|
The
following sequence is an example of how a dedicated college student can
complete this comprehensive degree in two years.
Culinary
Arts A.A.S. Degree Courses
First
Term
|
Code
|
Title
|
Credits
|
| CULA
105 |
Introduction
to Culinary Arts |
2.0 |
| CULA
107 |
Culinary
Math* |
1.5 |
| CULA
133 |
Storeroom
and Purchasing Operations* |
1.5 |
| CULA
135 |
Supervisory
Development |
1.5 |
| CULA
111 |
Basic
Food Preparation Skills I* |
3 |
| CULA
112 |
Basic
Food Preparation Skills II* |
3 |
| CULA
115 |
Sanitation
and Safety |
1.5 |
| COMP
105 |
Introducation
to the Internet |
1 |
| COMP
129 |
Computer
Literacy** |
3 |
|
TOTAL
CREDITS
|
18 |
Second
Term
|
Code
|
Title
|
Credits
|
| CULA
131 |
Nutrition/Menu
& Recipe Development* |
3 |
| CULA
125 |
Breakfast
Cookery* |
2 |
| CULA
127 |
Lunch
Cookery* |
3 |
| CULA
141 |
Dining
Room I* |
3 |
| CULA
151 |
Baking
Skills* |
3 |
| ENGL
121 |
English
Composition** |
3 |
| FRCH
101 |
Elementary
French |
4 |
|
TOTAL
CREDITS
|
21 |
Third
Term
|
Code
|
Title
|
Credits
|
| CULA
251 |
Patisserie* |
3 |
| CULA
261 |
Meat
Identification and Cookery* |
1.5 |
| CULA
263 |
International/American
Regional Cookery* |
3 |
| CULA
241 |
Wines/Spirits/Dining
Room II* |
3 |
| FSMN
134 |
Cultural
Aspects of Food and DIet** |
3 |
| SOCI
101 |
Principles
of Sociology |
3 |
|
TOTAL
CREDITS
|
16.5 |
Fourth
Term
|
Code
|
Title
|
Credits
|
| CULA
264 |
Garde
Manger/Charcuterie * |
3 |
| CULA
262 |
Seafood
Cookery* |
1.5 |
| CULA
271 |
Applied
Kitchen Skills |
3 |
| CULA
272 |
Applied
Dining Skills/Mixology* |
3 |
| SPCH
115 |
Effective
Speech** |
3 |
| |
Elective |
3 |
|
TOTAL
CREDITS
|
16.5 |
*Technology
applications across all course work
**Recommended
General Education course
Total Degree Credits: 75
|
Evening
Courses Now Being Offered!
The Culinary Education
Center is offering the
program in the evening
and on Saturdays.
|
Call 732.774.3782 for information
|
