Courses
First Semester
| COLS101 | College Success | 1 credits |
| CULA104 | Kitchen Foundations | 3 credits |
| CULA112 | Culinary Skill Development | 3 credits |
| CULA110 | Introduction to Baking and Pastry | 3 credits |
| ENGL101 | English I | 3 credits |
| | |
| MATH103 | Technical Mathematics | 3 credits |
| OR | |
| MATH120 | Nature of Mathematics | 3 credits |
| Total Credit Hours: | 16 |
Second Semester
| CULA118 | Advanced Culinary Skills | 3 credits |
| CULA137 | Culinary Operations | 3 credits |
| CULA225 | Global Cuisines – Americas and Asia | 3 credits |
| Social Science Transfer Elective (SIT or SSHB) + | 3 credits |
| ENGL151R | English II | 3 credits |
| CISC101 | Introduction to Information Technology | 3 credits |
| Total Credit Hours: | 18 |
Third Semester
| CULA230 | Global Cuisines - Europe | 3 credits |
| CULA145 | Restaurant Operations | 6 credits |
| CULA123 | Menu Planning and Food and Beverage Cost Control | 3 credits |
| COMM101 | Introduction to Communication | 3 credits |
| Elective * | 3 credits |
| Total Credit Hours: | 18 |
Fourth Semester
| CULA275 | Capstone – Plating and Fine Dining | 3 credits |
| CULA245G | Culinary Arts Management Practicum | 3 credits |
| HOSP212 | Hospitality Financial Reporting | 3 credits |
MDLA
| Modern Language (MDLA) Elective | 3 credits |
| PSYC103 | Introduction to Psychology | 3 credits |
| Total Credit Hours: | 15 |
Total Credit Hours: 67
*Recommended Elective:
+For the General Education Electives, students must take three courses from the list of approved courses in at least two of the following categories: Arts & Humanities (AH); Social Science: Societies and Institutions over Time (SIT); Social Science: Scientific Study of Human Behavior (SSHB). Recommended SIT/SSHB Electives:
- FDST110
- FDST201
- GEOG101
- GLBL130
- SOCA102
Students must pass each CULA course before progressing in the program.
One course must be designated Diversity and Global Awareness (D).
One General Education course must be taken in a Writing Intensive (WI) section.