culinary Productions Principles for Dining Facilities | 0 | 3 | 3 |
| CULN 2413 | Regional Cuisine | 1 | 2 | 3 |
| CULN 1323 | A` La Carte | 0 | 3 | 3 |
| CULN 1233 | Garde Manger | 1 | 2 | 3 |
| CULN 1953 | Introduction to Baking and Pastry | 1 | 2 | 3 |
| CTS – Production Cook (33) | 15 | |||
| CULN 2110 | Culinary Productions Externship | 0 | 9 | 9 |
| CULN 2433 | Food & Beverage Operations | 3 | 0 | 3 |
| TD – Culinary Arts (45) | 12 | |||
| CULN 1953 | Introduction to Baking & Pastry | 1 | 2 | 3 |
| CULN 1013 | Cake Decorating and Candy Making | 1 | 2 | 3 |
| CULN 1023 | Baking and Pastries of the South | 1 | 2 | 3 |
| CULN 1033 | Professional Baking and Pastries | 1 | 2 | 3 |
| CULN 1043 | International Pastry | 1 | 2 | 3 |
| CULN 2013 | Artisan Theory & Advanced Bread Techniques | 1 | 2 | 3 |
| CULN 2037 | Baking and Pastries Externship | 1 | 6 | 7 |
| CTS — Production Baker (25) |
25 |
CIP Code: 120503