| Fall Semester (First Year) |
| CULN 151 |
Stocks, Sauces, and Soups |
2 |
| CULN 152 |
Essentials of Dining Room Service |
2 |
| CULN 153 |
Traditional European Cuisine |
2 |
| CULN 154 |
Introduction to Baking and Pastry |
2 |
| CULN 155 |
New World Cuisine |
2 |
| ENGL 161 |
College Composition I |
3 |
| SDEV 101 |
College 101 ^ |
1 |
| TRSM 118 |
Food Safety and Sanitation |
2 |
|
|
| Spring Semester (First Year) |
| ENGL 162 |
College Composition II > |
3 |
| CULN 131 |
Introduction to Career Management |
1 |
| CULN 157 |
Fundamentals of Food Services Production |
2 |
| CULN 158 |
Principles of Beverage Service |
2 |
| CULN 161 |
Skills of Meat Cutting > |
2 |
| CULN 172 |
Nutrition and Sensory Analysis |
2 |
| CULN 175 |
Purchasing and Product Identification |
2 |
| MTHM 151 |
College Mathematics > |
|
|
|
| Fall Semester (Second Year) |
| BIOG 153 |
Basic Human Nutrition |
3 |
| CMMC 151 |
Oral Communication |
3 |
| CULN 251 |
Garde Manger |
2 |
| CULN 252 |
Classical French Cuisine >* |
2 |
| CULN 253 |
Advanced Dining Room Procedures > |
2 |
| CULN 254 |
International Cuisine >* |
2 |
| CULN 255 |
Advanced Patisserie/Dessert > |
2 |
|
|
| Spring Semester (Second Year) |
| CULN 171 |
Introduction to Menu Planning & Cost Controls > |
3 |
| CULN 281 |
Culinary Arts Internship +>* OR |
2 |
| CULN 285 |
Culinary Arts Cooperative Education +>* |
|
| MKRG 247 |
Services Marketing > |
3 |
| PEFT 181 |
Nutrition & Weight Management |
1 |
| Arts and Humanities Elective*** |
3 |
| Social Science Elective** |
3 |
| Total Credit Hours: 64 |