Culinary Arts, Associate in Applied Science

Courses

First Semester

COLS101	College Success	1 credits
CULA104	Culinary Foundations	4 credits
CULA105	Product Identification and Costing	3 credits
CULA110	Baking and Pastry Production	3 credits
CULA112	Culinary Skill Development	3 credits
CULA115	Protein Fabrication and Utilization	3 credits
Total Credit Hours:		17

Second Semester

CULA135	American Regional Cuisine	3 credits
CULA145	Culinary and Restaurant Operations	12 credits
Total Credit Hours:		15

Third Semester

CULA230	Global Cuisine	3 credits
CULA250	Advanced Culinary and Restaurant Operations	12 credits
Total Credit Hours:		15

Fourth Semester

CMTH102	Introduction to Communication	3 credits
ENGL101	English I	3 credits
	Mathematics (QL) or Science (SCI) Elective +	3/4 credits
	General Education Elective (SIT)	3 credits
Total Credit Hours:		12-13

Fifth Semester

ENGL151R	English II	3 credits
	General Education Elective (SSHB)	3 credits
	General Education Elective	3 credits
	Elective	3 credits
Total Credit Hours:		12

Total Credit Hours: 71-72

+ The Mathematics (QL) or Science (SCI) Elective must be chosen from the list of approved General Education Quantitative Literacy or Science courses. Recommended courses for Quantitative Literacy (QL) and Science (SCI) Electives: MATH103, MATH120, MATH140; CHEM105, CHEM120.

• 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 courses for SIT Electives: GEOG101, GLBL130, HIST113. Recommended courses for SSHB Electives: GEOG121, INTS250, PSYC103, SOCA103.
• 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.