Culinary Arts and Food Services (CLD)
2020-2021 Agriculture and Food Services Pathway
Associate in Applied Science, Career & Technical Education and Business Division
Recommended Course Selection Sequence
| CFS103 | Cooking Techniques 1 | 6 |
| CFS107 | Introduction to Bakeshop | 3 |
| CFS109 | Principles of Baking | 3 |
| CMP101 | Composition 1 | 3 |
| CFS111 | Cooking Techniques 2 | 6 |
| BUS101 | Math for Business and Finance | 3 |
CMP102-150
| Composition 2 Elective | 3 |
| CPS100 | Information Technology and Its Applications | 3 |
| CFS231 | Restaurant Operations: Front of House | 3 |
| CFS232 | Restaurant Operations: Back of House | 3 |
| CFS228 | Food & Beverage Cost Control | 3 |
| SCI104 | Understanding Nutrition | 3 |
| PRO100 | Introduction to the Professional Portfolio | 1 |
LA-ELECTIVE
| Liberal Arts Elective | 3 |
| CFS233 | Banquet Operations: Front of House | 3 |
| CFS235 | Banquet Operations: Back of House | 3 |
LA-ELECTIVE
| Liberal Arts Elective | 3 |
OPN-ELECTIVE
| Open Elective | 3 |
| ITR200 | Internship | 2 |
Total Credit Hours: 60
Program Notes
- Open admissions
- Evening program
Campus Information
- Culinary Lab courses offered Essex North shore Agricultural and Technical School - Pending Agreement
Additional Graduation Requirements
Advising Notes
This degree is designed upon completion to prepare a student for a career in the culinary arts field.
Courses are listed in the recommended order you should take them.
Many courses have prerequisite requirements that must be fulfilled to be eligible to enroll in the course.
If you intend to graduate with an associate degree in two years, you should enroll in at least 15 credits if taking only fall/spring courses.
Completing at least 30 credits each year helps students stay on track to timely graduation.
Taking classes in the winter intersession and summer can accelerate your time to degree completion.
All student degree audits for graduation purposes will be based off the official program of study the student is enrolled in.