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Culinary Arts (BP) Associate in Applied Science Degree

Semester Sequence

Offered at Brooklyn Park Only

First Semester

Course NumberCourse TitleCourse Credits
CULA1000Culinary Calculations

1
CULA1106Culinary Culture and Industry

2
CULA1117Sanitation and Safety

2
CULA1126Foundations of Baking and Pastry

4
CULA1136Garde Manger and Entremétier

4
CULA1156Classic Culinary Techniques

4

Total Credits  17

Second Semester

Course NumberCourse TitleCourse Credits
CULA1301Culinary Arts Nutrition

2
CULA1325Menu Planning

2
CULA1335Purchasing and Cost Control

2
CULA2056Global Cuisine

4
PHIL1100Critical Thinking for College Success

3
SOCI1600Food and Society

3

Total Credits  16

Third Semester

Course NumberCourse TitleCourse Credits
CULA1290International and Regional Pastry

4
CULA1526Dining Experience and Expectations

3
CULA1535Advanced Garde Manger and Entremétier

4
CULA1540Advanced Culinary Techniques

4

Total Credits  15

Fourth Semester

Course NumberCourse TitleCourse Credits
CULA1321Decorative Work and Showpieces

2
CULA1700Human Relations Management

2
CULA1710Beverage Management

2
CULA2075Catering

2
COMM1250Interpersonal Communication

3
ENGL1060Food in Literature and Film

3
ENGL1070Technical Writing

3

Total Credits  17

General Education Electives

Hennepin Technical College’s 2000-level general education courses meet the guidelines of the Minnesota Transfer Curriculum (MnTC).

Course NumberCourse TitleCourse Credits

Choose a Total of:  6 Credits

MnTC Goal Area 1

A complete list of MnTC courses and Goal Area that can be used to meet General Education requirements can be found at www.hennepintech.edu.  The same course cannot satisfy more than one MnTC Goal Area requirement.

Course NumberCourse TitleCourse Credits

Choose a Total of:  3 Credits

Graduation (65 Credits)

Semester listings reflect the recommended sequence.  Due to circumstances beyond our control, the information herein is subject to change without notice.

 

5/6/2024 : BP 7104 / EP