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 emphasize practical application, a strong theoretical knowledge base, and professionalism and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, garde manger, American/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.

Associate of Applied Science Program (A55200)

General Education Courses

Course Number	Course Name	Semester Hour Credits
COM 231	Public Speaking	3
ENG 111	Expository Writing	3
	Humanities/Fine Arts Elective	3
	MAT 115 or higher	3
	Social/Behavioral Sci. Elec.	3

Major Courses

Course Number	Course Name	Semester Hour Credits
CUL 110	Sanitation & Safety	2
CUL 120	Purchasing	2
CUL 135	Food & Beverage Service	2
CUL 140	Basic Culinary Skills	5
CUL 160	Baking I	3
NUT 110	Nutrition	3

Other Major Courses

Course Number	Course Name	Semester Hour Credits
CUL 110A	Sanitation & Safety Lab	1
CUL 120A	Purchasing Lab	1
CUL 125	Hospitality Information Sys.	2
CUL 135A	Food & Beverage Service Lab	1
CUL 150	Food Science	2
CUL 170	Garde Manger I	3
CUL 240	Advanced Culinary Skills	5
HRM 245	Hospitality Human Resources	3
COE 110(CU)	COE 110(CU) World of Work	1
COE 111(CU)	Co-op Work Experience I	1
COE 115(CU)	Work Experience Seminar I	1
COE 121(CU)	Co-op Work Experience II	1
COE 125(CU)	Work Experience Seminar II	1
COE 131(CU)	Co-op Work Experience III	1
HRM 220	Food & Beverage Control	3
HRM 220A	Food & Beverage Control Lab	1

Electives

Students must take at least 5 SHC from the following:

Course Number	Course Name	Semester Hour Credits
CUL 180	International/Regional Cuis.	5
CUL 214	Wine Appreciation	2
CUL 250	Classical Cuisine	5
CUL 260	Baking II	3
CUL 270	Garde Manger II	3
CUL 280	Pastries & Confections	3
CUL 285	Competition Fundamentals	3
CUL 130	Menu Design	2
HRM 225	Beverage Management	2

Other Electives

Students must take at least 5 SHC from the following:

Course Number	Course Name	Semester Hour Credits
CUL 180	International/Regional Cuis.	5
CUL 250	Classical Cuisine	5

Total Credits …………………………………………….70

Recommended Course Sequence

Fall Semester I	Spring Semester I	Summer Semester I	Fall Semester II	Spring Semester II
CUL 110 CUL 110A CUL 125 CUL 135 CUL 135A CUL 140 CUL 150 CUL 170	COE 110(CU) CUL 160 CUL 240 MAT 115 NUT 110	COE 111(CU) COE 115(CU)	COE 121(CU) COE 125(CU) COM 110 CUL 120 CUL 120A Culinary Elective HRM 220 HRM 220A	COE 131(CU) Culinary Elective ENG 111 HRM 245 Humanities/Fine Arts Elect. Social/Behave Science Elect.