Culinary Arts, AAS Semester-By-Semester Plan

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Fall I

ACA 122 - College Transfer Success Credits: 1
CIS 111 - Basic PC Literacy Credits: 2
CUL 110 - Sanitation & Safety Credits: 2
CUL 110A - Sanitation & Safety Lab Credits: 1
CUL 140 - Culinary Skills I Credits: 5
CUL 160 - Baking I Credits: 3
CUL 170 - Garde Manger I Credits: 3

Spring I

CUL 240 - Culinary Skills II Credits: 5
CUL 260 - Baking II Credits: 3
CUL 270 - Garde Manger II Credits: 3
HRM 160 - Info Systems for Hosp Credits: 3
HRM 245 - Human Resource Mgmt-Hosp Credits: 3
WBL 111 - Work-Based Learning I Credits: 1

Summer I

CUL 275 - Catering Cuisine Credits: 5
ENG 110 - Freshman Composition Credits: 3
MAT 110 - Math Measurement & Literacy Credits: 3

Fall II

CUL 112 - Nutrition for Foodservice Credits: 3
CUL 112A - Nutrition for Fdsv Lab Credits: 1
CUL 120 - Purchasing Credits: 2
CUL 120A - Purchasing Lab Credits: 1
CUL 135 - Food & Beverage Service Credits: 2
CUL 135A - Food & Beverage Serv Lab Credits: 1
CUL 150 - Food Science Credits: 2

Spring II

COM 110 - Introduction to Communication Credits: 3
CUL 130 - Menu Design Credits: 2
CUL 230 - Global Cuisines Credits: 5
CUL 230A - Global Cuisines Lab Credits: 1
PSY 118 - Interpersonal Psychology Credits: 3
REL 110 - World Religions Credits: 3
WBL 121 - Work-Based Learning II Credits: 1

Additional Information:

Please note that this is a possible semester-by-semester course of study. Any English and Math transition courses that are necessary for student placement could extend the time needed for completion. In such cases, graduation may be extended by one or more semester(s). Other delays might be experienced in regard to the timelines of various course offerings.