Culinary Arts Management
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Program Layout
GENERAL EDUCATION COURSES | TITLES | credit HOURS |
|---|---|---|
ENGL 110 | Composition I | 3 |
COMM 110 | Introduction to Communication | 3 |
SOCIAL & BEHAVIORAL SCIENCES * | 3 | |
HUMANITIES * | 3 | |
LABORATORY SCIENCE * | 4 | |
BUS 120 or MATH 110 or HIGHER | Business Mathematics or Concepts of Mathematics | 3 |
PROGRAM COURSES | TITLES | credit HOURS |
CA 150 | Professional Cooking | 3 |
CA 151 | Sanitation and Product Identification | 3 |
CA 153 | Baking | 3 |
CA 155 | Meat, Poultry and Fish | 3 |
CA 156 | Sauces | 3 |
CA 157 | Garde Manger | 3 |
CA 175 | Topics in Culinary Arts | 3 |
CA 211 | Hospitality Management and Marketing | 3 |
CA 212 | Foodservice Cost Control | 3 |
CA 213 | Beverage Management | 3 |
CA 214 | Front of the House | 2 |
CA 215 | Culinary Nutrition | 2 |
CA 217 | Intro to Catering | 3 |
CA 220 | Advanced Professional Cooking | 3 |
CA 225 | Internship in Culinary Arts | 2 |
CA 253 | Advanced Baking | 3 |
Program Notes
* See specific requirements for Associate in Applied Science Degree.