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. |
Culinary Technology Certificate Program (C55200)
General Education Courses
Course Number | Course Name | Semester Hour Credits |
---|---|---|
COE 110(CU) | World of Work | 1 |
COE 111(CU) | Co-op Work Experience | 1 |
COE 115(CU) | Co-op Work Exp.Seminar I | 1 |
CUL 110 | Sanitation and Safety | 2 |
CUL 140 | Basic Culinary Skills | 5 |
CUL 170 | Garde Manger I | 3 |
CUL 240 | Advanced Culinary Skills | 5 |
Total Credits …………………………………………….18
Recommended Course Sequence
Fall Semester I |
Spring Semester I |
Summer Semester I |
---|---|---|
CUL 110 CUL 140 CUL 170 |
COE 110(CU) CUL 240 |
COE 111(CU) COE 115(CU) |