Culinary Arts Technology
The Culinary Arts Technology program provides a solid foundation in the methods and science of cooking through exposure to classical American and international cuisine as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen.
Hospitality and Tourism
Program Curriculum
ASSOCIATE OF APPLIED SCIENCE
FIRST YEAR:
First Semester
- Introduction to Culinary Arts CUT 1153
- Culinary Principles I CUT 1114
- Sanitation and Safety CUT 1213
- Principles of Baking CUT 1135
- Smart Start Pathway SSP 1002
Second Semester
- Garde Manger CUT 1513
- Culinary Principles II CUT 1124
- Menu Planning and Facilities Design CUT 2223
- *Approved Technical Electives (7)
SECOND YEAR:
First Semester
- American Regional Cuisine CUT 2314
- International Cuisine CUT 2424
- *Approved Technical Electives (7)
Second Semester
- English Composition I ENG 1113
- College Algebra MAT 1313 OR Natural Science w/Lab (4)
- Humanities/Fine Arts Elective (3)
- English Composition II ENG 1123 OR Public Speaking I SPT/COM 1113 OR Social/Behavioral Science (3)
- Social/Behavioral Science Elective (3)
(Option One) A Technical Certificate may be earned after successfully completing the first 31 hours of career technical coursework.
(Option Two) An Advanced Technical Certificate may be earned after successfully completing the first 46 hours of career technical coursework.
(Option Three) An AAS Degree may be earned after successfully completing required career technical and academic coursework.
*Approved Technical Electives: BOT 1273, BOT 1313, BOT 1763, BOT 1823, BOT 2433, BPT 1224, BPT 1234, BPT 1314, BPT 2214, BPT 2324, BPT 2334, CUT 1613, CUT 2114, CUT 2124, CUT 2243, CUT 2514, CUT 2923, WBL 1913, WBL 1923, or other technical or academic elective approved by instructor/advisor.
