Culinary Technology
The Culinary Technology curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings, including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.
Course offerings emphasizing practical application, a strong theoretical knowledge base, and professionalism provide the critical competencies to successfully meet industry demands. Courses include sanitation, food/beverage service and control, baking, gardemanger, American and international cuisines, food production, and hospitality supervision.
Graduates should qualify for entry-level positions, such as line cook, station chef, and assistant pastry chef. American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous chef, executive chef, or food service manager.
Culinary Technology — Associate in Applied Science degree
| First Semester (Fall) | ||||||
|---|---|---|---|---|---|---|
| Title | Class | Lab | Work | Credit | ||
| CIS | 110 | Introduction to Computers | 2 | 2 | 0 | 3 |
| CUL | 110 | Sanitation and Safety | 2 | 0 | 0 | 2 |
| CUL | 110A | Sanitation and Safety Lab | 0 | 2 | 0 | 1 |
| CUL | 140 | Basic Culinary Skills | 2 | 6 | 0 | 5 |
| CUL | 150 | Food Science | 1 | 2 | 0 | 2 |
| ENG | 111 | Expository Writing | 3 | 0 | 0 | 3 |
| MAT | 115 | Mathematical Models | 2 | 2 | 0 | 3 |
| 12 | 14 | 0 | 19 | |||
| Second Semester (Spring) | ||||||
| CUL | 120 | Purchasing | 2 | 0 | 0 | 2 |
| CUL | 160 | Baking I | 1 | 4 | 0 | 3 |
| CUL | 170 | Gardemanger I I | 1 | 4 | 0 | 3 |
| CUL | 240 | Advanced Culinary Skills | 1 | 8 | 0 | 5 |
| CUL | 240A | Advanced Culinary Skills Lab | 0 | 3 | 0 | 1 |
| HRM | 220 | Food and Beverage Controls | 3 | 0 | 0 | 3 |
| 8 | 19 | 0 | 17 | |||
| Third Semester (Summer) | ||||||
| COE | 112CU | Co-op Work Experience I | 0 | 0 | 20 | 2 |
| Fourth Semester (Fall) | ||||||
| COM | 231 | Public Speaking | 3 | 0 | 0 | 3 |
| CUL | 130 | Menu Design | 2 | 0 | 0 | 2 |
| CUL | 180 | International/AmericanCuisine | 1 | 8 | 0 | 5 |
| CUL | 260 | Baking II (or CUL 280) | 1 | 4 | 0 | 3 |
| CUL | 270 | Gardemanger II | 1 | 4 | 0 | 3 |
| HRM | 245 | Hospitality Human Resource Management | 3 | 0 | 0 | 3 |
| 11 | 16 | 0 | 19 | |||
| Fifth Semester (Spring) | ||||||
| CUL | 135 | Food and Beverage Service | 2 | 0 | 0 | 2 |
| CUL | 135A | Food and Beverage Service Lab | 0 | 2 | 0 | 1 |
| CUL | 214 | Wine Appreciation | 1 | 2 | 0 | 2 |
| CUL | 250 | Classical Cuisine | 1 | 8 | 0 | 5 |
| PSY | 150 | Interpersonal Psychology | 3 | 0 | 0 | 3 |
| Humanities Elective | 3 | 0 | 0 | 3 | ||
| 10 | 12 | 0 | 16 | |||
| Program Totals | 44 | 58 | 30 | 76 | ||
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